From frying it to grilling it
The T-bone steak looks great with its t-shaped bone. It’s one of those steaks from the beef that impresses you.
But what exactly is a T-bone steak? And what is the best way to cook it? In this article we explain it all to you.
What is t-bone steak?
A t-bone steak is the same as a porterhouse steak, but cut closer to the tail of the cow. As a result, the loin of a T-bone steak is more tender than that of a Porterhouse steak, but the tenderloin portion is smaller. The tenderloin becomes narrower towards the tail. T-bone steaks are usually cut thinner than Porterhouse steaks.
How to cook t-bone steak?
This steak can also be cooked in many different ways. It’s best to cook it in a pan or on a barbecue.
The table below shows the correct core temperature of the T-bone steak per degree of doneness.
|RARE||MEDIUM-RARE||MEDIUM||MEDIUM WELL||WELL DONE|
|Bright red||Rosé||Light rosé – brownish||Grey||Grey-brown|
|45 – 50℃||51 – 57℃||59 – 63℃||65 – 67℃||>70℃|
Frying it in a pan
We will first fry the t-bone steak in a pan. Then we’ll let it slowly cook in the oven.
- Remove the T-bone steak from the refrigerator at least an hour before cooking.
- Season both sides with (sea) salt and heat some oil in a frying pan.
- Sear both sides of the meat for a minute. Also hold the meat on the fat for a while, for example with tongs. Don’t remove the fat from the meat, because this gives it flavor.
- Lower the heat and turn the meat every two minutes for a rare and 3 minutes for a medium T-bone steak.
- Remove the meat from the pan. Wrap it in aluminum foil and let it rest for 5-10 minutes. This distributes the juices well through the meat, which benefits the taste.
On the grill
- Remove the T-bone steak from the refrigerator at least an hour before grilling.
- Just before grilling, brush the meat with a little oil.
- Grill both sides of the steak for 2 minutes. Turn the meat a quarter turn after one minute to get a nice diamond pattern.
- Move the meat to a less hot zone and let the meat continue to cook to the desired temperature.
- After reaching the desired temperature, wrap the meat in aluminum foil and let it rest for 5 – 10 minutes. This distributes the juices well through the meat, which benefits the taste.
Recipe: T-bone steak with puffed garlic
T-bone steak with roasted garlic from the BBQ
- 850 gr T-bone steak
- 2 cloves garlic
- Cut the garlic cloves in half. About 1 cm from the top.
- Wrap the garlic in aluminum foil, add a nice amount of olive oil, some salt and pepper and wrap it up.
- Prepare the barbecue for direct grilling and ensure a temperature of approximately 180 degrees Celsius.
- Place the packets of aluminum foil containing the garlic on the BBQ. Place this a little on the side of the grate. At least not directly above the coals. Leave them on the BBQ for 20 minutes so that they are well puffed. You can check this by loosening the aluminum foil and poking it with a fork to see if the garlic cloves have already become nice and soft.
- Bring the barbecue to a working temperature of about 250 degrees Celsius.
- Grill the T-bone steak directly over the coals and ensure a core temperature of 48 degrees Celsius. Turn it a quarter turn to get a nice diamond pattern. Do this on the other side as well.
- Remove the T-bone from the grill when the desired core temperature has been reached and then cover it with aluminum foil. Let it rest for another 10 minutes.
- Cut the T-bone into nice strips before serving. Spread some of the roasted garlic on top and finish it with salt and pepper.
- Voila, your own steakhouse on the table in 30 minutes and satisfied eaters for sure!
Looking for more inspiration? Then see below more recipes with bavette. Or check our beef recipes for even more inspiration.