Plating a Bone-In Steak

A beautifully cooked bone-in steak deserves an equally impressive presentation. Whether you’re serving a ribeye, t-bone, or porterhouse, the right plating can take your meal from great to restaurant-worthy. Here’s how to plate your steak like a pro.

1. Let the Steak Shine
A bone-in steak has a natural, dramatic appeal. Instead of overloading the plate, let the steak be the star. Use a large, clean plate to give it space to stand out. If serving a Tomahawk steak, angle the bone slightly off the plate for an eye-catching effect.

2. Slice for Easy Enjoyment
For steaks like porterhouse or T-bone, slice the meat off the bone before plating. Then, cut it into thick, even slices and reassemble them slightly fanned out next to the bone. This makes it easier to eat while keeping the visual impact.

3. Add a Complementary Sauce or Butter
A finishing touch, like garlic herb butter, chimichurri, or a drizzle of au jus, enhances both the look and taste of the steak. Place a dollop of compound butter on top so it melts naturally, or serve sauce on the side in a small ramekin.

4. Finishing Touches
For a professional touch, sprinkle the steak with flaky sea salt, a crack of fresh black pepper, and a sprig of rosemary or thyme. A quick wipe around the plate edges ensures a clean, polished look.

Final Thoughts
Plating a bone-in steak is about simplicity and elegance—letting the meat take center stage while adding just enough contrast and color to elevate the dish. With a few careful steps, you can serve a steak that looks as incredible as it tastes.