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How to cook a t bone steak
Purchase high-quality steak.
A firm, bright red, steak will be fresher than a soft, darker colored, one. Also look for an even distribution of thin white lines of fat, known as marbling, throughout the surface.

OPT:
(1). A raw steak of this kind would not taste good in a newly opened refrigerator. If you buy a bone steak, make sure to check the fat content to make sure it is actually marbling.
(2). A marbling and sharp flavor of the long fat meat usually indicates it is pre-cooked. A strong marbling or sharp, aromatic marbling will be served alongside the steak, along with a thick layer of fat.
(3). This will help make the steak seem crisp and tender. Choose a boneless boneless steak that has just enough marbling to provide your guest with a tasty experience that can help expand their meal.
(4). The marbling melts and moistens the meat during cooking, making your steak tender and flavorful. Choose an evenly cut steak that is about 1 1/4 inches (31.75 mm) thick.
(4).