T-bone

Jevi’s notes

Strip on one side of the bone, tenderloin on the other. Once the tenderloin is under 1.25" wide it’s a T-bone rather than a porterhouse.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 1.8 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~130°F (texture/plan) · rest 8 min
  Est. cook: ~12 min for 1.8 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.