T-Bone

The T-bone gives you the best of both worlds in a single steak — a scotch fillet on the larger side of the bone, and a smaller, more tender fillet piece on the other, so you get two different textures and flavours in one cut. It’s a steak for people who can’t decide between a well-marbled scotch and a buttery-soft fillet, because with a T-bone, you don’t have to.

How to cook it

Because of the bone running through it, a T-bone cooks a little differently to a boneless steak. The bone holds and conducts heat differently to the surrounding meat, which is why we recommend cooking it on a hot grill or barbecue rather than a pan. That way you get consistent heat across the whole cut. Standing the steak on its side briefly during cooking helps render the fat along the edge and cook the meat closest to the bone more evenly.

It’s a generously sized cut, well suited to sharing or to serving as the centrepiece of a proper steak dinner — the kind of thing that feels like an occasion rather than an ordinary Tuesday night meal. Because you’re getting two different cuts in one steak, it’s also a great option if you’re cooking for someone who prefers a leaner fillet while you’re more partial to the marbling of a scotch — everyone gets what they like from the same piece of meat.

Our T-bone alla Fiorentina recipe below keeps things simple, in the classic Tuscan style — just olive oil, a hot chargrill, and a finish of flaky salt, lemon and rosemary once it’s rested. It’s proof that a great cut of beef, cooked properly, rarely needs much more than that. Bring it to room temperature before cooking and give it a full ten minutes to rest afterwards, and you’ll get the most out of this cut.

https://scqmeats.com.au/product-category/beef/steak/

https://www.australianbeef.com.au/apps/steak-mate/