What is the t-bone steak cut of meat? How to cook it?

In the first place, we must anticipate that we are facing a premium cut of meat that until now was very difficult to find in Spain, which we really do not understand. Specifically, we refer to a type of cut of veal that owes its unique name to the “T” shape in which the bone is. This type of cut is very popular in places like the United States or the United Kingdom, as it is mainly used when cooking meat barbecue-style, a very common technique in these countries.

The main characteristic of this premium cut of meat is that it is made transversely to the ribs of the veal. In this way, in each cut, we obtain two different pieces of meat that are separated by that T-shaped bone that we have referred to before and which gives its name to the type of cut. In the same way, it should also be noted that this is one of the tastiest parts of veal, which gives the premium category to fillets with this type of cut. And the thing is that on one side is a part of the sirloin and on the other, we find a portion of entrecote.

Regarding the thickness that the cut of meat should have, there are two aspects. A more purist, very popular in the United States, which states that the thickness should be 24.66 millimeters, exactly equal to the diameter of a quarter dollar coin. On the other hand, in the United Kingdom, it is quite common to find portions up to 30 millimeters thick, as there the thickness varies depending on the ribs of each calf.

How do you cook a portion of t-bone steak?

The most common and recommended way to cook a portion of this select meat is to grill or grill it. Hence, as we have told you before, that it is so popular in countries like the United States, where having a barbecue is a very common social event. Of course, the roast of this meat can be done both in a barbecue or kamado charcoal oven, as in charcoal or electric grill. If none of these options are available, an alternative that offers other results is to grill the meat using a ribbed skillet.

Regarding the cooking time on the grill, it will depend on whether we want to obtain a slice of meat to the point, for which ten minutes will be necessary on each side, or if we want a very little cooked meat, which will only require three minutes per each side. Of course, don’t forget to season each side of the meat with a pinch of salt and pepper before cooking.

It is usually accompanied by roasted potatoes and also with peppers roasted on the same grill. The result is really spectacular and very appreciated by the guests of a barbecue catering since they have the opportunity to enjoy the two best parts of the veal in the same dish: the entrecote and the sirloin.

We are sure that you will love this cut of meat. If you have the opportunity, do not miss it and enjoy this exclusive delicacy as soon as possible.


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