Recipe: how to make an incredible T-bone steak
For many people, the T-bone steak is the ultimate cut of meat for grilling. In his new cookbook ‘The Complete BBQ Book‘, Julius Jaspers gives the best tips and tricks for preparing this delicious cut of meat on the BBQ.
The T-bone steak is a combination of the short loin (entrecôte) and the tenderloin (tournedos), with a T-shaped bone in between. You’ll understand that this is quite difficult to cut and therefore always has to be sawn. Sawing a fresh piece of meat is also tricky, so the meat is usually partially or even completely frozen to make it easier to saw. Just so you know. There’s another thing about the T-bone, and that’s the ratio of loin to tenderloin. So which part of the cut do you want your T-bone from: more loin or more tenderloin? A porterhouse traditionally has more tenderloin than loin and is therefore more expensive.
How to make the T-bone steak
- Take the steaks out of the refrigerator an hour in advance and brush them lightly with oil just before grilling.
- Make sure the BBQ is at 200 °C before you start grilling.
- Sear the steaks on both sides, turn them with tongs and rotate them by quarter turns to create a beautiful grill diamond pattern (rotating them more than three times will ruin the pattern).
- Continue cooking the steaks on a cooler part of the barbecue until they reach the desired doneness.
- Sprinkle with sea salt and coarsely ground pepper just before serving.
Tip: a rare T-bone steak has a core temperature of 48 °C, medium-rare 51 °C and medium 56 °C.
Title: The Complete BBQ Book
Author: Julius Jaspers
Price: €25,-
Publisher: Carrera Culinair
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