T-Bone Black Angus USA
T-Bone Black Angus USA
Het malse van de ossenhaas gecombineerd met het rijke vetrandje van de entrecote; dat is toch the best of two worlds? Als je vlees aan bot grilt, geeft dat bovendien een heerlijk rijke smaak. Ik kluif het allerliefst het bot af en dat kan lekker als je thuis bent!
Bert-Jan Lantinga
What is a T-Bone Steak?
T-Bone steak - the name says it all - is characterized by the T-shaped bone that forms the separate the sirloin steak from the tenderloin. A popular steak for meat lovers; in size, but especially because it contains two very fine - perhaps the finest - pieces of beef. The T-Bone resembles a porterhouse steak, but there is a difference, namely that the Porterhouse usually contains more tenderloin in relation to sirloin steak. So it's a matter of taste!
A T-bone is a hearty steak that you can prepare in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!
T-Bone Low and Slow (Searing & Roasting)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for a nice roast and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it’s evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the cooking fat.
Time: Use the guide below for your own schedule, these times are indicative.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
Rare 52°C, Medium rare 54°C, Medium 57°C, Well done 62°C
Allow for a total cooking time of 45 minutes.
Reversed Sear T-Bone (Cooking & Grilling)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat on all sides until browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Allow for a total cooking time of 1 hour.
T-Bone Sous Vide Preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). Normally, the packaging can go straight into the warm water bath.
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.
Sous Vide Settings for T-Bone
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 752.4 |
| Energie (kcal) | 180 |
| Vet (g) | 10.7 |
| Verzadigd vet (g) | 4.9 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 21 |
| Zout (g) | 0.08 |
T-Bone Black Angus USA
T-bone steak from certified USA Black Angus. As good as it gets...
+ Flavour enhancers
+ 3,99 |
100 gram kruidenboter Cafe de Paris
+ 5,99 |
200 ml Culinaire jus met black garlic
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 39,99 |
2x 125 gram kreeftenstaart Canada
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Het malse van de ossenhaas gecombineerd met het rijke vetrandje van de entrecote; dat is toch the best of two worlds? Als je vlees aan bot grilt, geeft dat bovendien een heerlijk rijke smaak. Ik kluif het allerliefst het bot af en dat kan lekker als je thuis bent!
Bert-Jan Lantinga
T-bone steak from certified USA Black Angus. As good as it gets...
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Het malse van de ossenhaas gecombineerd met het rijke vetrandje van de entrecote; dat is toch the best of two worlds? Als je vlees aan bot grilt, geeft dat bovendien een heerlijk rijke smaak. Ik kluif het allerliefst het bot af en dat kan lekker als je thuis bent!
Bert-Jan Lantinga
What is a T-Bone Steak?
T-Bone steak - the name says it all - is characterized by the T-shaped bone that forms the separate the sirloin steak from the tenderloin. A popular steak for meat lovers; in size, but especially because it contains two very fine - perhaps the finest - pieces of beef. The T-Bone resembles a porterhouse steak, but there is a difference, namely that the Porterhouse usually contains more tenderloin in relation to sirloin steak. So it's a matter of taste!
A T-bone is a hearty steak that you can prepare in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!
T-Bone Low and Slow (Searing & Roasting)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for a nice roast and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it’s evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the cooking fat.
Time: Use the guide below for your own schedule, these times are indicative.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
Rare 52°C, Medium rare 54°C, Medium 57°C, Well done 62°C
Allow for a total cooking time of 45 minutes.
Reversed Sear T-Bone (Cooking & Grilling)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat on all sides until browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Allow for a total cooking time of 1 hour.
T-Bone Sous Vide Preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). Normally, the packaging can go straight into the warm water bath.
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.
Sous Vide Settings for T-Bone
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 752.4 |
| Energie (kcal) | 180 |
| Vet (g) | 10.7 |
| Verzadigd vet (g) | 4.9 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 21 |
| Zout (g) | 0.08 |
