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.

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.

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 ...

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 ...

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 ...