T-bone steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. A favorite in Italy is Bistecca alla fiorentina, or "beefsteak Florentine style".

The T-bone steak is a crosscut from the front of the short loin and contains a strip of top loin (New York strip) and a smaller chunk of tenderloin (filet mignon). Considered one of the highest quality steaks, the T-bone commands a premium price. A T-bone steak is a prime cut of beef that gets its name from the T-shaped bone that divides it. You can have T-bone steak using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of T-bone steak

Prepare 1 of T-bone steak.
You need 1/2 cup of butter.
Prepare 6 cloves of garlic.
You need to taste of Salt and pepper.
Prepare 1 cup of mushrooms.
It's 1/2 cup of cream.
It's 1 of diced onion.
You need 2 tbs of oil.

It is cut from a vertebral cross-section of the strip loin and the tenderloin, two of the most succulent sections of meat on a cow. How to Make Perfect T-bone steak. Step-by-Step. preheat barbecue to high heat. Mix garlic, oil and salt and pepper.

T-bone steak step by step

Salt and pepper on the steak.
Heat a wok add butter once melted place your steak and let it sear well on high heat add garlic and baste the steak.
Turn and let sear again and remove from heat, and into an oven for 15 mins at 180.
Let rest for ten.
Dice onion and add to the wok with the outlet turn pink add mushrooms let simmer for 10mins.
Add cream and garnish the top of the steak.
Wash potatoes cut into wedges and fry.
Serve warm.

Rub on both sides of steak. Sear steaks for one minute each side. This is an excellent marinade for any steak. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste.