All You Need to Know About the T-Bone Steak

by Richard Lawrence SEO

Do you love eating steaks? Well, if you do, then perhaps you already have at least a general idea of what the most popular cuts are, and that includes t- bones. According to experts, the T-bone is perhaps one of the most easily-identifiable steaks, as it has a T-shaped bone which runs through it, making it very easy to spot in the meat section of a grocery or restaurant. And, current beef industry data also shows that the T-bone is growing in popularity. Here’s a little of all you need to know about the T-bone steak.

The T-Bone is a Cut From the Front Section of the Cow’s Short Loin

If you love t- bones but you have little or zero idea about it, well let’s start the T-bone information bonanza. A T-bone steak is actually a cut from the middle to the end of the sub-primal, and contains a smaller section of tenderloin than the porterhouse cut (Wow, I never knew steak cuts were so technical!).

The T-bone steak contains a T-shaped bone, hence the name, which separates two different steaks attached to the bone. It’s also a cut from the front section of the cow’s short loin, where the tenderloin narrows, making it command a premium (or shall I say hefty) price as a popular special-occasion order in most upscale restaurants.

Now, let’s go to the more tedious, and more technical aspects of t- bones. Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of top loin as well as a chunk of tenderloin,, which are both desired cuts of their own.

A T-shaped bone from the lumbar separates the two pieces, and the tenderloin filet on the large porterhouse cut, must be at least 1 ¼ inch at the widest point to qualify for the designation.

T-Bone Steaks Have the Flavor of a Strip Steak & the Tenderness of a Filet Mignon

Our friendly and seasoned butchers also stress that t- bones combine the meaty flavor of a strip steak (which is often called a New York strip when sold on its own) with the unique tenderness of a filet mignon.

The t- bones premium price reflects is position on the animal, as it comes from the area along the spine with the least used muscles. T-bone steaks com cut at least one inch think, although it’s not usual to find 1 ½ to 2-inch steaks.

The T-bone steak is generally an American cut, although in British Commonwealth countries, the strip side of the T-bone is called the porterhouse while the tenderloins section is called the fillet.

Most steakhouses and upscale restaurants all over the planet today often cook beef over an open flame, and t- bones make good candidates for many homeowner’s backyard grills. But, here’s a word of caution – The leaner tenderloin can cook more quickly than the strip side of this dual cut.

Thus, you need to keep it farther from the flame, that’s if you want to achieve your desired done-ness for the meat on both sides of the bone. I hope you get what I mean, so that you’ll truly appreciate the tenderness and flavor of t- bones.

What’s So Yummy About the T-Bone Steak?

When it comes to grilling meats, finding the best, and the juiciest, meat from grilling is a predicament that many of us face. Yeah sure everyone loves broiled sausage or a juicy burger, but if want to be noted as a true-blue grill fanatic, then perhaps you should be grilling steak!

While you may not be familiar about it, you are currently in the presence of royalty (literally) if you’re grilling t- bones. Why” Because the T-bone steak is regarded as “the king of steaks”, and is usually hailed as one of the finest steaks that money can buy.

Well, with the exquisite blend of the tenderloin and the New York strip steaks, and joined by a juicy bone which provides the separate chunks with savory meaty goodness, I’m sure you’ll be wanting to eat more t- bones in the months, or years to come.

And, here’s more good news for fans of t- bones – For what you get with this amazing chunk of meat, you actually do not have to break the bank. On average, you can get a good-size T-bone steak for just $25, which roughly averages at $12 to $13 per pound.

So, if you’re craving for a meaty and protein-filled mix, then the T-bone steak should not cause a major shock to your personal finances. And of course, t- bones are also very reasonable if you’re feeding two people.

How to Cook the T-Bone Steak

Now, let’s talk about how to cook or grill t- bones. First, here’s another reminder – These prime cuts are best suited to fast, direct methods of cooking like barbecuing, pan-frying and grilling. And, they’re also best served medium to rare.

However, if you like your meat less pink, then you could just cook the T-bone a little bit longer. A T-bone steak should be around 4 cm thick, which that it’s thick enough to create a lovely browned exterior without having to overcook the center.

Make sure the meat is at room temperature before cooking or grilling it, as this will help to cook it evenly. Next, pre-heat a barbecue or grill to high, and season he steak/s liberally with salt and pepper.

Place onto the hot grill and cook for one to two minutes before turning 45-degreesook for a further couple of minutes until you get charred grill marks in a grid pattern. Next, turn the steak over and repeat on the other side.

For those who prefer the perfect medium-rare t- bones, the steak needs to be 40°C in the center. But, if you prefer your T-bone steak to be a little more cooked, just move to a cooler part of the grill, and cook for a couple more minutes.