T-Bone steak
The T-bone steak is a special piece of beef. It is a T-shaped bone of the spine, hence the name, and it contains two types of steak. On one side is the tenderloin on the other hand, the striploin. Two beautiful pieces of beef. If a t-bone steak is cut, the tenderloin steak cannot be sold separately.
You get two different steaks, tenderloin and sirloin steak. The perception of taste in the steak and the tenderness of the tenderloin is great.
In preparation (grilling is best) the best is to only turn once, when some moisture droplets appears on the top of steak. The best doneness is medium-rare to medium, about 55 degrees temperature. The beef should not be welldone.
Serve with a little pepper and salt, not too much because the taste is in the T-bone itself.
The most beautiful T-bone steaks have a nice dark color with a rich marbling. They are known in Italy as a Bistecca Fiorentina. Big T-bone steaks to 700 or 800 grams. The preparation is simple, keep the T-bone as pure as possible. Use a little olive oil and grill T-bone rare or medium rare. A little salt and pepper from the mill before, and a little later, That's enough for a great T-bone Italian style.
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