The T-Bone is derived from the center of the Shortloin and is one of the most renowned cuts due to its iconic T shape. This cut offers two unique steak eating experiences in one - Sirloin and Tenderloin.
#1 Cooking Tip: It is best to cook it medium rare so that you can experience the natural aromas that have been developed from the dry aged process.
#2 Cooking Tip: Spaniards recommend a lot of salt when seasoning (sea salt flakes) before cooking(ideally grilling over charcoals) and you can optionally season some more salt after carving the steak into strips.
In conclusion, dry aged beef needs less cooking time and more salt compared to non-dry aged beef.