Description

A T-bone steak is a prime cut from the short loin of a cow, recognizable by its T-shaped bone that separates a tender filet mignon section from a flavorful New York strip section. This prized cut offers both tenderness and robust flavor in one steak. T-bones are best cooked using methods like grilling, pan-searing, or broiling, often with a combination of high-heat searing and lower-temperature finishing. Key to enjoying a T-bone is cooking it to room temperature, resting it after cooking to retain juices, and slicing it against the grain for maximum tenderness and flavor.