The T-bone steak is one of the most iconic cuts available at any steakhouse. It features two types of meat separated by a T-shaped bone, giving it that unique look. In this guide, I’ll share the key facts about the T-bone steak and answer the most common questions.
What Is T-bone Steak?
A T-bone steak is a premium cut from the cow’s short loin. It’s famous for its T-shaped bone that splits the steak into two sections: one side is a strip steak with a robust beefy flavor and moderate tenderness, and the other is an extremely tender, melt-in-your-mouth tenderloin with a milder taste. This unique combination of textures and tastes makes the T-bone a favorite among steak lovers.
T-bone steak is a great choice if you love both flavor and tenderness. Yes, it’s an expensive cut of steak, but its generous size makes it perfect for sharing, especially when you have plenty of sides. It’s a great pick for those special occasions when you want a memorable dining experience.
Where is the T-bone Steak on a Cow?
The T-bone steak comes from a cow’s loin primal, specifically from the front section of the short loin where the tenderloin begins. It’s the area where the top loin meets the tenderloin. This area is also known for other delicious cuts like the strip steak, tenderloin steak, and porterhouse steak, all known for their great flavor and tenderness.
T-bone Steak Nutrition
| Nutrition | Portion size: 3 oz = 85 g |
|---|---|
| Calories | 250 kcal |
| Total Fat | 17.9 g |
| Protein | 20.6 g |
| Zinc | 3.42 mg |
| Potassium | 204 mg |
| Vitamin B-6 | 0.563 mg |
| Vitamin B-12 | 1.52 µg |
Data source: USDA.
What is The Width of The Tenderloin Section in a T-Bone Steak?
According to the USDA, the tenderloin section in a T-Bone Steak can measure up to 1.25 inches (3.175 cm) in width. If it’s any wider, the steak is considered a porterhouse.
How Long and Heavy is an Average T-Bone Steak?
An average T-bone steak measures approximately 7–8 inches (18–20 cm) in length and weighs between 1.5 and 2 pounds (680–900 grams), depending on its thickness.
Is T-bone Steak Expensive?
T-bone steak is a premium cut of beef priced similarly to ribeye or filet mignon. Its generous size, tenderness, and rich flavor contribute to its higher cost, making it one of the more expensive cuts you can choose. It’s a popular choice at steakhouses, especially for special occasions.
What Are the Best Methods for Cooking a T-Bone Steak?
Here are the best cooking methods for T-bone steak:
- Sous Vide: If you want a perfect t-bone steak every time, using the sous vide method is a great choice. It takes a little longer, but it gives you consistently great results – even if you’re not a steak expert. With sous vide, you cook the steak to the exact internal temperature you want, and then all that’s left is a quick sear over high heat. A grill with an open flame is ideal for searing, but a pan works just as well.
- Grilling: Grilling a t-bone steak works well when you get it right. Start by searing it over direct heat to develop a flavorful crust, then move it to indirect heat to finish cooking. Keep the strip section closer to the heat since the tenderloin cooks faster. This helps both parts reach a similar internal temperature. It takes a little practice, but once you nail it, it’s one of the best ways to enjoy a t-bone steak.
- Reverse Searing: Reverse searing is a smart way to cook a T-bone steak. It involves slowly cooking a T-bone steak until it’s nearly at your desired doneness and then giving it a quick sear over high heat to finish. You can start the process in the oven or on the grill and finish it in a pan, on the grill, or over any direct high heat. This method lets you position the strip steak section closer to the heat, helping both parts of the steak cook more evenly. It is not as precise as sous vide, but it’s a better method than classic pan-searing.
- Pan-Searing and Oven Finishing: Start by searing the T-bone steak in a hot pan until it develops a flavorful crust. Then, transfer it to the oven, positioning the strip side closer to the heat. Since the tenderloin cooks faster than the strip, this strategy helps balance the cooking process. While it isn’t as precise as sous vide, it’s a solid method that doesn’t require extra equipment like a sous vide machine or grill.
What about pan-searing only? Pan-searing is a fast and simple method, but it doesn’t work well for a T‑bone steak. The bone prevents the steak from cooking evenly and getting a good crust, and the tenderloin cooks much faster than the strip. As a result, a T-bone that’s only pan-seared usually ends up unevenly cooked inside with a less satisfying crust.
What’s the Difference Between a T-bone and a Porterhouse Steak?
The main difference between a T-bone and a porterhouse steak is the size of the tenderloin. A porterhouse has a larger tenderloin, while a T-bone has a smaller one. For more details, check out my article on Porterhouse vs. T-Bone Steak.
Discover Other Steak Cuts
Take a look at other beef cuts that are similar to T-bone steak.