... and you specify, for example, "medium".
Which part of the T-Bone do you expect to come out "medium"? The strip loin? The filet?
I ask because given the way the T-Bone steak is constituted it's almost impossible to cook (even in a salamander) the steak so that both sides -- strip loin and filet -- are the same doneness.
That said, when you want a T-Bone cooked "medium" which part should come out "medium"?