Favorite Cut Highlights: T-bone Steak
T-bones are a steakhouse favorite and it's no wonder why. Incredibly tender, juicy, and flavorful, they're an obvious pick. It all has to do with the cut, described below, which includes BOTH New York Strip Steak AND Tenderloin Filet.
One thing that sets t-bones apart from other steaks is that they are bone in. We offer only one other bone in steak, the porterhouse, which is similar to the t-bone; just cut from a different portion of the same loin.
T-bones get their name from the t shape that the bone creates in the cross section of the steak. The bone divides the two other steaks that come together to make the t-bone; a New York Strip and a portion of tenderloin.
NY strip steak is one of the best cuts off of any beef and to have a little portion of tenderloin included with it is just the cherry on top for the perfect steak dinner!
T-bones typically serve 1-2 persons per steak, ranging in size from 12 - 16 oz per steak.
T-bones are also considered a value cut because they are bone in, so you get the "ice cream" (in this case, a NY Strip Steak) plus the "cherry on top" (the tenderloin) for less cost per pound!
Because they're already flavorful on their own, all they need to cook is a touch of salt, pepper, and your favorite steak seasoning. Fire up the grill and cook away! See our full list of tips below.
Cooking the Perfect T-Bone
1. Be sure to thaw steak ahead of time. Pulling from the freezer the day before you plan to cook it is a good rule of thumb. Be sure to thaw on a plate or bowl in the fridge.
2. Have your thawed steak out and ready to be seasoned. Then, heat up your pan to medium-high heat. Cast iron skillets are best for stove top steak searing, or you can use the grill, too.
3. While the pan is heating, on a separate working surface, drizzle the steak in olive oil on both sides, then season generously with salt, pepper, and/or steak seasoning. Coarse ground salt and pepper are great for extra flavor depth.
4. Drizzle some oil or butter in the hot pan and swirl around to cover the entire pan surface. Skip this step if you're grilling.
5. When the butter is melted and sizzling, add the steak to the pan and enjoy the sound of the sizzle! Be sure to turn on the hood vent to keep the air moving.
6. Let the steak sear on one side for 4-6 minutes, then use a tongs to flip the steak and sear on the other side for another 4-6 minutes.
7. Add a few tablespoons of butter to the top of the steak and let it melt in. Continue spooning the butter and juices back onto the steak as it pools in the pan. Again, skip this step if cooking on the grill.
8. Use a meat thermometer to cook steak to desired doneness. The USDA recommended cook temperature for beef is 145 F. Remove from the stove top (or grill) when the temperature is 5-10 degrees below the desired final temperature.
9. Set steak on a clean plate and tent with aluminum foil for another 10 minutes. Meat will continue to cook and raise in temperature during the tenting process.
10. Slice and serve to enjoy!
Pairs Well With
Of course, steak and potatoes are a tale as old as time, especially in this part of the world, but some other great side ideas are:
- Grilled Asparagus (or pan fried in bacon grease with almond slivers)
- Cooked Carrots (pan fried, boiled, or roasted and seasoned with either garlic, salt, or brown sugar)
- Garden Salad
- Sweet Potatoes
- Steamed Broccoli
- For a drink, don't overlook a glass of red wine to complete this dinner delight. :)