What is a t-bone steak?

t-bone steak is a thin slice of meat cut out of sirloin, the bottom of the back of the beef cow. Steaks T-Bone get their name from the T-shaped bone that passes through the center of the meat. On one side of the bone there is a small part of the sirloin steak and the other side contains a New York belt. Butchers often create two steaks of these specific beef cuts due to the high price that the steak usually brings. Steak Porterhouse is very similar to the T-BONE steak, but there is one main difference. The Porterhouse Sirloin side must have a diameter of at least 2 inches (about 5 cm), but such a side of the steak does not have such a restriction and is often very small.

When selecting a t-bone steak, you should look for bright red meat and white bone. It is desirable some marbling, which is too greasy in the negotiations need to avoid. If the mass counter does not have the steak of the required thickness, many shops have a butcher in place that will reduce T-Bone steaks to the exact customer specifications. Many steaks lovers consider blackAngus T-Bones for the best type you can buy because of their tender.

Opinions

Opinions differ in terms of the statement and spice of steak T-Bone before preparation. The use of commercially prepared meat definition is acceptable, but not always necessary with high -quality cut of meat. Some people prefer to enjoy their T -s with salt, pepper and garlic and others enjoy the marinade. The third group insists that the flavor of good T-Bone does not need any improvement. In other words, there is no bad way to taste this meat.

Grilling is a traditional method used to prepare the t-bone steak. For a steak, which has about 1 inch (2.5 cm) thick, it should be placed on a hot grill for about 10 minutes on each side. For a steak that is well done or rare, this grilling time may be extended or reduced. The sirloin side will cook faster than the side of the New York belt and should be locatedcloser to the outer edge of the flame. The meat will be reddish and less carried out near the bone.

Immediate reading thermometer is a wise investment in frequent grilling. It takes it out of how well the steak is at any given moment. To measure the internal temperature, the thermometer of immediate reading should be inserted into the strongest part of the meat without hitting the bone. The rare steak should measure 120 to 130 degrees Fahrenheit (48 to 54 degrees Celsius) and the middle steak should be 140 to 150 degrees Fahrenheit (60 to 65 degrees Celsius). For a well -made steak, the thermometer should register at least 170 degrees Fahrenheit (76 degrees Celsius).