Cooking the Perfect T-Bone Steak


The steak your choose defines your grilling options, before you ever leave the store. For everyday meals, T-bones and porterhouse steaks graded USDA Select – thick or thin -- are perfectly acceptable, but for the perfect T-bone steak, invest a few more dollars in a thick, USDA Choice or Prime cut. They’re more heavily marbled, and the added fat gives it a richer flavor. Plus, thicker steaks – 1 ½ to 2 inches - are easier to successfully cook rare or medium-rare.

From there, preparing a superior quality T-bone at home is a matter of following a few simple tips and fundamental techniques.

T-Bone steak with meat thermometer.
(Kristyn Robertson/Demand Media)

When it comes to marinating a T-Bone, fast and flavorful are the keys to success.

How to Marinate a T-Bone Steak

T-Bone steak in pan with a pat of butter.
Kristyn Robertson/Demand Media

Forget ready-made rubs - a handcrafted, personalized spice mixture to adds variety to your summertime steaks.

How to Season T-Bone Steaks

T-Bone steak on plate with asparagus.
Kristyn Robertson/Demand Media

Copper and aluminum are prized by cooks for their ability to conduct heat, but cast-iron is different. Its strength is retaining heat, then -- like the deck of a wood-fired pizza oven -- creating a perfectly seared crust when your steak hits the hot surface.

How to Pan Fry a T-Bone Steak

T-Bone steak in pan.
Kristyn Robertson/Demand Media

If you think you can't match a grill's intense heat with a plain old indoor range, think again. The broiler element of your oven can go toe-to-toe with most backyard grills, giving your T-bone the same deeply satisfying char.

How to Broil a T-Bone Steak

T-Bone steak on cutting board with carrots.
Kristyn Robertson/Demand Media

Not all T-bones are created equal, so they shouldn't all be grilled in exactly the same way. These tips will serve you well, through thick and thin.

How to Grill a T-Bone Steak

T-Bone steak on plate.
Kristyn Robertson/Demand Media

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