Steak guide
T-Bone
Dva zrezka v enem - strip na eni strani in manjši file na drugi, ločena s T-obliko kostjo. Najboljše iz obeh svetov.
Priporočeno: 3–4 cm
Doneness temperatures
| Doneness | Remove from heat | Final temperature after resting | Sear per side |
|---|---|---|---|
| RareHladen rdeč skozi oba dela. Stran s filejem se peče hitreje od strip strani. | 48°C | 50°C | 105 seconds |
| Medium RareIdealna pečenost za T-bone. Oba dela sta sočna in okusna pri tej temperaturi. | 52°C | 54°C | 135 seconds |
| MediumRožnat center v obeh delih. Kost pomaga enakomernemu prevajanju toplote. | 58°C | 60°C | 180 seconds |
| Medium WellStran s filejem je lahko bolj prepečena od stripa. Spremljajte oba dela. | 62°C | 65°C | 225 seconds |
| Well DonePopolnoma prepečen. Stran s filejem bo bolj suha od strip strani. | 68°C | 71°C | 270 seconds |
Nutrition per 100 g
- Calories
- 216 kcal
- Protein
- 24 g
- Fat
- 13 g
Chef tips
- • Stran s filejem obrnite stran od neposredne vročine - hitreje se speče
- • Kost uporabite kot ročaj pri pečenju robov
- • Hitri termometer je za ta kos nujen
- • Počivajte 8–10 minut - kost zadržuje toploto
- • Metoda obratnega popečenja odlično deluje za T-bone
Cooking methods
On the stove
Potrebna je velika litoželezna ponev. Filet stran držite stran od neposredne toplote.
On induction
Najvišja stopnja. Filet stran posnemite na hladnejši del ponve.
Over an open fire
Neposredna žerjavica za zapečenje. Filet stran usmerite k hladnejšemu delu žara.
Marinades
🌱 Argentinian chimichurri
Spoon over a grilled T-bone. The Argentinian way.
Finishing - rest 30 min
Ingredients
- • 1 large bunch flat-leaf parsley, finely chopped
- • 4 cloves garlic, finely minced
- • 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
- • 60 ml red wine vinegar
- • 120 ml extra-virgin olive oil
- • 1 tsp red pepper flakes
- • 1 tsp coarse salt
Method
- Combine herbs, garlic, oregano, salt and pepper flakes in a bowl.
- Stir in the vinegar. Let sit 5 minutes so the salt dissolves.
- Whisk in the olive oil last.
- Rest at room temperature at least 30 minutes before spooning over the steak.
🧂 Garlic-herb dry brine
The simplest move there is: salt early, sear later.
40 min – overnight
Ingredients
- • 2 tsp Diamond Crystal kosher salt (or 1 tsp Morton)
- • 1 tsp coarsely ground black pepper
- • 1 tsp garlic powder
- • 1 tsp dried rosemary, crushed
Method
- Mix the rub.
- Pat the steak dry, then season generously on all sides - including the bone edge.
- Rest uncovered on a rack in the fridge from 40 min up to overnight.
- This dries the surface - you'll get an exceptional crust.
