T-bone Steak



People often confuse T-bone and porterhouse steaks—and even experts disagree on how to distinguish the two. Both have prominent T-shaped bones and are cut from the short loin. And both actually give you two steaks in one: a New York strip on one side of the bone and a filet mignon on the other. The porterhouse is cut from the rear end of the short loin, so it has a bigger portion of filet mignon, but you'll see a porterhouse called a T-bone at many steakhouses. When you throw the labels out the window, you're left with two high-quality steaks that are flavorful, tender and juicy. F&W's guide gives you the best ways to cook a T-bone, plus easy recipes you'll use again and again.

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Steak with Arabic Sauces


At Restaurante El Churrasco in Córdoba, they serve both salsa verde and salsa roja in small containers alongside juicy grilled steak. The salsa verde is bright and tangy, while the salsa roja is smoky and garlicky. They’re both delicious. Slideshow: More T-Bone Steak Recipes
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Spiced Grilled T-Bone Steaks


A good T-bone steak doesn’t need much, but to give it a little boost, Justin Chapple rubs it with a mixture of brown sugar, coriander, cumin, paprika and salt for even more delicious flavor. Slideshow: More Steak Recipes
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T-bone Steak Recipes

Cooking the perfect t-bone steak at home is easy with with the help of our favorite recipes. When cooked just right, the steak is tender and savory and bursting with flavor. Try a few of these recipes and be prepared to be amazed.
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