A T-bone steak is a cut of beef that contains two steaks, the striploin and tenderloin, separated by a T-shaped bone. It's cut from the short loin of a cow, near the spine. Description:
- Flavor: T-bone steaks are known for their rich flavor and tender texture.
- Marbling: The distribution of fat throughout the meat, which enhances its flavor and tenderness.
- Bone: The T-shaped bone separates the striploin and tenderloin.
- Size: T-bone steaks can vary in size, but are typically 1.5–2 inches thick and weigh 12–18 ounces.
Preparation:
- T-bone steaks are best cooked over high heat using dry cooking methods like grilling or broiling.
- The bone helps keep the meat from drying out.
- The striploin cooks more slowly than the tenderloin.
Uses:
- T-bone steaks can be served on their own or used in sandwiches, tacos, or salads.