The T-bone steak of beef is cut from the short loin. The T-shaped bone has meat on each side, the larger is a strip steak and the smaller a tenderloin steak. These steaks are generally considered one of the highest quality steaks and are priced accordingly at restaurants. T-bone steak is best when seasoned, quickly pan fried, grilled or roasted. Season a 350g T-bone steak generously and grill over a hot barbecue or griddle pan for about four minutes on each side. Allow resting for at least 5 minutes. Serve pink, juicy with lemon wedges and a drizzle of olive oil over a tossed salad.
Note: Rare = feels soft. Medium-rare = feels evenly bouncy. Well done = feels firmer.
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