Grass Fed T-Bone Steak
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What is T-Bone steak?
A T-Bone steak is a cut of beef from the short loin section of the cow, and it’s named for the T-shaped bone that runs through the center of the steak. This steak combines two popular cuts of beef in one: on one side of the bone is the tenderloin (or fillet) and on the other side is the strip steak (also known as New York strip). The T-Bone allows diners to enjoy the tenderness of the tenderloin along with the rich flavor of the strip steak.
The size and weight of a T-Bone steak can vary, but the presence of the bone contributes to its flavor when cooked. T-Bone steaks are best cooked using high-heat methods like grilling or broiling to achieve a flavorful sear on the outside while keeping the inside tender and juicy. It’s a popular choice among steak enthusiasts for its combination of textures and flavors.
The key difference between a T-Bone steak and a Porterhouse steak, which looks similar, lies in the size of the tenderloin portion. Porterhouse steaks have a larger tenderloin section and are cut from the rear end of the short loin, making them slightly more coveted for those who enjoy the tenderloin part of the steak.
