The King of Steaks

Posted by Christopher Carcano on

So your favorite steak is the T-Bone? Let's talk about that for a minute. 

What is a T-Bone steak?

The T-Bone steak gets its name from the 'T' shaped bone. Twin to the Porterhouse, the T-Bone is made up of the strip loin and the tenderloin. You get the best of both worlds with this cut which makes it an iconic steak. It is cut from the middle to the end of the subprimal where the tenderloin tapers and narrows.

Tip: Want a bigger filet? You're looking for a Porterhouse, not a T-Bone. Every Porterhouse is technically a T-Bone, but not every T-Bone is a Porterhouse.

T-Bone steaks can be tricky.

When you cook a bone-in steak, the portion closer to the bone cooks slower and the meat farther from the bone will cook faster. This makes it extremely easy to overcook the meat making it tough. The best way to cook it is on high heat, preferably a grill, for 5-7 minutes per side (varies for thickness). 

Tip: Always let your steak rest. Let the juices saturate the meat, do not cut into it immediately after you pull it off heat.

Why are they so expensive?

On average, you can only expect to get SIX (6) true T-Bone steaks per animal. When you choose the T-Bone cut, you are taking both the strip and the filet. From a butcher's perspective, you know that by offering certain cuts you are sacrificing another. When you have T-Bone steaks, you cannot also pull strip steaks and filet steaks from that same animal. 

Tip: The bone accounts for a chunk of the weight, so if you like meat on a T-Bone but do not want to pay high dollar, opt for a NY Strip and a Filet.


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