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.
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.