T-Bone Grilling Steak

With meat from both the Strip loin and the Tenderloin, the T-bone delivers the best of both cuts.

Cooking Methods

GRILLING | Recommended

1. Pat T-Bone Grilling Steak dry with paper towel. Season all over.

2. Grill, broil or pan-fry using medium-high heat, turning at least twice with tongs.

3. Cook to medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest a few minutes before serving or slicing.

PAN SEARING | Alternate

Pan Sear: Pat steaks dry; season.
Use a cast iron or shallow heavy stainless pan.
Add a splash of vegetable oil; heat over high heat until shimmering but not smoking.
Set kitchen fan to high.
Add steaks without overcrowding pan.
For med-rare, cook 6 to 7 minutes until browned and steaks release easily from pan.
Flip with tongs; cook 5 minutes, until the steak releases easily from pan.
Remove from pan; let rest.

TIPS

Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.
Steaks cook more evenly when flipped at least twice during grilling.
Use a digital read instant thermometer inserted sideways (avoiding bone) for best judgement of doneness.
For best browning and flavour, pat steaks dry with paper towels before grilling.