T-Bone Steak
A Truly Iconic Sharing Steak
The T-bone steak comprises both the fillet and sirloin, the bone separating the two in the shape of a T. A truly iconic cut, it is the perfect sharing steak, offering both tender fillet and fat-lined sirloin in one impressive piece. A really excellent choice for those moments when one wants to indulge, ever so slightly.
Closely related to the porterhouse, the T-bone includes both fillet and sirloin, with the porterhouse carrying the larger fillet of the two.
Probably most famous in its guise as bistecca alla Fiorentina, this is a cut where hot coals and the quality of the meat are all that matter. Generous amounts of coarse sea salt and the lick of flames jumping from the barbecue combine to bring out the very best in it. Brush the steak as it cooks with a couple of sprigs of fresh rosemary for an authentic flourish. Aim for a good amount of char, then reach for the salsa verde and a glass of Chianti.
Fear not, though, if the weather is not favourable, or you simply do not own a barbecue. Searing in a hot pan and then basting with foaming brown butter will also deliver terrific results. A classic of the French bistro, sauce bordelaise is another excellent option, slick and rich with the addition of chunks of bone marrow.
A proper T-bone is an indulgent sharing steak, perfect for two.
A Truly Iconic Sharing Steak
The T-bone steak comprises both the fillet and sirloin, the bone separating the two in the shape of a T. A truly iconic cut, it is the perfect sharing steak, offering both tender fillet and fat-lined sirloin in one impressive piece. A really excellent choice for those moments when one wants to indulge, ever so slightly.
Closely related to the porterhouse, the T-bone includes both fillet and sirloin, with the porterhouse carrying the larger fillet of the two.
Probably most famous in its guise as bistecca alla Fiorentina, this is a cut where hot coals and the quality of the meat are all that matter. Generous amounts of coarse sea salt and the lick of flames jumping from the barbecue combine to bring out the very best in it. Brush the steak as it cooks with a couple of sprigs of fresh rosemary for an authentic flourish. Aim for a good amount of char, then reach for the salsa verde and a glass of Chianti.
Fear not, though, if the weather is not favourable, or you simply do not own a barbecue. Searing in a hot pan and then basting with foaming brown butter will also deliver terrific results. A classic of the French bistro, sauce bordelaise is another excellent option, slick and rich with the addition of chunks of bone marrow.
A proper T-bone is an indulgent sharing steak, perfect for two.
Description
A Truly Iconic Sharing Steak
The T-bone steak comprises both the fillet and sirloin, the bone separating the two in the shape of a T. A truly iconic cut, it is the perfect sharing steak, offering both tender fillet and fat-lined sirloin in one impressive piece. A really excellent choice for those moments when one wants to indulge, ever so slightly.
Closely related to the porterhouse, the T-bone includes both fillet and sirloin, with the porterhouse carrying the larger fillet of the two.
Probably most famous in its guise as bistecca alla Fiorentina, this is a cut where hot coals and the quality of the meat are all that matter. Generous amounts of coarse sea salt and the lick of flames jumping from the barbecue combine to bring out the very best in it. Brush the steak as it cooks with a couple of sprigs of fresh rosemary for an authentic flourish. Aim for a good amount of char, then reach for the salsa verde and a glass of Chianti.
Fear not, though, if the weather is not favourable, or you simply do not own a barbecue. Searing in a hot pan and then basting with foaming brown butter will also deliver terrific results. A classic of the French bistro, sauce bordelaise is another excellent option, slick and rich with the addition of chunks of bone marrow.
A proper T-bone is an indulgent sharing steak, perfect for two.
