T-bone Steak Hollandaise


I don't purchase T-bone steak. I find it too expensive, especially that you also pay the same high price for that big bone that you can't eat anyway. I tried it this once, and I didn't find it so much different from the cuts I usually buy to justify that price difference. I'd rather buy 2 lbs. of chuck steak than 1 lb. of T-bone, half of which is inedible. The decision whether you find it worthwhile is of course yours to make.

I served this one with Hollandaise Sauce, another rare recipe for me.

A thick-cut steak ( ¾” and up) often goes on the oven grill with me. The main cooking happens on the grill at lower temperatures to cook the steak throughout without losing its red color. I will still sear afterwards ( = reverse-searing) for the extra color and flavor.

If you want to know with any accuracy how far you have cooked your thick steak, use a meat thermometer to read internal temperature. Don't forget the meat near a bone takes considerably longer to fully cook.


This is what you need for 2 servings:

  • 1 lb. T-bone
  • 1 tbsp. olive oil (or duck fat)
  • S&P
  • Hollandaise sauce
Pic1: a thick T-bone steak with duck fat



Pic2: Hollandaise sauce
Pic3: T-bone steak Hollandaise