Taken from the short loin or sirloin, the beef steak t-bone has a 'T-shaped' lumbar vertebrae of the animal running through the middle. Typically quite tender, the beef steak t-bone is a unique cut of beef because it offers two steaks in one - a strip steak on one side of the 'T' and a tenderloin on the other.
It gives steak lovers two steak textures and flavors in one cut. This quality makes cooking beef steak t-bone a little tricky. We recommend searing over a high-heat grill and then finishing by indirectly heating it over the grill, keeping the tenderloin side further away from direct flames.
When cooked correctly, the t-bone is a thick and juicy beef steak, packed with flavor. They are also great for glazing or Korean BBQ.

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