A T-bone is two steaks on one bone: sirloin on one side, a smaller piece of fillet on the other, and a T-shaped bone in the middle holding it together. That is what makes it a showpiece, and it is also why it catches people out. The fillet cooks faster than the sirloin, and the meat next to the bone cooks slowest of all. Here is how to cook a T-bone steak properly, with a pan-to-oven method, BBQ and grill timings, a cooking times table from rare to well done, and how to carve it.
Skip the middle man! Our T-Bone Steak 500-600g is 21-day matured, a thick, well-marbled steak for the grill or a hot pan. It is one hungry plate or a share for two.
Before you cook a T-bone steak
Thaw it fully. Our T-bone is sold frozen and arrives at least partly defrosted. Thaw it completely in the fridge before cooking, on a tray to catch any drips, and cook it within 24 hours. A 500–600g T-bone takes about a day in the fridge. See how to defrost meat safely and our frozen steak guide.
Bring it up and dry it. Take it out of the fridge 30 minutes before cooking and pat it really dry with kitchen paper. A wet steak steams instead of searing.
Season well. It is a thick steak, so be generous with salt and coarsely ground pepper on both sides and the edges.
How to cook a T-bone steak in a pan and oven (step by step)
1. Heat the oven to 180°C and get a heavy frying pan or cast iron smoking hot with a thin film of high smoke point oil.
2. Render the fat. Stand the steak on its fat edge with tongs for a minute or so until it starts to colour.
3. Sear hard. Lay it flat and leave it alone for 2–3 minutes a side to build a deep crust. Keep the fillet side towards the cooler edge of the pan.
4. Finish in the oven. Move the pan or steak to the oven and cook for the times in the table below, probing the sirloin side in the thickest part, away from the bone.
5. Baste (optional). Back on the hob for the last minute, add a knob of butter, a crushed garlic clove and thyme, and spoon it over both muscles.
6. Rest. Rest the steak on a warm plate for about 8 minutes before carving.
Want the pan-only method for a thinner steak? See T-bone steak in the pan.
T-bone steak cooking times
These times are for our 500–600g T-bone, after a 2–3 minute sear on each side. Ovens, pans and steaks vary, so use them as a guide and trust a probe thermometer over the clock.
| Doneness | Take it off at (sirloin side) | Pan sear, then 180°C oven | BBQ sear, then lid down on the cool side |
|---|---|---|---|
| Rare | 48–50°C | 4–6 minutes | 4–6 minutes |
| Medium-rare | 52–54°C | 6–8 minutes | 6–8 minutes |
| Medium | 57–60°C | 8–10 minutes | 8–10 minutes |
| Medium-well | 63–65°C | 10–12 minutes | 10–12 minutes |
| Well done | 68°C+ | 12–15 minutes | 12–15 minutes |
The temperature climbs 2–3°C while it rests. The fillet side will read a few degrees higher than the sirloin side, which is normal. For a T-bone we think medium-rare to medium is the sweet spot: the sirloin fat renders and the fillet stays tender. Food Standards Agency guidance says whole cuts of beef like steak can be served pink as long as the outside is properly cooked.
How to BBQ or grill a T-bone steak
BBQ: set up two zones, one side hot and one side cool. Sear the steak over the hot side for about 3 minutes a side, keeping the fillet towards the edge of the fire, then move it to the cool side, close the lid and cook for the times above. Watch for flare-ups from the fat edge. Our BBQ T-bone guide has more tips.
Grill: preheat to high and grill for 3–4 minutes a side, then finish in a 180°C oven until the probe reads your target. A domestic grill rarely has the power to cook a thick T-bone through on its own.
Reverse sear: for an extra-thick steak, cook it low in the oven first until it is about 10°C below your target, then sear it hard. The method is the same as our 16oz reverse sear guide.
How to carve and serve a T-bone
Run a sharp knife down each side of the bone to lift off the sirloin and the fillet in two pieces, then slice each across the grain. Lay the slices back around the bone on a warm board so everyone gets some of both. Chips, grilled tomatoes, mushrooms and a peppercorn or garlic butter sauce are hard to beat. For breakfast-for-dinner, try our T-bone steak and eggs.
T-bone vs porterhouse, sirloin and fillet
A T-bone gives you the beefy chew of sirloin and the softness of fillet in one steak, with extra flavour from cooking on the bone. A porterhouse is the same cut taken further back with a larger fillet; our porterhouse vs T-bone guide explains the difference. If you prefer a simpler cook, choose a boneless steak: see how to cook sirloin steak or how to cook fillet steak, and our types of steak guide compares every cut.
For other big sharing steaks, browse the big steaks or the boneless 16oz steaks, and read T-bone and tomahawk for occasion nights. Shop every cut in beef steaks or fire up the BBQ range.
T-bone steak FAQs
How long do you cook a T-bone steak for?
For our 500–600g T-bone, sear it for 2–3 minutes a side in a smoking-hot pan, then finish it in a 180°C oven for about 6–8 minutes for medium-rare, 8–10 minutes for medium. Rest it for 8 minutes. A probe is the real test: take it off at 52–54°C in the sirloin side for medium-rare.
Can you cook a T-bone steak in a frying pan only?
A thin T-bone, yes. A thick 500–600g T-bone is better seared in the pan and finished in the oven or on the cool side of a BBQ. In a pan alone the outside burns before the middle by the bone is done.
Which side of a T-bone cooks faster?
The fillet side. It is smaller and leaner than the sirloin, so keep it towards the cooler part of the pan or grill and probe the sirloin side to judge doneness.
What temperature should a T-bone steak be?
Take it off the heat at 48–50°C for rare, 52–54°C for medium-rare, 57–60°C for medium, 63–65°C for medium-well and 68°C or more for well done. It rises 2–3°C as it rests.
What is the difference between a T-bone and a porterhouse?
Both are cut across the loin with the bone in, sirloin on one side and fillet on the other. A porterhouse is cut further back, so it has a bigger piece of fillet. Our porterhouse vs T-bone guide explains more.
