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