How to cook T-Bone ทีโบน

Best for: Two-zone charcoal, pan-sear then oven, reverse searRecommended doneness: medium-rare (fillet side slightly rarer)

Two steaks in one: tender fillet on one side, flavourful strip on the other.

Steps

Salt ahead – salt alone is enough.
Keep the small tenderloin side pointed away from the hottest coals.
Sear 3–4 minutes per side over high heat, then move to the cool zone (3 cm thick).
Check both sides: fillet ~49°C, strip ~52°C.
Rest 8 minutes; cut the meat off the bone, then slice.

Tip: Two muscles, two speeds — the fillet cooks faster. Point the fillet side away from the hottest heat and give the strip side a little longer.