T-bone is cut from the front of the short loin of the cow, and is a popular special-occasion order at upscale restaurants, where it costs a fortune. Most steakhouses cook their beef over an open fire, and the T-bone is ideal for your backyard BBQ. Whether you use a charcoal, gas or wood smoker, the flavor will be incredible.
What is T-Bone Steak?
T-bone steak is cut across the front from the short loin of the bull's center back and consists of a strip of sirloin and a large tenderloin, both of which require separate cuts. T-bone steaks contain a T-shaped bone, hence the name, that separates the two different steaks attached to the bone.
The long side is the New York strip. If you cut that strip off the bone, you'd get New York Strip. The smaller side of the T-bone is the tenderloin, the tenderest part of the short loin. When that piece of meat has separated from the bone, it can be cut into a steak called a filet mignon. Of course, if you leave all the meat on the bone, you have a T-bone.
T-bone combines the meatiness of a strip steak with the signature tenderness of a filet mignon. The premium reflects its location on the animal, from the area of the spine where the muscles are least used. T-bone steaks are typically sliced 1.5 to 2 inches thick. A typical T-bone weighs about 12 to 18 ounces and is about 9.5 to 11.8 inches long.
This is a very tasty cut and relatively easy to cook. It's great for grilling because it has a bone in the center that keeps the meat from drying out. For the steak lover with an appetite, it's an exciting combination -- a juicy, thick, well-marbled sirloin with a tender, subtly-flavoured fillet, joined together on the bone to really intensify their flavours.
How to Cook T-Bone Steaks?
T-bone steaks are a unique way to cook them—technically, you're cooking two steaks. Therefore, you need more cooking skills to achieve perfect doneness. When you cook a bone-in steak, the parts closer to the bone cook more slowly and the meat further away from the bone cooks faster. You have to be careful because the tenderloin side cooks faster than the strip side. So you have to be vigilant about your heat. Indirect heat is the best method for cooking T-bone, with a quick sear for texture and flavor.
Cooking T-Bone Steaks on the Grill
T-bone is good for grilling. The generous amount of fat keeps it moist, while the tenderloin remains tender and flavorful. The full bone provides a sturdy handle to grab the steak and flip it without puncturing the meat, losing delicious juices, or starting a fire.
When grilling, use both direct and indirect heat. Light the fire (or turn on the burners) on one side of the grill only. Fry the T-bones for 3-5 minutes per side (depending on thickness). Then, move the steak to the non-fired (indirect heat) side of the grill. Make sure the T-bone portion of the fillet faces the coldest part of the grill to avoid overcooking. We recommend cooking the filet to 125-130 degrees for perfect rare doneness.
★Check the steak doneness guide:
Rare : 115-120℉
Medium Rare : 120-125℉
Medium : 130-135℉
Medium Well : 140-145℉
Well Done : 150-155℉
Cooking T-Bone Steaks on the Stove
T-bone can be cooked in the kitchen, and the stove-to-oven method works best. First sear quickly in a smoking hot cast iron or other heat-resistant skillet, then transfer the steaks to a 425 F oven until desired doneness, 5 to 15 minutes depending on the thickness of the cut. Use Listime® Instant Read Thermometer for the most accurate temperature, and take the temperature on a piece of meat away from the bone.
If the above two cooking methods are daunting, you can use sous-vide. First, it is recommended to season the t-bone in the bag before the sous-vide water bath. Once your steak is at the desired temperature, simply sear it on the grill or in a cast iron skillet for that perfect crust. This is a surefire way to make sure you don't accidentally overcook your steak.
Where to buy T-Bone Steak?
Look for T-bone steaks at your grocery store or specialty butcher. This popular steak is pricey, but compared to the cost at a steakhouse, homemade steak dinners are an affordable way to treat yourself to an upscale meal.
Avoid anything labeled "thin cut"; T-bone steaks are best at least 1 1/2 inches thick. If you can't find anything in your meat display, ask your butcher to cut it up.
How to Store T-Bone Steak?
In general, you can store almost any steak (including T-bone steaks) in their store-packed freezer for up to 48 hours. For longer storage, wrap steaks individually in plastic wrap or butcher paper and freeze for up to three months. For best results, use a vacuum sealer to keep them fresh and free from frostbite for up to six months.
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