1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
Porterhouse and T-bone steaks are interchangeable in this recipe. Either way, look for a 1 1/2-pound steak that is 1 1/2 to 2 inches thick.