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.
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
Rotisserie Grilling Beef | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Beef
There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.