If approved by lawmakers, the T-bone would join other state symbols including hazelnut, Oregon grape and potato.

In my recent trip to Broome in Western Australia, we reverse seared a beautiful T-Bone steak on the beach and done some ...

I love the T-Bone steak because on one side of the bone, you have a beautiful porterhouse/sirloin and on the other side you have a tender eye fillet! You do need to be careful when cooking this steak ...

Lawmakers advanced a bill out of committee Monday that would designate the T-bone steak as Oregon's official state steak. Senate Concurrent Resolution 13, introduced by Sen. Todd Nash, R ...

The steak, this time, was a T-bone, which is part sirloin and a strip of fillet on the other side of the bone. Because of this, T-bone is not well suited to being cooked well done. The fillet ...

DASH – a diet heavy with whole grains, fruit, nuts and vegetables – surfaced 20 years ago and vanished from view. While it ...

Look away now, vegans – we’re celebrating the steak. From high-end restaurants to carnivorous clubhouses, here are five of ...

Sirloin: A balance of tenderness and rich taste, ideal for those who prefer a leaner steak. T-Bone: A combination of sirloin and tender fillet, this cut offers the best of both worlds. Porterhouse ...

Chef Melissa Martin says that any cut with a bone will work for this dish. Beef cuts that will work well include chuck eye steak, rib eye, and even T-bone. You can also substitute pork shoulder steak.

State Senator Todd Nash is among the sponsors of a resolution to designate the T-bone as Oregon's state steak. Nash explained the choice, saying, "Originally, I wanted to make it a rib eye ...