The T-bone steak is the highest quality piece of meat.
Although many studies at the end of the 20th century pointed out that meat was one of the causes of certain diseases, these claims were disputed. There is a risk from consuming bad meat products, while quality meat plays an important role in the development and normal functioning of the organism.
Among the many types and cuts, the most appreciated is, of course, the T-bone steak. Unverified historical data show that the meat was first served by Martin Morrison in 1814 at the “Porter House” in Manhattan, while according to other sources, Zachariah B. Porter, the owner of the hotel on Porter Square in Cambridge, is responsible for its discovery.
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T-bone steak is royal meat
The T-bone steak is named after its distinctive appearance. That is, by a T-shaped bone located in the middle of the piece. That is the border between steak on one side and rump steak on the other. T-bone steak is obtained from beef, which, as a rule, is cut 3.2 cm parallel to the T bone and lengthwise.
Due to the perfect combination of meat, this piece comes with medium fat and marbled. Since it ripens and is prepared from the bone, it has not only a juicy, bigger and recognizable sweet taste.
The T-bone steak is a premium meat, and the fact that only 6 pieces are obtained from one whole young cow speaks for itself, and it is not surprising that it reaches a price of up to $ 250.
The T-bone steak is a real challenge even for experienced chefs
Each steak is special, but the T-bone steak stands out for its structure, which also determines the method of preparation.
As it is very sensitive, it requires special skill and attention. Because, even the smallest mistake, diminishes the taste. It is most often found as a barbecue meat, a medium variant. This means that the middle is pink, juicy, and the crust is darker gray-brown.
T-bone steak has a characteristic aroma, so you should not overdo it with spices. It is enough to rub salt and pepper into the selected piece 45 minutes before baking. That way, the spices will have enough time to penetrate the texture of the meat and further soften it.
After that, the meat is ready to grill. Experts advise that you put the steak on the hottest part of the grill first. To achieve an equally beautiful, caramelized exterior, turn the meat on all sides every 30 seconds. When it takes on a dark shade, you can transfer it to a slightly heated part of the grill.
The secret to properly preparing a T-bone steak lies in using a thermometer. Because temperature plays an important role in determining from bloody to toasted meat. For an ideal medium steak, you have to let it bake until the temperature in the middle reaches 65 degrees Celsius.
If you prefer a bloody steak, then remove the T-bone steak from the heat when the thermometer shows 55 degrees Celsius.
Do not cut the meat immediately after removing it from the grill. Because all the delicious juices will leak out. Already let it “rest” for 10 minutes to stabilize, and you get the most delicious juicy meat that melts in your mouth.
The T-bone steak goes great with wine
T-bone steak is a real meat delicacy. Without it, we cannot imagine weddings and other celebrations in the ceremonial hall, and for such occasions, quality meat is accompanied by quality wine.
Chefs recommend the unmistakable classic T-bone steak and stronger, red wine. Such as Cabernet Sauvignon, Malbec, Merlot and Pinot Noir.
To increase your safety and be a real barbecue, take a look at our barbecue gloves that are resistant to high temperatures and cuts. You can see more information here.
