Some cuts of steak are humble and modest, letting their flavour speak for themselves. The T-Bone isn’t one of those cuts. It arrives with drama, its eye-catching shape almost creating its own magnetic pull, urging eyes to gaze at it. With two prized steaks in one, the buttery fillet and the sirloin, separated by the signature T-shaped bone, it’s a cut made for those who like their steak rich, generous, and exciting to eat. At 6HEAD, we specialise in teaks, so if you’re wondering how to cook a T-bone steak, this is the place to start..
What is a T-Bone Steak?
Thick, packed with flavour, and instantly recognisable, the T-bone gets its name from the bone that runs through the centre, separating the sirloin from the fillet. It’s a meeting of ultra-tenderness on one side, and a structured, beefy delight on the other.
As for where the T-bone steak comes from, it is cut from the short loin of the cow, a prized section of cattle, known for its bold flavour. Whether you’re looking to grill it, pan-sear it, or something else, it’s a versatile cut that plays well with heat.
Why is the T-Bone Steak a Cut Above the Rest?
It’s the ultimate two for one deal. For those who can’t decide on a steak cut, the T-Bone offers a happy medium. Soft, fine-grained tenderness from the fillet, and a leaner, slightly chewier profile from the sirloin. The contrast of these is what makes the T-Bone so special, along with the collagens and marrow in the bone itself, as they slowly render and melt into the steak as it cooks, creating a generous sized, rich delicacy.
How to Select the Best T-Bone Steak?
Start with looking at its shape and size. It should be thick, look for ones at least 3-4 cm thick. The steak should be relatively even, and have a well-marbled sirloin, a vibrant ruby colour, and nice, off-white fat, no yellowing. You’re looking for a cut with enough substance to be able to handle high heat, ensuring you can develop a nice crust before the meat cooks through. If you’re not sure, ask your butcher, they’re there to help you out!
How to Master the Art of Cooking T-Bone Steak?
Preparation Tips:
Before you even turn on the heat, the first step in knowing how to prepare T-bone steak is to allow it to come to room temperature. This ensures an even cook throughout. Keep the seasoning simple. Salt is a must, pepper is common but not required. Some other spices can add a nice depth; garlic powder, onion powder, dried herbs, but resist the urge to overcomplicate it
Cooking Methods:
BBQ Grilling
There are several methods you can use for cooking a T-bone steak. The first is BBQ grilling. First, set up your heat zonesa high, smoking heat and a much lower one. Start on the high heat, developing a nice sear on each side. Then move it to the low heat and finish it gently. Flip it often to ensure an even cook, and watch your internal temperature with a thermometer.
Coal Grilling
Coal grilling is our signature method. Start by preparing your heat zones, this time controlling it by the amount of coals in each zone. Wait until the coals are white and quiet with no smoke. Then they’re ready to be added to the grill. Again, start the steak on the high heat for a smoky, charred sear, and then slide to the low heat to let it finish.
Finishing In The Oven
Once your pan is ripping-hot, add your oil and wait for it to start smoking. Carefully lay the steak away from you, and get a good sear on both sides, before turning the heat down to medium, basting generously with butter, aromatics and garlic. Transfer it to a 180ºC oven to finish, monitoring the internal temperature closely with a thermometer.
Resting and Serving:
This is one of the most important steps. Let it sit for at least 5 minutes, preferably 10. This lets the juices settle, the muscle fibres relax. Either serve it on the bone, or carve it first, starting by removing both cuts from the bone, then slicing them against the grain.
Serve it with sides that are full-bodied, flavourful, but not overpowering. Crispy potatoes, charred greens or a tangy, vibrant salad to cut the richness.
Harmonious Pairings to Elevate the Experience
This isn’t a cheap steak, so don’t cheap out on the sides. A bold red wine; Shiraz, Cabernet, anything dry, smoky or aged. A sauce can also help to take a steak dinner to an entirely new dimension. Classics like a peppercorn or steak diane are fantastic, or something more modern like a cowboy butter or chimichurri.
Where to Find the Best T-Bone Steak Restaurants
Plenty of restaurants serve T-Bone steaks, but few take it as seriously as we do at 6HEAD. Across Sydney, and Perth, we serve T-Bone, among other steaks, using only the highest-grade Australian beef from some of the best suppliers the country has to offer. Grilled over hot coals for that signature char, we don’t use guesswork for our steaks, just fantastic ingredients and masterful cooking. We know how to cook T-bone steak properly, and we do it night after night, with consistency and pride.
Book Your Premium Steak Experience
Craving something bold, flame-grilled and utterly delicious? Visit one of our stunning 6HEAD venues for premium cuts, curated wine, and a dining experience that doesn’t miss. Book your table now or explore our full menu here.
