The T-bone is a large bone-in cut of steak, usually at least one pound or more. It comes from lightly-used muscles near the spine of the animal. A T-bone steak consists of two sections. The larger portion is known as strip steak when cut off the bone. The smaller section, on the other side of the bone, is the tenderloin. T-bone steak is almost always lightly seasoned and grilled over high heat.
A T-bone is almost always lightly seasoned and grilled over high heat. This is tender, flavorful meat that gets a boost from the moisture-trapping properties of the bone.
So you don't need to tenderize or add extra flavor with a marinade. Just sprinkle with your favorite rub (or simply salt and pepper) and cook to medium-rare over high heat.
Because the bone helps the meat retain moisture, a T-bone is an excellent candidate for smoking, and then finishing over high heat.
Preheat your Traeger to 225 degrees Fahrenheit, and turn on Super Smoke if you have it. Season a 14- to 16-ounce T-bone with Traeger Prime Rib Rub, and place on the preheated grill for approximately 40 minutes, or until the internal temperature of the meat reaches 115 degrees.
Remove the steak from the grill and crank up the Traeger to 500 degrees. Place the T-bone back on the grill and cook for 4 to 5 minutes on each side, until the internal temperature measures 135 degrees for medium-rare.
Yes, it's one of the best cuts on the animal.
Expect to pay $15 per pound and up for the popular T-bone. A whole steak can cost around $30, and much more from specialty producers.
It's done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
A T-bone is best for cooking quickly over high heat, protecting the tender meat within from overcooking.
A ribeye tends to be more tender and juicy, while many people prefer the beefier flavor of a T-bone. This choice comes down to personal preference.
No, these are different cuts. The tomahawk steak comes from the rib section of the animal while the T-bone comes from the loin section.
You can safely cook a T-bone from frozen if you cook over high heat, but we wouldn't recommend it. A thick bone-in steak like a T-bone may cook too slowly, rendering some of the exterior meat unpleasantly overcooked.
The T-bone is often served as a meal for two in restaurants, though they certainly won't complain if you want to eat the entire steak yourself.
This can be considered a sibling cut of the porterhouse. The steaks have a very similar appearance. The difference is the porterhouse contains a larger section of tenderloin than the T-bone. For this reason, a porterhouse is usually larger.
Unlike many steak cuts, the origin of the name of this cut is no mystery. The bones of the cut form an obvious T-shape.
The National Cattlemen's Beef Association identifies the T-bone with UPC number 1369. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a grilled T-bone steak contains 763 calories, 98.3 grams of protein, and 41 grams of fat.
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