Crosscut from the forward section of the short loin on a steer's middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own. The T-bone combines the meaty flavor of a strip steak, often called a New York strip when it's sold on its own, with the signature tenderness of the filet mignon. The premium price reflects its position on the animal, coming from the area along the spine with the least used muscles.
Cooking Methods:
Grilling - The T-bone is made for grilling. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavorful. be lightly oiled, judiciously seasoned, and cooked hot and fast. It is important to note that the slowest cooking portion of this cut sits right in the bend of the bone near the base. This area will remain rarer than the rest of the steak. The fastest-cooking portion, the filet, should be positioned farthest from the fire or it can end up overdone by the time the strip cooks through.
Grain finished.