With the T-bone steak, make sure that the rounder fillet part is particularly large. It is best to roast a 900 g T-bone steak. Then separate into fillet and the elongated entrecote and cut for two people. Slightly cut the fat edge of the T-bone steak several times. Remove small bone splinters. Season with coarsely ground coloured pepper. Rub in lightly. Heat corn oil in a skillet. Sear T-bone steak vigorously for 1 minute on each side. Finish searing over medium heat for 6 minutes per side. Season with salt. Wrap T-Bone Steak in aluminum foil. Let rest briefly before cutting.