Choosing one of the most popular beef cuts – T bone
The T-bone steak is one of the most popular cuts of beef from the cow – cut from the short loin, the T-bone is the meat the surrounds a T shaped bone (hence the name!). Considered the highest quality steak, they are generally quite big and can be served with a multitude of dressings and side dishes to further enhance their lovely flavour.
There are 16 cuts of beef which are:
- Blade – also known as braising steak
- Brisket – used in slow cooking or in corned beef
- Chuck – used in casseroles for stewing
- Fillet – also known as tenderloin and used in Beef Wellington
- Flank – thin and usually minced
- Fore Rib – sold on the bone and great for frying
- Leg – best used in slow cooking
- Neck – tough meat, often minced
- Rump – great flavour and good on barbeques
- Shank – tough, usually sold minced
- Shin – tough, made into minced meat, great for slow cooking
- Silverside – lean meat, great for boiling
- Short Loin (Sirloin) – great for roasting, usually sold on the bone
- Thick Rib – also used as braising steak , great for casseroles
- Thin Rib – tough cut, often minced
- Topside – lean, can be roasted, grilled or fried.
Choosing the best meat will have the biggest effect on whether your dinner is a success or not. When buying T-bone steak, look for colour – a T-bone steak is a bright red colour and it should be reasonably firm to the touch. Obviously check for the ‘Use By’ date and try and eat it within 3 or 4 days after purchase.
A scrumptious T bone steak recipe
A simple yet delicious T-bone steak recipe is to fry the steaks and serve with a Dianne sauce and chips. You will need:
- 2 tsp olive oil
- 4 t-bone steaks
- 30g butter
- 3 shallots, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp Woolworths Select Worcestershire Sauce
- 1 tbsp brandy, optional
- 1/2 cup thickened cream
- 1 tbsp finely chopped parsley
Heat the oil in a large non-stick frying pan over medium heat and season the steaks. Cook steaks for 2 minutes each side for medium or until cooked to your liking. Remove from pan and cover to keep warm.
Melt butter in the same pan. Add shallots and garlic. Cook for 2 minutes or until soft. Stir in sauce and brandy. Simmer for 2 minutes. Add cream and simmer for a further 2 minutes or until slightly thickened. Remove from heat and stir through parsley. Place steaks and chips on serving plates. Pour the sauce over the steak to serve. Alternatively, served with garlic butter, bacon mushroom sauce or salsa verde and onion rings – keep the steak nice and juicy and you’ll want to cook it again and again!
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