Steakology 101: T-Bone
- by Omaha Steaks
The first thing you need to know is this: A T-Bone is actually two delicious steaks in one.
One Cut, Two Steaks
On one side of the steaks signature t-shaped bone is the super tender Filet Mignon. On the other, a New York Strip. This unique makeup gives the T-Bone two distinct flavor profiles. Filets offer a milder taste, while Strips possess a somewhat bolder beefiness, and in general, a more resilient texture.
A Steak for the Ages
Ask anyone willing to draw you a steak. What does it look like? Odds are good that the steaky illustration they cooked up resembles a T-Bone. But why?
T-Bones are iconic. They’re the quintessential steaklover’s steak, the steak most often referenced in our favorite pop culture. They’re a steak anyone can enjoy — and they tend to be big enough to share.
Bone-In is Better
Part of what makes the T-Bone’s flavor so exceptional is its titular t-shaped bone, which runs down the middle of the steak.
Anatomically speaking, what you see is a cross-section of the lumbar vertebra, and it contributes to the steak’s deliciousness by allowing even heat distribution throughout the meat.
As the bone’s temperature rises, so too does that of the steak’s interior. It’s the reason why the middle section of your massive T-Bone is cooked just as perfectly as its outer portions.
Editor’s Note: This post was originally published in June 2016 and has been updated for freshness and comprehensiveness.
When you’re looking for a grilling sensation, the Omaha Steaks T-Bone is a traditional favorite of serious steak fans. It’s a whole bone-in Strip Sirloin, plus a portion of tender Filet Mignon all in one generous cut.