THE T BONE STEAK
What is a T Bone Steak?
A T-bone steak is a cut from the middle to the end of the subprimal, and contains a smaller section of tenderloin than the porterhouse cut. The T-bone steak contains a T-shaped bone, hence the name, separating two different steaks attached to the bone. On the long side is the New York strip. On the smaller side of the T-bone is the tenderloin, the most tender part of the short loin. A T-bone steak is usually cut 1½ to 2 inches (3.8 to 5.1 cm) thick. A typical T-bone is about 12 to 18 ounces (340 to 500 g) in weight and 24 to 30 cm (9.5 to 11.8 in) in length. It's a very flavorful cut, and it's relatively easy to cook, especially if you grill it hot and fast. It's great for the grill because it has a bone running through the middle of it, which keeps the meat from drying out.
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T Bone Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 10-15 mins | 145 °F |
| Grill | 500°F | 10-12 mins | 145 °F |
| Sous Vide | 135°F | 1-2 hrs | 145 °F |
Note: The above guidelines are only guard rails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked T Bone is always good to have a meat thermometer handy and check internal temp regularly.
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T-Bone Steak FAQ
The T-bone is cut contains the New York strip and the tenderloin or filet mignon cut on either side of the bone.
