Steak guide
T-Bone
Two steaks in one - a strip on one side and a smaller tenderloin on the other, separated by a T-shaped bone. Best of both worlds.
Recommended: 3–4 cm (1.25–1.5 inch)
Doneness temperatures
| Doneness | Remove from heat | Final temperature after resting | Sear per side |
|---|---|---|---|
| RareCool red throughout both sections. The tenderloin side cooks faster than the strip side. | 48°C | 50°C | 105 seconds |
| Medium RareThe ideal doneness for T-bone. Both sides are juicy and flavorful at this temperature. | 52°C | 54°C | 135 seconds |
| MediumPink center in both sections. The bone helps conduct heat evenly. | 58°C | 60°C | 180 seconds |
| Medium WellThe tenderloin side may be more cooked than the strip. Monitor both sides. | 62°C | 65°C | 225 seconds |
| Well DoneFully cooked. The tenderloin side will be drier than the strip side. | 68°C | 71°C | 270 seconds |
Nutrition per 100 g
- Calories
- 216 kcal
- Protein
- 24 g
- Fat
- 13 g
Chef tips
- • Position the tenderloin side away from direct heat - it cooks faster
- • Use the bone as a handle when searing the edges
- • An instant-read thermometer is essential for this cut
- • Rest for 8–10 minutes - the bone retains heat
- • Reverse-sear method works exceptionally well for T-bone
Cooking methods
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.
Marinades
🌱 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
- Combine herbs, garlic, oregano, salt and pepper flakes in a bowl.
- Stir in the vinegar. Let sit 5 minutes so the salt dissolves.
- Whisk in the olive oil last.
- 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
- Mix the rub.
- Pat the steak dry, then season generously on all sides - including the bone edge.
- Rest uncovered on a rack in the fridge from 40 min up to overnight.
- This dries the surface - you'll get an exceptional crust.
