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T-Bone Steak

Description:

The T-bone is a steak beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. T-bone steaks are cut closer to the front, and contain a section of tenderloin. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at restaurants are accordingly high.

Preparation:

T-bone steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat.

The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.


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