Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef T-Bone Steak

T-bones always look impressive and I love to gnaw on the bone at the end! They are tender and just need to be heated through, usually 2 to 4 hours for a single portion or 3 to 6 for a thicker one. Because part of it is tenderloin, they are more sensitive to overcooking than many cuts of beef.

Because of the tenderness of t-bone steaks they do not benefit from extended cooking as much as some other cuts. However, the strip side of the steak can be tenderized a little with slightly longer cooking times.

Depending on how you like your steak, choose the appropriate temperature suggestion below and select the cook time needed based on the thickness of the t-bone.

For much more information, see the entry for sous vide porterhouse steaks.

About T-Bone Steak

T-bone steaks are cut from the anterior (front) portion of the short loin. The steak consists of part of the tenderloin and a part of the strip steak (NY strip). These two sections are separated by a T-shaped bone, hence the name T-bone. The combination of the two types of steak makes for a balanced taste. This is one of the most highly demanded steaks and often cooked on backyard grills. The higher prices of the T-bone steak reflect the quality and flavor of the cut.

Porterhouse steaks consist of the same cuts as the T-bone; however, the porterhouse has a larger portion of tenderloin than the T-bone. There is some debate over how much tenderloin must be in the steak for it to be considered a T-bone versus a porterhouse. According to the USDA, the tenderloin of a T-bone must be at least 0.5 inches at the greatest width; a porterhouse must have a tenderloin that is at least 1.25 inches at its greatest width.

the best cooking methods for T-bone steaks are either sous vide or grill. Dry rubs and marinades are commonly used, although many cooks prefer their T-bones lightly seasoned with salt and pepper. The T-bone steak is a versatile cut and tastes great even when pan fried. Care must be used in cooking a T-bone because the tenderloin will reach the desired doneness first. The meat closest to the bone cooks slower than the rest of the steak.

Typical Cooking Methods for T-Bone Steak

Sous Vide, Broil, Grill, and Pan Fry

Other Names for T-Bone Steak

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Good Substitutes for T-Bone Steak

Porterhouse Steak

Traditional Dishes for T-Bone Steak

Grilled steak, bistecca alla fiorentina

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What is the Best Sous Vide T-Bone Steak Temperatures and Times?

T-bones always look impressive and I love to gnaw on the bone at the end! They are tender and just need to be heated through, usually 2 to 4 hours for a single portion or 3 to 6 for a thicker one.

Do you have experience cooking t-bone steak? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Beef T-Bone Steak Recipes?

Sorry, no t-bone steak articles found.

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Sous Vide T-Bone Steak Comments

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