T-Bone

T-Bone Overview

The T-bone is one of those plate-filling steaks that comes to mind when you hear the word beef. It’s almost always a bone-in cut that is named for the large T-shaped bone running down the middle of each piece. The steak is cut from the entire short loin section, which is deep inside the body and not exercised too much. Two different muscle groups are included. Both sections are highly marbled with fat, but there isn’t too much solid fat to interrupt your enjoyment. It’s a well-rounded steak that can work equally well as a celebratory or regular meal.

T-Bone Grades

Since you get both Tenderloin and Strip Steak in one cut with the T-bone, you’ll definitely want to splurge on a higher grade of beef. Look for USDA Prime ratings and some of the specialty categories listed below.

Premium Angus T-Bone

Angus beef may have originated in Scotland, but today’s American Angus is every bit as well-marbled and richly flavored as the original breed. It’s ideal for the T-bone since this breed offers better marbling than many other types of cattle.

USDA Wet Aged T-Bone

Sealing your steaks in a vacuum package allows them to wet age in their own juices. This intensifies the natural flavoring without changing it, providing a more tender T-bone as well.

USDA Dry Aged T-Bone

Dry aging involves air circulation and cooling. The result is a slightly drier and denser steak that has an unmistakable umami flavor some people describe as earthy or nutty.

Wagyu T-Bone

If you’re a fan of Japanese beef, you need to have a genuine Wagyu T-bone experience. The Wagyu breeds are considered to provide the most well-marbled steaks of all. Of course, it’s up to you to be the judge.

How to Cook T-Bone Guides

The T-bone is a hearty cut that won’t easily dry out if you want to put it in the smoker or cook it in the oven. Yet it also responds well to a short trip to the grill or a hot cast iron pan as well. Choose a cooking method based on the weather and what equipment you have in the kitchen.

• How to Cook T-bone Steaks in an Air Fryer: If you get rained out for grilling, set up the air fryer for a surprisingly good steak inside.
• How to Smoke T-bone Steaks: Nothing beats the rich taste of the T-bone mingling with your favorite wood smoke flavor.
• How to Slow Cook T-bone Steak: Break out the trusty slow cooker for a meal that will have you and your guests raving.

T-Bone Recipes

This cut of beef stands alone with just salt and pepper for seasoning. If you’re ready to put a twist on your usual steak routine, try these recipes that are tailor-made for T-bone.

• Southern Style Grilled T-bone: Buttermilk ranch butter tops the finished steak for that down-home country taste.
• How to Cook T-bone Steak and Eggs: Breakfast has never been better or more filling.
• Sweet, Sour, and Spicy Marinated T-bone: Set your taste buds alight with a marinade all your own.

T-Bone FAQ's

Is the T-Bone steak better than a Ribeye?

It’s largely personal preference, but the extra marbling and combination of two distinct muscle groups can make the T-bone more enjoyable to some.

How can you tenderize a T-bone steak?

Pounding with a meat mallet can work, but the large central bone makes that tricky. Try using a tenderizing powder or marinade.

Can you marinate a T-bone steak?

It’s not necessary since this is a relatively tender cut of beef, but it can add extra flavor.