T-bone Steak

A T-bone steak is a cut from the short loin featuring both a New York strip and a tenderloin separated by a T-shaped bone. It offers a rich, beefy flavor with a mix of tenderness and marbling, perfect for grilling.

Where They Come From:

• The T-bone is cut from the short loin of the beef.
• It's named for the T-shaped bone that separates two distinct muscles: the tenderloin (filet mignon) and the strip loin (New York strip).
• It is located in the middle section of the cows back.

What They're Like:

• Dual Personality: This steak offers the best of both worlds: the tender, buttery filet mignon and the robust, beefy strip loin.
• Bone-In Flavor: The T-shaped bone contributes to a richer, more complex flavor profile.
• A Statement Steak: Its impressive size and iconic shape make it a visually striking cut.
• Variable Tenderness: The tenderloin is exceptionally tender, while the strip loin has a firmer texture.
• A Classic Cut: A steak that has been loved for generations.

How to Cook Them:

• Grilling: High-heat grilling is a popular choice, ensuring a beautiful sear and smoky flavor.
• Pan-Searing: Pan-searing in a cast-iron skillet, followed by oven-finishing, provides excellent results.
• Broiling: Broiling offers intense heat for a flavorful crust.
• Careful Cooking: Due to the two different muscles, even cooking can be challenging, requiring attention to temperature.
• Because of the bone, this steak takes longer to cook.

Perfect For:

• Steak Aficionados: Those who appreciate the unique combination of two premium cuts.
• Impressive Meals: A show-stopping centerpiece for dinner parties and special occasions.
• Hearty Appetites: Its generous size makes it a satisfying meal for one or a shared feast.
• Those who want variety: Those who want two different steak experiences in one cut.
• When you want a classic steak experience.