How do I know when the T-bone steak is done?
To determine if the T-bone steak is cooked to your desired level of doneness, you can use the touch test method. Press the steak gently with your finger on the thickest part. For rare, the steak feels soft and squishy. For medium-rare, it feels firmer, but still yields to pressure. For medium, the steak feels springy, but doesn’t give much when pressed. For well-done, it feels hard and doesn’t yield to pressure at all.
Another method is to use a food thermometer to measure the internal temperature of the steak. Insert a digital thermometer into the thickest part of the T-bone, avoiding any fat or bone. For medium-rare, the internal temperature should be at least 130°F to 135°F. For medium, it should be 140°F to 145°F, and for well-done, at least 160°F to 170°F. Remember to let the steak rest for a few minutes after cooking to allow the juices to redistribute, which can help it taste even better.
It’s also a good idea to observe the color of the steak when it’s cooked. For rare, it should still have a red, bright color throughout, including the thickest part. For medium-rare, the center should be pink, but the edges should be more browned. For medium and well-done, the entire steak should be more browned, with no pink color remaining. Use these visual cues combined with the touch test and temperature check to determine the perfect level of doneness for your T-bone steak.
