The T-Bone is a classic cut of meat but has been pushed to the side somewhat. Of course, there is a trend moving towards boneless cuts of meat and in general away from larger cuts. However, bone-in cuts of meat are very flavorful, as you should know if you’ve ever ordered a Porterhouse or T-Bone in a steakhouse. These T-Bones are not from an online or store purchase, but were part of a gift from my friend who has had bison grazing on his ranch for the past year. You should notice in that there is marbling on this cut of meat, unlike most cuts of bison tenderloin or ribeye. Some amount of fat in bison meat is just fine. I cooked these T-Bones on the charcoal grill and they turned out to be exceptional eating. You’ll notice that some bone-in cuts will have some fat on the edges and this will naturally char on the grill during the searing process. I only seasoned them with salt and pepper. I highly encourage you to consider a bone-in cut occasionally. (Notice I left the juice drippings on the plate!)
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I’ve never had Bison T-Bone but that sure looks good.