Here's everything worth knowing about beef, t-bone steak and how to pick it, what it is, how to store it, and what to use instead, plus 6 recipes to cook tonight.

What is beef, t-bone steak?

A T-bone steak is two great steaks in one, split by the T-shaped bone it is named for. On the larger side sits a New York strip; on the smaller side, a piece of the tenderloin that gives you filet mignon.

It comes from the short loin, the tender stretch of back just behind the rib. Cut a T-bone with a bigger tenderloin section and it becomes a porterhouse, essentially a T-bone's larger sibling.

Two muscles on one bone is the whole appeal, and also the cooking puzzle. The lean tenderloin cooks faster than the fattier strip, so the trick is getting both sides right at once.

How to Grill It

Grill or sear a T-bone whole, the way you would any thick steak. Pat it dry and salt it well, then get the grill genuinely hot before the meat goes on.

Because the two muscles cook at different rates, use the heat zones to your advantage. Position the steak so the smaller, faster tenderloin side sits over the cooler part of the grill while the strip takes the hotter spot.

The bone itself slows cooking right around it. That is part of why a bone-in steak stays so juicy near the center.

Sear hard on both sides, then pull the steak at 130 to 135°F (54 to 57°C) for medium-rare, reading the temperature in the thicker strip away from the bone.

Rest it 5 to 10 minutes before cutting. To serve, run a knife along the bone to free both muscles, then slice each across the grain.

That whole-steak treatment is the idea behind a grilled Texas T-Bone with Wild Mushrooms & Tomatoes and the simple Juanys T Steak.

Pairing and Buying

A T-bone has plenty of its own beefy flavor, so it needs little dressing up. Coarse salt and pepper, a squeeze of lemon, or a slick of garlic butter is plenty.

It is the classic cut for the Tuscan bistecca alla fiorentina, grilled rare over wood and finished with olive oil.

Look for a thick steak, at least 1 inch and ideally 1½ inches, since thin T-bones overcook before they brown. A generous tenderloin section is the mark of a better steak, shading toward porterhouse. Choose bright red meat with good marbling in the strip.

Keep raw T-bone in the coldest part of the fridge and cook it within 3 to 5 days, or wrap it airtight and freeze for up to a year. Thaw overnight in the refrigerator and pat it dry before grilling.

Quick facts

Where to find beef, t-bone steak: Beef, t-bone steak is usually found in the meats section or aisle of the grocery store or supermarket.

In Chinese

丁骨牛排

British (UK) term

Beef, t-bone steak

en français

bifteck d'aloyau

en español

filete T-bone

Recipes using beef, t-bone steak

There are 6 recipes that contain this ingredient.

All 6 recipes