T-bone steak in a frying pan

Ingredients:

• T-bone steak weighing 0.9 kg (approximately 4 cm thick)
• Coarsely ground black pepper
• 1 - 2 tablespoons vegetable oil (such as peanut, corn, or soybean)
• For servingcompound butter

Preparation:

1. Bring the steak to room temperature about half an hour before grilling.
2. Heat a large cast-iron skillet over medium heat. Lightly brush the steak with vegetable oil and season generously with salt and pepper. Increase the heat to high, add the steak, and cook, turning once, until well browned, about 7 minutes per side and 4 minutes per side for medium-rare.
3. Use tongs to hold the steak and sear the edges. An instant-read meat thermometer inserted perpendicular to the steak should read 125°F (51°C) for medium-rare.
4. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes.
5. Remove the tenderloin and strip steak from the bone and slice across the grain. Transfer to a serving platter and serve with mustard, compound butter, or horseradish sauce.