T-bone gets its name from the shape of the bone that runs through the centre of the steak. Normally cut into large portions, T-bones are favoured at steakhouses, and often come with a hefty price tag as they are comprised of two of the most expensive prime cuts of beef, one cut from the fillet and the other from the sirloin.
These prime cuts are best suited to fast, direct methods of cooking such as grilling, barbecuing, or pan-frying and are best served medium to rare, but if you like your meat slightly less pink, simply cook for a little longer. A T-bone steak should typically be around 4cm thick, which means it is thick enough to create a nice browned exterior without overcooking the centre. Always ensure the meat is room temperature before cooking as this will help it to cook evenly.
Try Adam Byatt’s delicious Barbecue T-bone steak with devilled butter and oxtail macaroni cheese, or for something a little different try Georgina Fuggle’s chilli oil-brushed T-bone steak with roasted pumpkin, chestnuts, freekeh, feta and parsley, the autumnal salad stands up to the robust meat perfectly.
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