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A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak. The main difference between it and the Porterhouse is that the T-bone contains less of the tenderloin. The T-bone steak is best when it is grilled, broiled, sautéed, or pan-fried. Regardless of the cooking method, it is a reliably tender steak, but it will become tougher if overcooked.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 265 |
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| Protein 25g |
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| Total Fat 17g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 342mg |
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| Sodium 66mg |
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| Cholesterol 57mg |
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| Serving Size 1 oz |
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| Calories 192 |
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| Protein 19g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 319mg |
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| Sodium 55mg |
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| Cholesterol 45mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 280 |
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| Protein 24g |
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| Total Fat 19g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 336mg |
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| Sodium 66mg |
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| Cholesterol 62mg |
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T-Bone Steak, Beef term - Related Content |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
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| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
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| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
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| A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. A round steak may also refer to a cross cut steak ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| Pita pockets with beef teriyaki lettuce and mayo. |
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| These enchiladas are sure to hit the spot for a little mexican flare. Not too spicy but can be modified for any one. |
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| The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market. |
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| This sandwich is perfect to warm you up on a chilly evening. |
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| Grilled steak |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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| Reproduction in whole or in part without written permission is strictly prohibited. |
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