T-bone steak
T-bone steak
T-bone steak (/tiː.boʊn.steɪk/) is a cut of beef that is named for its distinctive T-shaped bone. It is a popular choice among steak enthusiasts for its tender texture and rich flavor.
Etymology
The term "T-bone" is derived from the shape of the bone found in this cut of beef, which resembles the letter "T". The term "steak" comes from the Old Norse word "steik", meaning "roast".
Description
A T-bone steak is cut from the short loin of the cow, located behind the rib cage and below the backbone. It includes a section of both the tenderloin and the strip steak, separated by a T-shaped bone. The tenderloin side is known for its tenderness, while the strip steak side offers a more robust flavor.
Preparation
T-bone steaks are often grilled or broiled, and can also be pan-fried or roasted. They are typically served medium-rare to medium-well, depending on personal preference. Seasoning is usually simple, often consisting of just salt and pepper to allow the natural flavors of the beef to shine through.
Related Terms
- Porterhouse steak: A larger version of the T-bone steak, with a more substantial portion of tenderloin.
- Bone-in steak: A term for any steak cut that includes a portion of bone, such as the T-bone or ribeye steak.
- Beefsteak: A general term for a large piece of beef suitable for grilling or broiling, including the T-bone steak.
External links
- Medical encyclopedia article on T-bone steak
- Wikipedia's article - T-bone steak
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