WHAT IS A T-BONE?
A t-bone steak is cut from the muscle attached to the spinal vertebrae of the cow between the rib cage and pelvis. The bone attached to this muscle when cross cut (with a saw) has a t-shape giving rise to its name. But it’s actually two delicious yet different steaks in one! On one side of the bone you have a NY strip and on the other a much more tender filet mignon. That also makes cooking this cut tricky since the softer, leaner tenderloin will cook more quickly despite being on the same bone.
WHERE IS THIS CUT LOCATED?
It is cut from the front part of the loin of the cow (so a sub-primal since the whole loin is a prime or main cut). Just in front of the hips of the cow, this muscles starts from the spine on top and runs down the cow to the side abdominal muscles.
WHAT’S THE DIFFERENCE BETWEEN A PORTERHOUSE AND T-BONE STEAK?
Both of these steaks are cut from the short loin of the cow and so are similar. However Porterhouse steaks are cut from the rear of the loin and so are more tender. T-bones are cut from the opposite side of the loin (and the bone) and so are a bit tougher. However there is no exact definition of where the cut that separates a t-bone from a porterhouse needs to be. So some porterhouses will have less loin and their corresponding t-bone more loin depending on the butcher. That’s why there’s more then a little confusion between the two. To read a much more detailed breakdown click here for a great article by the RobReport.
HOW LONG DO I COOK T-BONE STEAKS FOR?
|HOW LONG DO I COOK IT FOR:|
|Rare||130 F / 54 C|
|Medium-Rare||135 F / 57 C|
|Medium||140 F / 60 C|
|Medium-Well||will dry out|
|Well Done||bone dry|
Note: Note that in general an internal core temperature of 160 F (70 C) is recommended by the U.S.D.A. for most meats to be safe for consumption. However professional chefs will favor lower temperatures and relax meat for half the cooking time prior to warming it up again and serving.