T-Bone Roast
zł249.99 – zł599.99
This steak is named after its T-shaped bone. It looks something like a porterhouse but has a smaller slice of the filet mignon attached. We cut T-bones closer to the front with an ample, yet smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. The difference between a porterhouse and a T-bone steak is negligible. Both are part sirloin, part fillet or double steaks. It’s popular with chefs and many customers. It’s the best of both worlds. You get a bit less fillet on the T-bone, but it’s still a great steak. As the fillet takes longer to cook, it’ll be rarer than the sirloin, which is perfect. Keep it moving in the pan. Serve with a simple salad.
What it tastes like
The strip section tastes like strip, and the tenderloin tastes like, well, tenderloin.
Also sold as
Porterhouse (when tenderloin section is 1 1/2-inches or wider)
Description
Nutrition:
Nutrition Facts
T-Bone Steak
| Amount per 100 grams,1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 154 g) (104 g)100 grams |
| Calories 247 |
| % Daily Value* | |
|---|---|
| Total Fat 16g | 24% |
| Saturated fat 6g | 30% |
| Polyunsaturated fat 0.6g | |
| Monounsaturated fat 7g | |
| Trans fat n/a | |
| Cholesterol 60mg | 20% |
| Sodium 67mg | 2% |
| Potassium 302mg | 8% |
| Total Carbohydrate 0g | 0% |
| Dietary fiber 0g | 0% |
| Sugar 0g | |
| Protein 24g | 48% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 0% | Iron | 18% |
| Vitamin D | 2% | Vitamin B-6 | 20% |
| Vitamin B-12 | 36% | Magnesium | 6% |
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where It’s Cut From: The central section of the Short loin primal of the steer.
Recipe:
The Best Way to Cook It: The easiest way to cook any roast, is reverse-searing. Season your roast over night and leave in the fridge. The next morning, put in the oven at 93°C. Let cook for a couple hours, or until the meat thermometer reads 52°C. Now let rest for 30 min to 1.5 hours. 10 minutes before serving, remove the foil and place back into a preheated oven at the highest possible setting (260°C). Roast until well browned and crisp, around 10 min. Carve and serve immediately.
Brand
Steak Club
Additional information
| Weight | N/A |
|---|---|
| Size | 2kg, 3kg, 4.5kg, 5kg |
