• Preheat the oven to 210°C (410°F) using the grill function.
• Take the T-bone steaks out of the refrigerator 30 minutes to 1 hour before cooking, depending on their thickness. This helps prevent thermal shock, which can toughen the meat.
• Line a baking sheet with parchment paper to make cleanup easier after cooking.

Sear the meat:

• Mix 1 tablespoon of olive oil with a little salt and pepper, then rub the mixture onto the steaks.
• In a hot pan, heat 2 tablespoons of olive oil. Once it’s smoking hot, sear the steaks (two at a time if needed) on each side over high heat. The pan must stay very hot to avoid lowering the temperature.
• Do the same if you’re using a large rib steak.
• This method helps seal in the juices, resulting in tender, flavorful meat.
• Avoid piercing the meat with a fork, use tongs or a spatula to turn it.
• Once nicely browned, transfer the meat to an oven rack placed above the baking sheet.
• Oven Cooking :  Bake and grill the chops for 5 to 8 minutes, depending on their thickness and your preferred doneness (rare, medium, or well-done).
• For a large 1–1.2 kg T-bone steak, after searing both sides in a hot pan, finish cooking in a preheated oven at 240°C (464°F) using conventional heat. Stand it upright and roast for 15 to 20 minutes.
• Monitor cooking: Flip the chops once one side is nicely browned to grill the other. Avoid overcooking, as they can dry out quickly. Use a meat thermometer to check the internal temperature. For well-done meat, aim for about 60°C (140°F) at the center.
• Let it rest: Once cooked, remove from the oven and cover with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute, ensuring juicy, tender meat.
• Serve: Plate the beef chops warm and pair with your favorite vegetables, mashed potatoes, or any side dish you like. I served them with a flavorful chimichurri sauce.