The T- bone steak is made up of both sirloin and fillet steaks, separated by the bone. Leaving the bone in deepens the flavour and keeps the meat succulent and juicy as it cooks. Sirloin and fillet are widely regarded as the best parts of the meat, so a T-bone offers the best of both worlds.
Also known as a Porterhouse.
Each T-bone is on average 500g to 600g.
T BONE STEAK (Porterhouse)
- Remember to remove your beef T bone steaks out of the packaging, pat dry and bring to room temperature.
- Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
- Season the meat just prior to cooking.
- Don't overcrowd the cooking base.
- Massage the steak with a little duck or goose fat forming a thin film over the meat.
- Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
- Cook 5 to 6 minutes each side for medium rare.
- Finish by adding a large knob of butter when frying or on the griddle.
- Leave to rest in a warm place at least 5 minutes before carving.
The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.