noun a cut of beef steak from the short loin, typically containing a T-shaped bone
A T-bone steak is a cut of beef from the short loin, containing a T-shaped bone with meat on each side. It is typically grilled or pan-seared to achieve a delicious charred exterior and juicy interior.
Cooking a T-bone steak at home requires attention to detail to ensure it is cooked to the desired level of doneness. Seasoning with salt and pepper before cooking is essential for enhancing the natural flavors of the meat.
In butchery, the T-bone is a specific cut of beef that includes both the strip steak and the tenderloin, separated by a T-shaped bone. It requires skill to properly butcher and prepare this cut of meat.
T-bone steak is a popular item on many restaurant menus, often featured as a premium steak option due to its tenderness and flavor. It is typically served with sides like mashed potatoes and vegetables.
A T-bone steak is a popular cut of beef used by chefs in high-end restaurants.
Butchers often have to cut T-bone steaks from the larger piece of beef.
T-bone steaks are a common menu item in many restaurants, especially steakhouses.
Food critics may review the quality of T-bone steaks at different restaurants.
Grill masters may specialize in cooking T-bone steaks to perfection on the grill.