MEAT CUTS

T-bone: two cuts, one steak

A T-shaped bone separates the striploin and tenderloin. Two textures that make this cut distinctive.

A T-bone is recognisable by its T-shaped bone. Striploin sits on one side and a smaller section of tenderloin on the other. Their textures differ, so both deserve attention when cooking.

Look at the thickness and distribution of fat. A thicker steak gives you more room to work with the crust and centre.

Use a thermometer and check both sections. The bone and surface colour alone do not tell you how the centre is cooked.