People often confuse T-bone and porterhouse steaks—and even experts disagree on how to distinguish the two. Both have prominent T-shaped bones and are cut from the short loin. And both actually ...

1 pound beef T-bone or Porterhouse steak, cut 1 inch thick One large all-purpose potato Two teaspoons olive oil 1/2 teaspoon dried Italian seasoning One medium yellow squash, cut lengthwise in ...

If approved by lawmakers, the T-bone would join other state symbols including hazelnut, Oregon grape and potato.

Our apologies to all you vegetarians, vegans, pescatarians, fruitarians, flexitarians, rib eye aficionados and more.

Chef Melissa Martin says that any cut with a bone will work for this dish. Beef cuts that will work well include chuck eye steak, rib eye, and even T-bone. You can also substitute pork shoulder steak.

Let’s make my favourite T-bone steak. This steak is super delicious, juicy, and tender. Make sure you ask your butcher for the tender part of the T-bone. Marinate it and leave it in the marinade ...

The steak, this time, was a T-bone, which is part sirloin and a strip of fillet on the other side of the bone. Because of this, T-bone is not well suited to being cooked well done. The fillet ...

“By recognizing the T-bone as Oregon’s official state steak, we are not only celebrating an iconic cut of beef but also paying tribute to the ranchers, farmers, and communities who contribute ...

Cook T-bone steaks like the Italian bistecca - season generously and grill over a barbecue or griddle pan for about seven minutes on each side. Serve pink and juicy with lemon wedges and a drizzle ...