T-bone steaks offer the best of both worlds. You get a true center-cut strip steak and a piece of filet mignon on the bone. The T-bone is closely related to the porterhouse, a cut that sits adjacent to the beef short loin. Compared to the porterhouse, the T-bone has a smaller piece of filet, but more tender strip steak. We recommend this steak for anyone who loves the rich flavor of a strip but also wants a bonus piece of filet.
How to Stir fry/ Saute Beef
The French word for “jump is sauté” and that’s what happens to your favorite ingredients when using stir-fry or sauté cooking techniques. Sautéing is a way to cook food quickly in a small amount of oil or other fat in a pan over direct heat. Stir-frying beef is similar, except the ingredients must be constantly moving.
- Always preheat sauté or stir-fry pan
- Use a small amount of oil to prevent sticking
- Add cut beef gently, away from you to prevent splatter