Fresh Boran Beef T Bone Steak

The T-bone steak is cut from the short loin of the cow, located towards the middle of the back. It consists of two distinct sections: a strip steak on one side of the bone and a portion of tenderloin (filet mignon) on the other side. The ""T"" shaped bone that gives the steak its name runs through the middle, dividing these two sections. It is rich and flavorful, combining the robust beefiness of the strip steak with the tender, buttery texture of the tenderloin. This combination offers a diverse and satisfying eating experience, making it a favorite among steak enthusiasts. For the best cooking results, the T-bone steak is typically grilled or broiled. Cooking to medium-rare is often suggested to maintain the tenderness of the meat, especially the tenderloin section, which can become dry if overcooked. Using a meat thermometer can help achieve the perfect doneness, aiming for an internal temperature of around 130-135°F (54-57°C) for medium-rare.