Product Description
The T-bone are steaks of beef cut from the short loin. Both steaks include a “T”-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side.
Most steakhouses cook beef over open flames, and the T-bone makes a good candidate for your backyard grill. Take care, though: The leaner tenderloin cooks more quickly than the strip side of this dual cut, so you need to keep it farther from the flame to achieve your desired doneness for the meat on both sides of the bone.
