Know what’s on your plate
Beef T-bone steak
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 211 kcal —
- Protein 20 g 41%
- Carbohydrate 0 g 0%
- Fat 14 g 18%
- Saturated fat 6.1 g 30%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 62 mg 3%
- Cholesterol 68 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 15 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.46 mg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 5.7 mg 36%
- Pantothenic acid (B5) 0.7 mg 14%
- Vitamin B6 0.45 mg 26%
- Biotin (B7) 0 µg 0%
- Folate (B9) 6 µg 2%
- Vitamin B12 1.4 µg 58%
- Choline 52 mg 9%
Minerals
- Calcium 5 mg 0%
- Iron 1.9 mg 11%
- Magnesium 21 mg 5%
- Phosphorus 170 mg 14%
- Potassium 310 mg 7%
- Zinc 4.3 mg 39%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 0%
- Selenium 6.5 µg 12%
- Iodine 1 µg 1%
Similar foods
Questions about Beef T-bone steak
How do you cook a T-bone steak in a frying pan?
Pat it dry, season it, then sear in a very hot heavy pan for about 2–3 minutes on each side; hold the fatty edge against the pan with tongs to render it. For a thick steak, finish over gentler heat, then rest it for 5–10 minutes before cutting.
How do you cook a T-bone steak on the barbecue?
Sear it over the hottest part of the barbecue, turning once, then move it to a cooler part to finish cooking without charring the outside. Use a meat thermometer in the thickest meat, away from the bone; for a conservative safety target, reach 63 °C and rest for at least 3 minutes.
What is the difference between a T-bone and a porterhouse steak?
Both have a T-shaped bone separating strip steak from tenderloin. A porterhouse has a larger piece of tenderloin; the names and size cut-offs can differ between butchers and countries.
How do you choose a good T-bone steak?
Look for a steak with an even thickness, firm meat and fine streaks of fat through the strip side. A larger tenderloin section gives you more of the especially tender meat; ask the butcher to cut it thick enough for the cooking method you plan to use.
How long does raw T-bone steak keep in the fridge?
Keep it covered on the bottom shelf, ideally in its original wrapping or a leakproof container, and cook it within 3–5 days of purchase. For longer storage, freeze it well wrapped; thaw it in the fridge rather than on the worktop.
What should you serve with T-bone steak?
It works well with chips or roast potatoes, grilled tomatoes, mushrooms and a crisp green salad. Because the steak has two different cuts, slice the meat from both sides of the bone and serve them together.
Why does a T-bone steak have two kinds of meat?
The T-shaped bone is a section of the backbone, with strip steak on one side and tenderloin on the other. The tenderloin cooks faster, so keep the steak moving or position that side farther from the hottest part of the barbecue.
Source: Frida (Denmark) 1069 · per 100 g · carbohydrate per EU label, fibre excluded
