T-bone Steak

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Other cuts that you can use for this recipe:

Ribeye Steak

For best results use Certified Angus Beef^® brand

T-Bones with Classic Steak Sauce

Serves 4

Ingredients:

4 (16-ounce) Certified Angus Beef^® T-bone steaks
2 teaspoons salt
1 teaspoon pepper
1 shallot, diced (about 1/4 cup)
1 tablespoon butter
1 tablespoon tomato paste
1 cup water
1/3 cup apple cider vinegar
1/3 cup sherry vinegar
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons tamarind paste (optional)
1/2 cup seeded and roughly chopped Medjool dates

Instructions:

Melt butter in a small saucepan over medium heat. Add onions, sauté 4 minutes, add tomato paste and sauté 2 more minutes.
Stir in water, apple cider vinegar, sherry vinegar, Worcestershire, mustard and tamarind; bring to a boil and continue at medium heat for one minute. Reduce heat to low, add dates and simmer 10 minutes.
Remove from heat and puree until smooth with an immersion blender or tabletop blender. Note: if using a traditional tabletop blender, remove the filler cap from the lid and cover with a tea towel (this will allow some steam to escape without the lid popping off). Keep sauce warm.
Season steaks with salt and pepper; grill to desired doneness (suggested 125-130°F internal temperature for medium rare). Rest 5 minutes tented with foil; serve with sauce.

Grilling

Other Recipes Using This Cut

Tex Mex T-Bones

Strip Steaks with Three-Pepper Rub

Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers