T-Bone Steaks - The Keep At House Chef

This no-fail information for cooking T-bone steaks makes cooking this completely juicy hunk of meat a breeze. We hold issues easy so that you don’t want fancy instruments or methods. Only a handful of high quality elements and a foolproof methodology!

We even have a deep-dive guide to cooking any steak in addition to all the small print for grilling steaks to perfection in your yard grill.

Why Our Recipe

I’ve developed these strategies and ideas over a number of years whereas serving as an official Steak Cookoff Affiliation choose. So, yeah, belief me after I say I KNOW steaks!
Flip this enormous beefy lower of meat right into a restaurant-worthy meal with minimal effort.

So, what’s a T-bone steak anyway?

The lower generally referred to as the T-bone comes from the loin. It has a strip steak on one aspect of the bone and a part of the filet on the opposite aspect. These are just like porterhouse steaks, however these come from additional down and have larger parts of the filet half making them a bit bigger in measurement.

Ingredient Notes

An overhead view of the ingredients needed to cook a t-bone steak including the meat, resting butter, salt, pepper, and oil.

T-Bone Steaks: not less than 1-inch thick.
Olive Oil: or different oil for searing at excessive warmth, like high quality canola or vegetable oil.
Resting Butter: you should use plain butter, however flavored butters are further scrumptious. A compound butter will take any lower of beef to the following stage of tastiness!

An oven-safe skillet that may go straight from searing to roasting is a must have for the perfect T-bone steaks. I really like my forged iron skillet, however actually any heavy-bottom and oven-safe skillet works properly.

Use an inside or instant-read thermometer to get the steak doneness precisely the way you prefer it. I’m an enormous fan of ThermoWorks merchandise!

Grilling T-bones

It’s first essential to notice that T-bones do have extra fats than most steaks, so if you’re grilling it, remember that the fats can render down and trigger flare ups whereas grilling. Watch out!

Preheat an out of doors grill to excessive warmth (about 500 levels). Sear steaks for 3-4 minutes per aspect. Scale back the warmth to medium-low and proceed cooking with the lid closed till the steaks attain the specified stage of doneness (130 levels F for medium-rare).

When the steaks are faraway from the grill, instantly prime with 1 tablespoon butter every, tent with aluminum foil, and permit the steaks to relaxation 5 to 10 minutes earlier than reducing into them.

An overhead view of a t-bone steak in a cast iron skillet with resting butter melting on top.

Steak Decide Suggestions

T-bones tends to be fatty, which explains all the tasty goodness. Be happy to depart alone or trim off any extra fats you don’t plan to eat.

When you have the time I recommend oiling and seasoning the steaks for as much as 12 hours prematurely within the fridge. It helps the juices within the meat come to the floor and makes the steaks optimally flavorful.

You wish to create a crust with deep layers of brown, ensure to not fiddle along with your steaks an excessive amount of or frequently flip them. Your purpose is to sear that crust in a single go, however hold a detailed eye on the meat to verify it doesn’t burn. An excessive amount of char has a powerful disagreeable style and scent.

Storage and Reheating Directions

Refrigerate in an hermetic container for as much as 5 days.

Reheat parts in a skillet over medium warmth or wrap in aluminum foil to retain moisture and reheat in a 300-degree oven for 10 to fifteen minutes, simply till warmed by way of.