Beef · Loin
T-Bone Steak
A classic steak with a T-shaped bone, a strip steak on one side and a smaller piece of tenderloin on the other.
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| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | T-bone |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
A T-bone is cut from the front part of the short loin. The T-shaped bone divides a strip steak from a smaller section of tenderloin. You get two textures in one steak: firm and beefy on one side, very tender and mild on the other. It is a classic for the grill, and the bone adds flavor.
Cook’s tipBecause the tenderloin side is smaller and leaner, point it away from the hottest coals. Cook to at least 145°F and rest three minutes.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & More
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours