T-bone steak has a wonderful natural flavor, is easy to prepare and makes a delicious main dish. Pairs well with a variety of sides.
A little salt and ground black pepper is really all it needs (my opinion) before pan searing or grilling. However, a splash of Worcestershire sauce makes it extra good!
When it comes to tender cuts of beef, the T-bone steak comes from the area of the cow that produces the most tender cuts of meat.
Tenderness is determined by the cooking method.
According to the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, ribeye is the number one cut of beef in the United States, strip steak is number two and the T-bone steak is number three. But the better steak really depends on personal preferences.
The T-bone steak comes from the loin primal cut that produces some of the most tender and popular cuts, including the tenderloin, strip steak and porterhouse.
The T-bone is a cut from the short loin and includes a T-shaped piece of lumbar bone, which explains the name.
The T-bone steak’s marbling provides lots of flavor and tenderness.
T-Bone Steak: Oven Method
Although T-bone steak is already tender, the cooking method is an important factor in making sure it stays tender.
The other important factor in making sure the T-bone steak remains tender, is to remove from refrigerator about 30 minutes before cooking.
The Cattlemen’s Beef Board and National Cattlemen’s Beef Association says grilling and broiling are the best cooking methods. However, the oven method works just as well.
Broiling time depends on steak’s thickness. The Cattlemen’s Beef Board and National Cattlemen’s Beef Association recommends 15 to 20 minutes total cooking time for a 1-inch thick T-bone steak.
Once ready, remove meat from oven, cover with aluminum foil. Rest 10 minutes before serving.
The difference between grilling and broiling. is steaks cook faster on the grill. Be sure to preheat grill before cooking.
Enjoy this recipe which is an adjusted version of an original by FoodNetwork.com.