Here is a method for cooking thick (1 to 1 1/2 inch) steaks:

Have the steaks room temperature and dry before cooking.

Steak Salt Curing Method: This salt curing method can make a choice cut of steak taste like prime steak.

Use kosher or sea salt only (not fine table salt).

Use 1-inch steaks or thicker. Cover both sides of your steak generously with salt. Let sit at room temperature for one (1) hour. If using thinner or thicker steaks, modify the time accordingly.

Rinse off all the salt with water and then pat the steaks completely dry with paper towels.

Cook the steak to your liking (see below).

Let rest 5 to 10 minutes.

This is more detail about how you could go about cooking the steaks to your liking:

Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in the oven. When oven reaches 500 degrees F., remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.

Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to your wine sauce). Serve whole or slice thin and fan onto individual serving plates.

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I'm going to try this tomorrow when special company is coming. I've got two thick t-bones aging in the refrigerator. This means uncovered, sitting on a wooden rack over a pan to dry out. Only one at a time is going to fit in my iron skillet, so I'll have to find a second skillet or use my cast iron Dutch oven.

On the other hand, I might just fire up the Weber grill and cook the steaks outside.

For a side dish I will probably make Red Rice, see separate post.