Why choose between a strip steak or a filet mignon when you can have both steaks in one when you buy T-bone steak? The filet mignon side is fork-tender and mild in flavor. The strip side of the T-bone is bold and beefy. Since these subprimals are carved from the center of the animal that receives less activity, both are delicious, tender cuts of beef.
The two distinct steaks on the T-bone are separated by bone, which insulates the meat while cooking and allows the steak to retain moisture and juiciness. However, bone-in steaks require more culinary skill for the perfect doneness. When you cook a bone-in steak, the portion closer to the bone cooks slower and the meat farther from the bone will cook faster. Indirect heat is the best cooking method for T-bones, with a quick hot sear for texture and flavor.