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T-Bone Steak

124,99 zl

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)

The Best Way to Cook It: Grilling, broiling. Because of the irregularly-shaped bone, pan-searing is extremely difficult with a T-bone. As the meat cooks, it tends to shrink down a bit. The bone ends up protruding, preventing the meat from getting good contact with the pan surface, and inhibiting browning. Because of this, you're much better off grilling it.

But even grilling isn't completely straight-forward. Remember how the leaner tenderloin cooks faster than the fattier strip? That problem is compounded by the fact that the tenderloin section of the T-bone or Porterhouse is much smaller than the strip. The result is a tenderloin that ends up overcooking before the strip is even close to done.

But never fear! There's an easy way to fix this problem. When grilling or broiling, just make sure you position the steak such that the tenderloin is further away from the heat source than the strip. Under a broiler, that means that the steak should be oriented so the strip rests closer to the heating element or flame. On a grill, this means building a modified two-level fire (that's all the coals under one half of the grill, leaving the other half empty; on a gas grill, light one or two of the burners, leaving the other one off), then positioning the steak over the fire so that the tenderloin sections are closest to the empty side of the grill.


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