Dry-aged T-bone steak

T-Bone steak: a name like thunder

Taste on the bone - a statement on every table.What sounds like a comic book hero with superpowers is actually a steak cut with super flavor. The T-bone steak is a very popular cut from the front of the back of the cow. However, T-bone cuts from other animals are now also available. The name is derived from the T-shape of the bone.

Cutting

This steak cut is a classic of the American BBQ scene and consists of two different muscles: the beef fillet and the roast beef. Last but not least it has a slightly more intense bite and is not as tender, but all the more flavorful. The two muscles to the left and right of the bone differ not only in taste but also in consistency, i.e., tenderness.

Horigin

The T-bone steak is available in two versions, because in addition to the normal T-bone, a so-called porthouse steak. The latter is characterized by a higher fillet portion. By definition, this should be at least 2.5 cm to be called a porterhouse steak. The name says it all, as it literally translates as "port house steak." It was particularly popular with workers in English ports, who, with their great hunger and appetite, needed a large piece of meat on their plates after a hard day's work. Through the ports and the workers, the term spread throughout the world and still stands for a good, large piece of beef today.

Maturation of T-bone steak

In beef, the maturation is very important. Freshly slaughtered meat is tough and difficult to prepare. However, the aging method and aging time have a decisive influence on the tenderness and flavor of the T-bone steak. After aging, the breed, origin, husbandry, and feeding naturally have a major influence on the flavor, as only well-marbled meat can be aged well. Preparing meat on the bone has several advantages. On the one hand, the heat penetrates the meat better, as the bone transports it. On the other hand, the bone releases flavor during preparation, which makes the meat more flavorful.

Preparation

When preparing the steak, make sure it's a certain thickness—at least three centimeters—to preserve the juiciness of the meat. The thinner the steak, the greater the risk that the meat will become dry or even tough during cooking. Therefore, it's always better to prepare one thick steak rather than two thin ones.

The cut is then best heated indirectly to the desired core temperature and then directly seared or grilled on both sides. A light layer of fat can be left on the steak during cooking, as the searing process imparts a pleasant flavor and protects the steak during cooking. However, any hard fat should be removed. After cooking, the meat is removed from the bone and cut into slices, called tranches. A T-bone steak is usually enough for two to three people.

Core temperature

We recommend a core temperature of 54 – 57 degrees, then nothing stands in the way of enjoying the meat. Of course, the decisive factor here is the seasoning. While in the past, steaks were often marinated, today it is mainly seasoned with just salt and pepper. The prerequisite, of course, is that the meat is appropriately aged.

Preparation on the grill

Grill the T-bone directly over the heat and then let it cook in the indirect area until the desired core temperature is reached

Slow cook T-bone steak

Low heat keeps the meat juicier. Heat it to the desired internal temperature at 80-100 degrees Celsius, then sear it thoroughly in a pan.

Preparation in the oven

Let the steak rest at approximately 120 degrees Celsius. Do not allow the core temperature to exceed 60 degrees Celsius, otherwise it will become too dry.

Preparation in the pan

Brown well on all sides in butter and rosemary without seasoning.

What side dishes go well with T-bone steak?

A classic side dish is potato wedges or fried potatoes. However, this should be varied according to personal taste. Especially in summer, a colorful salad or grilled vegetables go just as well with the T-bone as lightly truffled pasta. The T-bone is also ideal for so-called surf & turf dishes, which combine meat and fish. There are no limits to your imagination with this cut.

T-bone steak with bone

The T-bone doesn't have to be thrown away after enjoying the steak. If no one is willing to gnaw on the bone, it can easily be boiled for a meat broth, for example. Resourceful customers even use it, after boiling and bleaching, as a bookcase support or as a doorstop. This is truly "sustainable enjoyment."