How Long to Cook T-Bone Steaks on a Traeger Grill
The T-bone steak, a favorite among meat enthusiasts, is a large bone-in cut typically weighing at least one pound. It comes from lightly-used muscles near the spine, providing two distinct sections: the larger strip steak and the smaller tenderloin. This article delves into the T-bone's characteristics, cooking methods, nutritional facts, and more.
The Primal Cut: Loin
The T-bone is sourced from the loin primal cut, offering a tender and flavorful experience. Its bone-in nature helps retain moisture during cooking, making it a premium choice for grilling, broiling, skillet cooking, and the reverse sear technique.
Cooking Methods and Tips
Grilling and Broiling: T-bone steaks are best cooked over high heat, lightly seasoned with salt, pepper, or a favorite rub. Reverse Sear: Ideal for achieving a perfect medium-rare finish. Start by smoking the steak at 225°F until it reaches an internal temperature of 115°F. Then, sear at 500°F for a few minutes on each side until it hits 135°F. General Tips: Avoid marinating as the meat is already tender and flavorful. Aim for specific internal temperatures based on preference: 120-130°F for rare, 130-135°F for medium-rare, and so on.
T-Bone FAQ
- Is T-bone a good cut? Yes, it's among the best cuts.
- Cost: Typically $15 per pound, with whole steaks costing around $30 or more.
- When is it done? For medium-rare, it's done at 135°F.
- Comparison with Ribeye: Ribeye is generally more tender and juicy, while T-bone offers a beefier flavor.
- Cooking from frozen: Possible but not recommended due to uneven cooking risks.
Interesting Facts
The T-bone is often served as a meal for two, though a single person can enjoy it too. It's similar to the porterhouse, which has a larger tenderloin section. The T-bone's name comes from the T-shaped bone in the cut.
Nutritional Information
According to the USDA, a grilled T-bone steak contains 763 calories, 98.3 grams of protein, and 41 grams of fat.
Recipes and More
Smoked T-Bone Steaks: Adding a Traeger twist to the classic recipe enhances flavor. Grilled T-Bone with Bloody Mary Steak Sauce: Perfect with the reverse-sear method and a smoky sauce. Traeger Steak: Elevate your grilling game with wood-fired flavors at home.
Conclusion
The T-bone steak, with its dual-section cut and moisture-retaining bone, is a versatile and premium option for meat lovers. Whether grilling, broiling, or using the reverse sear method, this steak promises a flavorful and tender experience, making it a favorite among steak enthusiasts.
