T-Bone

On the stove

Large cast iron skillet. Keep the tenderloin side slightly away from the center of the burner (it cooks faster than the strip side). Use the T-bone as a handle to sear the edges too. Baste with butter and rosemary during the final minute.

On induction

Use the largest cast iron pan available. Level 8 for searing, reduce to 5 for finishing. The T-bone's thickness and dual muscles require an instant-read thermometer — the tenderloin and strip sides cook at different rates. Use the bone as a handle.

Over an open fire

Best on a large charcoal grill with two-zone heat. Position the tenderloin side away from the hottest coals (it cooks faster). The bone conducts heat slowly — rely on a thermometer rather than timing. Total grill time: 8–14 minutes depending on thickness.

🌱 Argentinian chimichurri

Spoon over a grilled T-bone. The Argentinian way.

Finishing — rest 30 min

Ingredients

• • 1 large bunch flat-leaf parsley, finely chopped
• • 4 cloves garlic, finely minced
• • 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
• • 60 ml red wine vinegar
• • 120 ml extra-virgin olive oil
• • 1 tsp red pepper flakes
• • 1 tsp coarse salt

Method

1. Combine herbs, garlic, oregano, salt and pepper flakes in a bowl.
2. Stir in the vinegar. Let sit 5 minutes so the salt dissolves.
3. Whisk in the olive oil last.
4. Rest at room temperature at least 30 minutes before spooning over the steak.

🧂 Garlic-herb dry brine

The simplest move there is: salt early, sear later.

40 min – overnight

Ingredients

• • 2 tsp Diamond Crystal kosher salt (or 1 tsp Morton)
• • 1 tsp coarsely ground black pepper
• • 1 tsp garlic powder
• • 1 tsp dried rosemary, crushed

Method

1. Mix the rub.
2. Pat the steak dry, then season generously on all sides — including the bone edge.
3. Rest uncovered on a rack in the fridge from 40 min up to overnight.
4. This dries the surface — you'll get an exceptional crust.