How to Cook T-Bone Steak

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Steak cuts can be challenging to tell apart, as many of them have alike features that could leave you wondering if you ’ re choosing the one you intended. But that ’ s not the lawsuit with the T-bone, with its bone that ’ s literally shaped like the letter T. This cut is a steakhouse front-runner, frequently used as the star of the plate with some delectable veggies or potatoes on the side.

Reading: How to Cook T-Bone Steak

If you ’ ra concerned in learning more about this popular cut and how to cook it at home, you ’ ve come to the right invest. Whether you want to fire up the grillroom or take things slow in the oven, T-bone steak is one that you can perfect right in your kitchen .
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What is T-Bone Steak

A T-bone steak gets its name from its T-shaped cram that runs through its center. The cram offers something interesting for this cut : it separates two different types of steak. On one side of the bone is a combat zone, and on the other is a strip steak. That ’ s mighty — you ’ rhenium getting two steaks in one when you buy a T-bone. The clean steak is full of spirit and beefy chew while the tenderloin has a more delicate taste and texture.

You might notice that a porterhouse steak looks very like. That ’ sulfur because the T-bone and porterhouse are technically the same cuts, except the porterhouse comes from the character of the short loin with a bigger tenderloin helping. consequently, the porterhouse is larger than the T-bone .

What Cut of Beef is T-Bone

The T-bone steak comes from the short circuit loin of a cow, sitting behind the rib and in front of the sirloin sections. The T-bone is cut in a manner that it has both tenderloin and strip steak surrounding its cram on either slope. The tenderloin assign is the same partially of the cow that the lusciously delectable fillet mignon comes from.

5 Ways to Cook T-Bone Steak

T-bone steak can be a little more challenging to cook than other cuts because it includes two different types of steak. Follow along with our guides to cook T-bone to perfection, and continue reading below for some tips on measuring doneness.

As with most steaks, we recommend salting T-bone liberally 45 minutes anterior to cooking to create a dry brine that helps it crisp up on the outside .

Grilling T-Bone Steak

While brining, heat up one side of the grill over high heat and another area with low heat. If necessary, brush the grill grates with oil to prevent sticking.
Salt and pepper the steaks. Place them on the high-heat area of the grill, searing for 3-4 minutes. Use tongs to flip the steaks to the other side to sear for another 3-4 minutes.
Move steaks to a low-heat area of the grill, cooking for another 5-10 minutes, depending on your desired doneness level. Temp the steak before removing it from heat. It should read about 125 degrees for medium-rare.
Place steaks on a plate tented with foil to rest for 5-10 minutes

Pan-Seared T-Bone Steak

Preheat a cast-iron skillet over medium-high heat with two tablespoons of butter.
Salt and pepper the steak as desired.
Place steak on skillet, searing for 2-3 minutes on each side. As you sear, spoon butter over the steak continuously to keep it moist.
Turn the heat to low and cook for another 3-5 minutes or until desired doneness level is reached with a digital thermometer.
Rest for 5-10 minutes.

Cooking T-Bone Steak in the Oven

Preheat the oven to 450 degrees. Salt and pepper the steak to taste.
Heat a cast-iron skillet over medium-high heat with two tablespoons butter.
Sear the T-bone on each side for 1-2 minutes until golden-brown crust forms, spooning butter over the steak.
Place the skillet in the oven, roasting for 5-10 minutes until desired internal temperature is reached.
Rest T-bone steak on a foil-tented plate for 5-10 minutes.

Reverse Sear Method for T-Bone

Preheat the oven to 250. Salt and pepper steaks as desired.
Place steaks on a wire rack inside a shallow baking dish and add the dish to the oven on the middle rack.
Cook for 20-40 minutes, depending on your desired level of doneness. For medium-rare, remove from oven at 120-125 degrees.
Meanwhile, preheat a cast-iron skillet with two tablespoons of butter over medium-high heat. Add the steaks and sear for 2-3 minutes on each side until golden brown, spooning the butter continuously over the top.
Rest for 5-10 minutes on a plate tented with foil before serving.

T-Bone Sous Vide

Salt and pepper the T-bone on all sides. Place in the sous vide bag with a sprig of thyme and three minced garlic cloves.
Set the sous vide cooker to 130 degrees.
Cook for 1 ½ to 2 hours, depending on steak thickness. Check the internal temperature with a digital thermometer (it should read 130 for medium-rare).
If you’d like to sear your steak, preheat a cast-iron skillet over medium-high heat with 1 tbsp oil. Sear on each side for 1-2 minutes.
Allow to rest for 5-10 minutes on a foil-tented plate before serving.

Seasoning T-Bone Steak

Like most steak cuts, T-bone steak normally tastes its best with the classical salt and pepper season. however, you can always add some dynamism to your T-bone with a sprinkle of garlic powder, paprika, or steak seasoning in addition to or in position of salt or pepper. A hyphen of Worcestershire sauce, steak sauce, or barbecue sauce right before cooking besides adds bold relish to T-bone .

Marinating T-Bone Steak

Add some flavor to your T-bone with a simple marinade that seeps deep into the meat to brighten up the taste. For a promptly and easy marinade, mix ½ cup each of Worcestershire sauce and gamboge juice with one cup of vegetable oil, 1 tsp footing mustard, 1 tsp garlic powderize, 1 tsp flat coat black pepper, 2 tbsp brown university sugar, and 2 tbsp soy sauce sauce .
position the steaks and marinade in a sealable gallon bag in the refrigerator for at least two hours — overnight for best results — before cook .

Grilled T-Bone Steak

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Prep Time

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Cook Time

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Course

Main Course

Servings

people

Ingredients

2 t-bone steaks
1 tbsp olive oil
1 tsp garlic powderize
kosher salt
black capsicum

Instructions

Salt T-bone steaks generously with salt. Allow steaks to sit at room temperature for 45 minutes before grilling.
Preheat one area of the grill to high heat and the other to low heat.
Brush olive oil on steak and season with garlic and your desired amount of salt and pepper.
Place steaks on the high-heat area of the grill for 3-4 minutes. Flip to the other side with tongs and sear for another 3-4 minutes.
Move steaks to the low-heat area of the grill for another 5-10 minutes, depending on your desired level of doneness. Check the internal temperature with a digital meat thermometer and pull the steaks at 120-125 degrees for medium-rare.
Rest at room temperature on a foil-tented plate for 5-10 minutes before serving.

Additional Information

Let ’ s wrapping up our scout to cooking T-bone with a few extra pointers that will have you making successful steak dishes again and again .

Cooking times

Cooking times for T-bone steak may vary based on the thickness of each combat zone and strip part. here ’ s a range of times to expect for each fudge method acting :

Grilling: 15-30 minutes
Pan-Searing: 10-20 minutes
Oven: 15-30 minutes
Reverse Searing: 30-50 minutes
Sous Vide: 1 ½-2 hours

Measuring Doneness

The most accurate direction to measure the doneness of your T-bone is with a digital meat thermometer. Some thermometers are heat-safe, so they can go right field into the oven or grillroom with your steak. Others are designed only for use away from estrus ; you can use them to check the steak during the cook process or after you ’ ve finished cooking it .
To measure T-bone by rights, insert the thermometer ’ south probe into the thickest separate of the steak, which is normally the combat zone assign. For medium-rare, you ’ ll rend T-bone from the hotness when you get a reading of 125-130 degrees. While the steak rests, it should rise to 130-135 degrees. Keep the steak in the heat for a little extra time for a higher doneness grade .