T-Bone

BEEF CUTS

Discovering T-Bone Steak

T-bone steak is the most appreciated meat by American barbecue lovers. This is one of the most famous and popular cuts of meat. Specifically, the T-bone steak is a cut of meat from the sirloin and includes the characteristic T-shaped bone that separates the tenderloin from the sirloin, hence the name T-Bone in English.

A famous Italian saying goes "under four fingers is carpaccio," this is because the important thing is that the steak must be about 2 inches high to be called Fiorentina in Italy, all others are considered T-Bone. There is often confusion between T-Bone and Porterhouse, the difference between the two cuts being the size of the tenderloin, which will be smaller than the striploin in the T-Bone and as large as the striploin in the Porterhouse steak.

Aging is what makes the difference in a good T-Bone steak, it is a process of maturing the meat to bring out its marbling, flavors and make it softer.

How to cook T-Bone Steak

When you don't know how to cook T-bone steak, it is always good to remember that this cut of meat is particularly good for quick grilling or barbecuing, either pure or with seasonal seasonings such as rosemary and sage.

The use of a nonstick skillet or hot steak pan is an excellent alternative to the barbecue. In any case, you will only need to cook the T-bone steak for about 6 minutes per side and then finish cooking according to your preference. For rare cooking, the meat will need to be between 45/50°C.

For barbecue and indirect cooking lovers, we suggest grilling the steak until it has reached 46°C in the center. After that, you can proceed with a quick direct cooking after brushing the meat with butter, so also to create the typical grill marks on the meat, until the desired cooking temperature is reached. At this stage, you can proceed by placing the T-bone steak standing upright on the T-shaped bone so that the heat penetrates more easily.

Once the T-bone is finished cooking, it is always a good idea to let the meat rest for about ten minutes wrapped in foil to allow the internal juices to thicken. Salt flakes are the best seasoning for the meat, along with some high-quality extra virgin olive oil and very fragrant wild pepper.

Italian Fassona T-Bone

Piedmontese Fassona beef T-Bone steak, also known as Fiorentina, is characterized by the T-shaped bone that allows the fat of the Female Fassona Piemontese to release flavors and aromas that are difficult to find in other breeds of cattle. Italian meat of 100% female Fassona breed at least 36 months old. The meat of the females has a natural marbling of fat that makes it tender and tasty, with a rich and rounded aroma, never irony, with a perfect balance between sweetness and savoriness, as well as hints of hazelnuts and hay.

The history of the Piedmontese breed dates back to the Paleolithic period, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy; excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and eventually generated hypertrophy of the rump and leg muscles.