AtlasMas

The T-bone steak (bistecca alla fiorentina) is a legendary bone-in cut of meat that combines two flavourful parts – the tinder strip and delicate tenderloin. The steaks are most commonly cut with a saw through the vertebra, resulting in a T-shaped bone, hence the name T-bone. Together with the rib-eye steak, the T-bone is among the best-known steak meats in the world. A T-bone steak that is at least 32 mm in height and cut at the transition between the strip loin and the rump is called a Porterhouse steak. It is cooked exclusively in a pan or, even better, on a grill. It is necessary to pay attention to the tenderloin, which should be exposed to lower heat when grilling, as it cooks faster than the strip loin.