How to Select and Cook a T-bone Steak
June 15, 2012
•Le Cordon Bleu
•Scottsdale
• 0 Comments
How to Select and Cook a T-bone Steak
Considered one of the best cuts of meat, preparing a perfect T-bone steak is part of any traditional Arizona culinary school training. Cut from the short loin of beef, the T-bone contains both strip steak and tenderloin meat. Its name is derived from the “T” shaped bone that runs through the center of the cut. Here are some tips for selecting and preparing the perfect steak at home.
Step 1: Choosing the Meat
There are several factors you want to take into consideration while making a selection at your local grocer or butcher. The main things to look for are color, cut, texture, firmness and quality.
1. Know your grades
USDA prime is the very best but choice and select are also high grades and will ensure a high quality steak.
2. Color
Color is a great way to judge freshness with just a glance. Always look for meat that is bright red rather than dark red or grey. Always check the expiration date on the package as well to ensure optimal freshness.
3. Texture
Look for a steak that is firm to the touch. For a moist steak, also look for marbling in your selection. These thin white lines are fat that will melt while cooking resulting in a tender juicy steak.
4. Cut
Always make sure that your selection is cut evenly. Meat that has an uneven thickness will cook unevenly. The ideal thickness is between 1 and 2 ½ inches. Anything thinner will cook too quickly and become dry, anything thicker will take too long to cook.
Step 2: Grilling the Steak
Now that you’ve found the perfect T-bone steak, what is the best culinary technique to employ for preparing it? The key to a perfect steak is grilling, oven cooking or broiling aren’t recommended. Charcoal or gas can be used just make sure to get the grill fully heated, ideally between 450-500 degrees, before putting your steaks on.
Since you are using a high quality piece of meat, only sprinkle your steaks with a little salt before grilling this will enhance the natural flavor of the meat without masking it. On the hottest part of your grill sear the steak for two minutes on each side, this will trap in the juices and flavors. Once seared, move to the cooler part of your grill and continue to cook for 6-8 minutes depending on the desired temperature and the thickness of the steak.
Allow meat to sit for up to ten minutes before serving to ensure maximum flavor.
If you follow these easy culinary techniques practiced by Arizona culinary schools, you will find that grilling your own T-bone is a great way to improve your grilling skills and prepare professional quality meals at home.
This article is presented by Le Cordon Bleu College of Culinary Arts in Scottsdale. Le Cordon Bleu College of Culinary Arts in Scottsdale offers culinary arts and pâtisserie and baking training programs in Scottsdale, Arizona. To learn more about the class offerings, please visit Chefs.edu/Scottsdale for more information.
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