A T-Bone is a bold steak that you can prepare in different ways. Below you’ll find a handy guideline — scroll through and choose your preferred cooking method!

Low and slow T-Bone (sear & finish in oven)

Plan ahead: defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C and your pan or grill to maximum heat.
Sear the steak in a large pan with butter or on the grill until deeply browned and the fat edge is crispy.
Transfer the steak to the preheated oven. Place it in a roasting dish and pour the leftover pan juices over it.
Timing: use the chart below for guidance. Cooking times are approximate.
Check the internal temperature with a thermometer — always use the values from the chart.
Rest the meat for 10 minutes before slicing and serving.
Season after searing or afterwards with salt, pepper, or a rub of your choice.

Final core temperatures

Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well done: 62°C

Estimated total preparation time: 45 minutes

Reversed sear T-Bone (cook & finish with a sear)

Plan ahead: defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the steak until it reaches 2°C below your desired core temperature. The final 2°C will come during searing.
Sear the meat on all sides until browned and crispy and the correct temperature is reached.
Check the internal temperature using the values below.
Rest for 10 minutes before slicing or serving.
Season after searing or afterwards with salt, pepper, or your preferred rub.

Final core temperatures
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Rosé/Well done: 62°C (lamb)

Estimated total preparation time: 1 hour.

Sous vide preparation for T-Bone

Plan ahead: defrost the steak a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath to the desired temperature — see chart below. Make sure the vacuum bag is properly sealed (you can season beforehand and reseal if needed, but usually the original packaging can go directly in).
Time: set the sous vide stick using the chart below. If the steak is still frozen, add one extra hour.
Sear the steak in a pan or on the BBQ until golden brown — you can also use a blowtorch. This won't significantly raise the internal temperature.
Rest the steak for 10 minutes before slicing/serving.
Season halfway through or after cooking with salt, pepper, or a rub.

Sous vide settings for T-Bone

Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 56°C for 3 hours