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T-Bone Steak

T-bone steak is cut from the hind quarter just in front of the rump. The cut holds two pieces of muscle (steaks). Sirloin is the largest piece with a cap of fat, and fillet the smallest piece with no fat cap. The two muscles are separated by a short extension of rib connected to the spinal column, creating the referred to T. This piece of steak is best grilled over an open flame but can also be seared in a cast iron skillet.