KETO VERDICTYES
T-Bone steak is an *excellent keto option with 0g net carbs, combining the tenderness of filet mignon with the bold flavor of strip steak. Ideal for those who want the best of both worlds*.
Is T-Bone Steak Keto?
Beef
T-Bone steak is an *excellent keto option with 0g net carbs, combining the tenderness of filet mignon with the bold flavor of strip steak. Ideal for those who want the best of both worlds*.
- Net carbs (100g)0g
- Protein (100g)25g
- Fat (100g)16g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100g (raw)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
25g
Fat
16g
Calories
260
Source: USDA FoodData Central
WHY IT'S KETO-FRIENDLY
- Zero carbs: Perfectly aligns with ketogenic macronutrient targets
- Two steaks in one: Combines *filet mignon tenderness with strip steak* flavor
- Excellent fat balance: Provides satiety and steady energy
- Impressive presentation: Distinctive T-shaped bone looks restaurant-worthy
- Versatile cooking: Sear, grill, or reverse-sear for precise doneness
- Nutrient-rich: Bone and surrounding tissues contain collagenous compounds
HEALTH BENEFITS
- Excellent source of complete protein for muscle building and maintenance
- Rich in bioavailable iron aiding oxygen transport and energy
- High in zinc supporting immune function and hormones
- Contains *B vitamins* (B12, niacin) for energy metabolism
- Provides carnosine and creatine with antioxidant/performance roles
- Bone-adjacent tissues include collagen and minerals
PREPARATION SUGGESTIONS
CLASSIC HIGH HEAT SEAR
Sear 4–5 minutes per side in a hot cast-iron skillet with *butter*. Rest; finish with flaky salt.
REVERSE SEAR METHOD
Roast at *275°F (135°C)* to ~115°F (46°C) internal, then sear 1–2 minutes per side for a crusty finish.
GRILLED PERFECTION
Grill over high heat 5–6 minutes per side; finish with *compound-butter* or herb butter.
GARLIC AND HERB BASTED
Baste with foaming *butter*, garlic, rosemary, and thyme until medium-rare perfection.
CHIMICHURRI TOPPED
Serve medium-rare and top with bright *chimichurri (parsley, garlic, olive-oil*, vinegar, chili).
BONE MARROW BAKED
After searing, dot bone channel with *cultured-butter and herbs; bake at 400°F (205°C)* 5–10 minutes.