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Look for T-bone steak that has a clear, red color and is firm to the touch. Make sure to buy it on or before the “sell by” date on the package (the last day it should be offered for sale).
Refrigerate T-bone steak in its original packaging for up to four days or freeze for up to two weeks.
T-bone steak should be cooked by dry-heat methods—try broiling, grilling, or pan-broiling—to a tender medium rare (145°F, 63°C).
Brush steak lightly with oil and grill 10 to 16 minutes, depending on thickness of the steak. Turn once and remove when it reaches the desired degree of doneness.
Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2017.