Fried steaks

The ultimate guide to T-bone steak with Omaha Steaks Executive Chef, David Rose. Learn the unique flavors of the T-bone, how the butchers cut this steak, and how to cook a perfect T-bone.

Getting its name from the shape of the bone, the T-bone is a well-marbled steak that holds two cuts in one. The T-bone holds the best of both worlds with the richness and marbelization of the New York Strip and the leanness and mild flavor of the filet mignon, two perfect bites for the price of one! The T-bone is cut from the short loin region and is at least 18 ounces in size. When it comes to cooking a T-bone, Chef Rose highly recommends firing up your grill to bring out the juicy and delicious flavors of the steak. Keep in mind, with the two different sides to the T-bone, both cook at different temperatures and times so temperature control on the grill is key!