I was hunting for some weekend steaks at Costco, not finding anything I was really happy with and then I found these massive T-Bone steaks. It's a 2 pack, 4.3lbs. They must be at least 2 to 2.5" thick. What are your favorite methods for cooking such thick bone-in steaks (rare to medium rare)? I'm guessing they should sit out at room temp for at least an hour before cooking if possible...maybe longer. I'll probably give them a salt & pepper sprinkle and just a little bit of my rib dry rub.