T-bone steak should be cooked by dry-heat methods. To prepare T-bone steak for broiling,
grilling, or pan-broiling, trim external fat if desired. Use tongs to turn T-bone steak while
cooking; a fork may pierce the meat and allow juice to escape.
Internal temperature for medium rare is 145°F (63°C), for medium 160°F
(71°C). You can also judge the doneness of steak by pressing the meat with your finger.
Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but
still springy, whereas well done is quite firm.
Preheat the broiling element. Place T-bone steak on a broiler pan 2 to 4 inches
(5–10cm) from the heat source. Depending on the size, cook 9 to 16 minutes, turning
once. Remove steak when it reaches the desired degree of doneness.
To grill, brush T-bone steak lightly with oil if desired and place directly over the heat
source. Grill 10 to 16 minutes, depending on thickness of the steak. Turn once and remove when
it reaches the desired degree of doneness.
Heat the skillet on the stovetop until hot. Add oil or butter if desired. Place T-bone
steak on the skillet and cook 13 to 15 minutes, turning once. Remove steak when it reaches the
desired degree of doneness.
Buying and storing tips
Look for T-bone steak that has a clear, red color. Normally, beef is purplish-red, but when
exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the
exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed
T-bone steak also shows this purplish color. Packaged T-bone steak should be cold and the
packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The
beef should be firm to the touch. Check the label for the “sell-by” date and make
sure to buy it on or before that date.
Store T-bone steak in its original packaging in the coldest part of the refrigerator, where
it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For
longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely
wrapped T-bone steak will keep 6 to 12 months in the freezer. Defrost in the refrigerator,
allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.
T-bone steak contains a portion of tenderloin muscle measuring at least 1/2 inch (1.3cm)
across the center.
Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1 1/4
inches (3.2cm) across the center.
T-bone steak (fat trimmed to 1/4 inch [0.6cm],
broiled), 3 oz. (85g)
Total Fat: 19g
*Excellent source of: Vitamin B12 (1.81mcg),
and Zinc (3.66mg)
*Good source of: Iron (2.63mg), Niacin (3.37mg), Phosphorus (157.25mg), Riboflavin (0.18mg), Selenium (9.86mcg), and Vitamin B6 (0.29mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.