Put your grill skills to the ultimate carnivore's test with a charcoal fire T-bone prep, complete with a hellfire hot sauce. Generously season the steaks on both sides with salt and pepper.

Both t-bones ... as a traditional sharing steak in Tuscany -- are one and the same. Both, after all, boast two very different textures within one steak, divided by an impressive central bone.

The cut is dry-aged and has a larger tenderloin, or filet, than that of a traditional T-bone. It is similar to a porterhouse, often considered one of the most desirable cuts of steak. The ...

Let’s make my favourite T-bone steak. This steak is super delicious, juicy, and tender. Make sure you ask your butcher for the tender part of the T-bone. Marinate it and leave it in the marinade ...

Our apologies to all you vegetarians, vegans, pescatarians, fruitarians, flexitarians, rib eye aficionados and more.

If approved by lawmakers, the T-bone would join other state symbols including hazelnut, Oregon grape and potato.

Wrapping the filet in bacon also adds flavor and fat. The T-bone is two cuts in one This cut is actually two steaks — the New York strip and the filet mignon — separated by a bone. With the ...

The steak, this time, was a T-bone, which is part sirloin and a strip of fillet on the other side of the bone. Because of this, T-bone is not well suited to being cooked well done. The fillet ...

Lawmakers advanced a bill out of committee Monday that would designate the T-bone steak as Oregon's official state steak. Senate Concurrent Resolution 13, introduced by Sen. Todd Nash, R ...