The T-Bone steak has a certain presence. Thick, bold, and unmistakably structured, it brings more than just flavour to the table. With the bone running through its centre, it boasts two cuts in one, sirloin and tenderloin. When cooked over a flame, the result is a deeply satisfying flavour, a texture that melts in the mouth, and an air of theatre for those who enjoy an experience. In this guide, we’ll show you the ins and outs of how to cook T-Bone steak.
What is a T-Bone Steak?
A T-Bone steak is composed of both tenderloin and sirloin, divided by a central T-shaped bone. The tenderloin is buttery and fine-grained, the sirloin firmer, with a deeper beef flavour. The bone itself helps to add another layer of depth during cooking, while also acting as the structure that keeps the steak intact. Whether grilled, pan-seared, or oven-finished, a T-Bone easily handles any cooking method. It’s a reliable choice for any beef T-bone recipe.
Which part of a cow is the T-Bone Steak from?
The T-bone is taken from the short loin, just behind the ribs of the cow. It’s a section that does little work, leaving the meat naturally tender and streaked with marbling. On one side, meaty and structured, the other soft and delicate. The contrast and dynamic appearance is what gives the steak its appeal.
Which type of beef is best for T-Bone Steak: Angus vs Wagyu
Angus is a classic choice for flame-grilled steaks. It carries an intensely bold flavour and takes well to high-heat cooking. Wagyu, on the other hand, delivers a softer mouthfeel and a milder, buttery flavour. For a T-Bone steak, Angus offers a more traditional steak experience and is usually cheaper. Wagyu gives you a more decadent, smoother result, though it is usually very expensive and can be difficult to find from local butchers. Both have their positives, so choose based on what steak experience you’re looking for.
What to look for in the steak?
Thickness is key. Look for one at least 3 cm thick, anything thinner and the steak will overcook too quickly. Look for a deep ruby colour, a tight grain, and consistent marbling. The bone should be firmly intact, and sitting centrally to ensure the steak’s structure holds throughout. These are the main cues that set the best T-Bones apart.
How to cook and prepare a perfect T-Bone Steak?
Preparation – Seasoning & Moisture
Take your steak out of the fridge 30-40 minutes before cooking, letting it reach room temperature. Pat it completely dry with paper towels. Keep it simple for seasoning, salting all sides generously. Add cracked pepper if you like, or any simple rubs or dried herbs, but let the T-Bone lead.
Cooking Methods – Temperature and Grill
Coal Grilling
- Build a two-zone fire, a low heat and high heat zone
- Sear over high heat for 2-3 minutes on each side
- Shift to the low heat to finish cooking slowly
- Use a meat thermometer and remove at preferred doneness
- Let the steak rest before slicing
Oven Finishing
- Preheat your oven-safe pan until very hot, and preheat your oven at 200ºC
- Sear the steak for 2-3 minutes per side
- Transfer to the oven and cook for 6-9 minutes (the cook time for a T-Bone steak will depend on its thickness)
- Monitor the temperature with a thermometer and remove once a few degrees below your target
Reverse Searing
- Preheat your oven to 120ºC
- Bake the steak on a wire rack for 20-30 minutes
- When close to your preferred doneness, heat a pan until smoking hot
- Sear hard for a minute per side to build a crust, pressing down on the steak
Resting and Serving:
After cooking, let the steak rest for 5-10 minutes on a cutting board. This gives the juices time to settle and the fibres time to relax and tenderise. To serve, slice carefully along the bone to separate the sirloin and tenderloin, then cut across the grain (perpendicular to the muscle fibres).
Drinks to pair with a T-Bone Steak
A full-bodied red wine is perfect for a steak like this. Look for something like a Shiraz, Cabernet Sauvignon or Malbec. For beer, go for a red ale or dark lager with a clean profile and slight bitterness to balance the richness of the steak.
Where to Find the Best T-Bone Steak Restaurants
At Hunter & Barrel, our chefs cook T-Bone steak over coal grills, letting the natural heat and smoke flavour the beef. Our menu consists of some of the best varieties of T-Bone steak—thick, well-marbled and cooked to order. You’ll find us in Melbourne, Sydney, Adelaide and Perth, each restaurant built to incorporate the surroundings of the city. Join us if you share the love of flame-cooked food, exceptional produce, and incredible atmospheres.
Book Your Premium Steak Experience
If you’re looking for a steak worth planning a night out for, Hunter & Barrel is the spot. Whether you prefer your ribeye boneless or bone-in, every steak is grilled with care, precision, and pride. Book your table today and explore our full menu.
