One for the Connoisseurs
A T-bone steak is one for the connoisseurs. It’s strip loin on one side and tenderloin on the other, separated by a piece of vertebrae. It’s a lovely piece of meat that has flavour in spades.
The T-bone steak has medium fat content with plenty of marbling throughout. This fat, when rendered makes the steak tender, juicy and very, very flavoursome. If you cook it right, the T-bone can be the best steak you ever taste!
How to cook the perfect T-Bone
Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
Heat a large pan over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot pan and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
Treat yourself to an amazing locally sourced juicy T-Bone Steak, go on, you know you want to!