Cooking The Perfect T-Bone Steak

T-Bone steak is a beautiful and flavourful cut, a T shaped bone with meat either side consisting of two lean, tender steaks - the strip and tenderloin. Both are connected by a T shaped bone. A quicker cut to cook compared to a tomahawk cut.

By searing at a high temperature, it creates a delicious caramelized juicy meat in the middle.

TOP TIP

Let the meat rest 30mins to an hour in room temperature. For best results, pan sear the steak then finish in the oven.

How to cook T-Bone Steak

Allow the steak to reach room temperature (allow to sit for 30-60 minutes before cooking)
Dry the steak by patting it down with a paper towel
Season by rubbing both sides of the steak with oil and then adding salt and pepper
Preheat a cast-iron skillet to a high heat.
Add oil to the hot skillet and when it starts to smoke carefully add the steak
Sear the steak for 2 minutes for the first side, then flip
Add some minced garlic, butter and fresh rosemary
Preheat your oven to 200°C
Cook in the oven until it reaches your desired done-ness
Remove the steak and allow it to rest for about 5 minutes.

Marinating a T-Bone?

Since the T-bone meat is already a tender cut, there's no need to marinate the meat. One can fully enjoy this cut by simply adding seasoning before cooking to avoid overpowering its natural flavours.

Finishing in the Oven

After searing the steak, finish it up in the oven at around 200°C. This avoids burning and drying out the exterior but ensures the center cooks through to perfection.