The T-Bone Steak! The T-Bone steak, along with the Porterhouse, is the creme de la creme of beef cuts. The T-Bone is made up of two different types of meat separated by a bone, the T-Bone. On one side of the T-bone is the NY Strip, also known as the Delmonico, and on the other side is the super tender filet mignon!
T-bone Steak
There are a few ways to cook a T-bone and the techniques below describe tried and true cooking methods for the home cook who appreciates perfectly seared crust on a medium rare T-bone!
Grill Reverse Sear Method:
- Liberally season both sides of the steak with salt and let rest in the refrigerator for 1 hour.
- Set up grill so that the temperature is very hot on one side and cooler on the other.
- Season steak with pepper and place on cooler side of grill and leave alone until internal steak temperature is at 120 degrees.
- Move steak to hot side of grill and sear each side for approximately 1 minute on each side. Depending on the thickness of the steak and the doneness level desired, sear for a longer or shorter period. 130 degrees internal temperature is a perfect medium rare.
- Tip 1, Woody Wagyu T-Bones from St. Anne's Cattle Company Farms are well marbled, sometimes spectacularly so, and extra care should be taken during the searing process to ensure the steak is not overdone!
- Tip 2, The Filet side of the T-Bone will cook faster than the NY Strip side, so during the searing process facing the NY Strip side towards the hotter part of the grill protects the leaner filet from being over cooked.
- Once the steak is seared off to the desired doneness, 130 is medium rare, pull off grill and let rest for 5 minutes before serving!
A foolproof way to cook a steak is to Sous Vide it! There are pro and cons to using a Sous Vide but if you struggle with cooking your steaks to desired doneness then the Sous Vide is the way to go. For a T-bone steak you do not want to Sous Vide for more than an hour as the texture of the steak will become very soft the longer it is in the Sous Vide. An hour in the Sous Vide bath is about right for a high-quality Woody Wagyu T-bone steak.
Instructions for the Sous Vide cook:
- Salt the T-bone on both sides and let rest on a rack in the refrigerator for an hour.
- After an hour either vacuum pack the T-bone using a Vacuum Sealer Machine and put into Sous Vide container or proceed with #3:
- Put T-bone into a Ziplock bag (zip top of bag most of way shut and then slowly insert the bag into the Sous Vide Container filled with water, when the water level nears the top of the zip lock bag seal off the rest of way).
- Set the Anovo Sous Vide Cooker to cook the steak at 125 degrees.
- After an hour pull the bag out of the Sous Vide and the steak out of the bag and pat the T-bone dry with paper towels.
- Put a little pepper on both sides if desired and then sear the T-bone off for 1 to 2 minutes on each side either in a hot cast iron skillet or on a hot grill.
When both sides are seared off pull the T-bone off and enjoy your wonderful succulent bites from one of the most tender beef cuts there is!
No Marinade is necessary for the T-bone steak. It is one of the most tendor cuts of beef there is!
Coming soon!