Preheat your oven to 400°F (200°C).

In a large bowl, toss the fennel wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

Roast the fennel in the preheated oven for about 25-30 minutes, or until tender and caramelized, turning halfway through.

While the fennel is roasting, season the T-bone steak generously with salt and pepper on both sides.

Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the steak and sear for about 3-4 minutes on each side, until a brown crust forms.

In a small bowl, mix together the orange zest and fresh thyme. Press the mixture onto the top side of the seared steak to form a crust.

Transfer the skillet with the steak to the oven and bake for about 10-15 minutes, or until the steak reaches your desired doneness (135°F for medium-rare).

While the steak is baking, melt the butter in a small saucepan over medium heat. Add the chopped shallots and cook until soft and translucent, about 2-3 minutes. Add the saffron threads and broth, stirring to combine. Simmer for 3-5 minutes until slightly thickened.

Once the steak is done, remove it from the oven and let it rest for 5-10 minutes before slicing.

Serve the T-bone steak sliced with roasted fennel on the side and drizzle the saffron-shallot butter over the top. Enjoy!