T-Bone Steak

(Price per steak. Average size 18oz, Minimum size 16oz)

This steak is probably the best-known beef steak cut and is also known as Loin T-Bone Steak or T-Bone.
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. South African red wine Pinotage makes for a perfect pairing with this steak.

T-Bone Steak – A Classic Choice for Steak Lovers

The T-Bone steak is a renowned cut of beef that combines two steaks in one: the tender filet mignon and the flavorful strip steak. These two distinct sections are separated by a T-shaped bone, which gives the steak its name and unique appearance.

Origin and Selection

Cut from the short loin of the cow, the T-Bone steak offers a perfect balance of tenderness and rich flavor. The short loin is located in the middle of the cow’s back and includes both the strip loin and the tenderloin. Expert butchers carefully select each T-Bone steak to ensure optimal marbling, which contributes to its juiciness and flavor.

Cooking Tips

Cooking a T-Bone steak to perfection involves a few key steps:

1. Room Temperature: Allow the steak to reach room temperature before cooking for even heat distribution.
2. Pat Dry: Remove any moisture by patting the steak dry with paper towels.
3. Seasoning: Generously season both sides with salt and pepper for enhanced flavor.

Preparation Tips

For the best results, follow these preparation tips:

Grilling:

1. Preheat your grill to high heat.
2. Brush the steak lightly with olive oil.
3. Place the steak on the grill over direct heat, searing each side for 3-4 minutes.
4. Move the steak to indirect heat and continue grilling until it reaches the desired temperature. For medium rare, aim for an internal temperature of 130°F.
5. Let the steak rest for 5 minutes before slicing and serving.

Pan Searing:

1. Preheat a cast iron skillet over high heat until smoking hot.
2. Add a tablespoon of high smoke point oil, like canola or avocado oil.
3. Place the seasoned steak in the skillet, searing for 2-3 minutes on each side until a golden brown crust forms.
4. Transfer the skillet to an oven preheated to 400°F and cook until the internal temperature reaches 130°F for medium rare.
5. Let the steak rest for 5 minutes before serving.

Cooking Times and Temperatures

The cooking time for a T-Bone steak depends on its thickness and desired doneness. A 1-inch thick steak typically takes about 4-5 minutes per side for medium rare. Always use a meat thermometer to ensure your steak reaches the perfect internal temperature.

Unique Serving Suggestions

Enhance your T-Bone steak with unique toppings and sauces. Consider topping it with herb-infused butter or a squeeze of fresh lemon juice for added flavor. For a refreshing twist, thinly slice the steak and serve it over a bed of mixed greens with a light vinaigrette.

Perfect Pairings

Pair your T-Bone steak with classic sides like baked potatoes, roasted vegetables, or a fresh salad. These sides complement the steak’s rich flavor and create a memorable meal.

What part of the cow is the T-Bone steak from?

The T-Bone steak is cut from the short loin, located in the middle of the cow’s back. This section includes both the strip loin and the tenderloin.

How do you cook a T-Bone steak on the grill?

Preheat the grill to high heat, brush the steak with olive oil, and season with salt and pepper. Sear each side over direct heat for 3-4 minutes, then move to indirect heat until it reaches the desired temperature.

What is the difference between a T-Bone and a Porterhouse steak?

Both are cut from the short loin, but a Porterhouse steak has a larger portion of the tenderloin compared to a T-Bone.

How do you ensure a juicy T-Bone steak?

Ensure the steak reaches room temperature before cooking, pat it dry, season well, and let it rest after cooking to retain its juices.

Can I pan sear a T-Bone steak?

Yes, preheat a cast iron skillet over high heat, sear the steak for 2-3 minutes per side, then finish in a preheated oven at 400°F until it reaches the desired internal temperature.