A T-bone is a strip (sirloin) on one side of the bone and a piece of fillet on the other. The fillet cooks faster. If you treat the whole thing like a 6oz rump, you will dry the fillet while you wait for the strip. T-Bone Steak 16oz is a 16oz T-bone, one hungry plate or a share. It lives in T-bone steaks and with the other giants in the big steaks.
Pan then oven
Dry, salt, smoking pan. 2 minutes a side to colour, including a stand-up on the bone edge. Then 180°C oven for 6 to 8 minutes for medium-rare on a 16oz, probing the strip side for 52°C. The fillet side will read a little higher; that is acceptable. Rest 8 minutes. Spoon butter over both muscles in the last minute of the pan if you like. Do not try to cook a 16oz T-bone through in a frying pan alone unless you enjoy a raw middle and a smoke alarm.
BBQ and the rest of the 16oz shelf
BBQ two-zone: sear 2 minutes a side, then 6 to 8 minutes lid-down on the cool side. Big Daddy Rump Steak 16oz and The Caveman Sirloin Steak 16oz are the boneless 16oz cousins in 16oz steaks — one muscle, simpler cook, same rest. A T-bone is the bone-in theatre. Air fryer can do it in a large drawer: 200°C for 12 to 14 minutes, turning once, still rest. It will not match a pan crust.
How to eat it
Carve off the bone at the table or on a board: strip in slices, fillet in slices, bone for whoever fought for it. A 16oz T-bone is not a midweek 2x pack; it is a sitting. Chips or a potato, a green thing, peppercorn if you must. Leftover T-bone, sliced cold, is a salad that does not feel like leftovers. Shop beef steaks when you want 6oz portions instead of a bone-in slab.
A 16oz T-bone is a sitting for one very hungry person or a share. It is not a 2x pack and it is not a week-night default. If you wanted two matching steaks, buy a 2x sirloin. If you wanted theatre on the board, this is the bone. Chips, not a second steak, on the side.
Sear, finish, rest, carve off the bone. Mind the fillet. That is a 16oz T-bone, and it is two steaks you have to cook as one.