Beef T-Bone

Classic steakhouse cut featuring both tenderloin and strip steak separated by a T-shaped bone

Detailed Cooking Guides

🐄Beef T-Bone

0.3 lb / 5 oz / 140 g

Per adult serving

Grill Temperature

400-450°F / 204-232°C

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐄Beef T-Bone

0.3 lb / 5 oz / 140 g

Per adult serving

Pan Temperature

300-350°F / 150-175°C

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐄Beef T-Bone

0.3 lb / 5 oz / 140 g

Per adult serving

Broiler Temperature

500°F / 260°C

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐄Beef T-Bone

Reverse-Searing

0.3 lb / 5 oz / 140 g

Per adult serving

Pan Temperature

275°F / 135°C

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐄Beef T-Bone

0.3 lb / 5 oz / 140 g

Per adult serving

Oven Temperature

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

Temperature Guide

Doneness	Temperature	Description
Rare	120°F / 50°C	Cool red center, very soft texture
Medium Rare	130°F / 55°C	Warm red center, tender and juicy
Medium	140°F / 60°C	Warm pink center, slightly firmer texture
Medium Well	150°F / 65°C	Light pink center, firm texture
Well Done	160°F / 70°C	Brown throughout, firm texture

Beef T-Bone Safety Guidelines

Important food safety practices when handling and cooking beef t-bone.

⚠️

Cook to proper internal temperature

⚠️

Use food thermometer

🚨

Remember

When in doubt, use a food thermometer. It's the only reliable way to ensure your beef t-bone is safely cooked and delicious.

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