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T-Bone Steak: Just the Facts, Man

Article by: MTR | Photo by: PAMELA D.

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It's one of the best steaks around. Wouldn't you like to know how to cook a t-bone steak the right way? Cooking tips and the straight scoop on t-bone steaks right here.

What's a t-bone steak?
Like its close sibling, the porterhouse, a t-bone steak contains a portion of the tenderloin and a portion of the short loin. The two portions are separated by the t-shaped bone that gives it its name. The t-bone has a smaller portion of the tenderloin than the porterhouse, and is therefore usually cheaper.

Why should I buy it?
If you want a big, quality steak that’s good on the grill, the t-bone is your pick.

How much will I pay?
At supermarkets, t-bone steaks are usually in the $5 to $10 per pound range, so each steak will run you around $15. For higher-quality meat from specialty butchers or retailers, you’ll be looking at double or triple the price.

Cooking tips
T-bones are perfect for the grill, usually coming in at around one inch thick. Even over a very hot flame, you can get them to the doneness level you’d like without charring the outside of the steak.

You’ll want a good pair of tongs when cooking a t-bone. Trying to flip this baby with a flimsy spatula is a recipe for disaster.

What you didn’t know
--Bill Owsley, a former mayor of Butte, Montana, ate three T-bone steaks a day for forty years.

--Hard up for cash, a fella pawned three T-bone steaks at a Tucson pawn shop. “We’ll take anything of value,” said the pawn shop owner, who tossed the steaks in the freezer for 30 days.

--A Montreal family whose German shepherd saved them from fire promised the dog t-bone steak for life in gratitude.

--Florida prisons banned t-bones in 1988 after one inmate stabbed another with the sharpened bone from his steak.

--At the 1984 Los Angeles Summer Olympics, athletes ate 22 tons of T-bone steaks.

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