ที-โบนตัด 300,350 กรัม

Australian T-bone Cut 300g e,  / ที-โบนตัด 300,350 กรัม

 Australian T-bone steak is a popular, flavorful cut of beef, named for the T-shaped bone that separates the tenderloin (fillet) on one side from the strip loin (sirloin) on the other. It is a favored choice for grilling and barbecuing in Australia, known for offering the distinct textures and flavors of two different muscles in a single steak, with natural fat marbling, which all adds up to fantastic flavour.

Storage: Keep frozen at -18°C or below
Defrosted (in a refrigerator overnight eat within 24 hours. Defrost thoroughly before use.

How to PAN-FRY Chilled T-Bone Steak  

When determining how to cook a T-Bone steak, using a pan on your stovetop will provide wonderful flavor! Pan-seared T-Bone steak gives your meat a rich golden-brown color and enhanced flavor.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of salt & pepper or Steak Seasoning.

Here are the steps to follow for the perfect medium-rare, pan-seared T-Bone steak:

• Preheat heavy non-stick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
• Place your steaks in the hot skillet (but be careful not to overcrowd). Note: To protect flavor, do not add oil or water and do not cover.
• For the perfect medium-rare T-Bone steak, sear in a skillet for 13–15 minutes for a 1-inch steak, and 15–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• Use a meat thermometer to check the internal temperature of your T-Bone see below thermometer chart
• Rare: 120-125°F (red center)
• Medium-Rare: 130-135°F (pink, red center)
• Medium: 140-145°F (mostly pink)
• Medium-Well: 145-155°F (slight pink)
• Well-Done: 155-165°F (no pink)

       
No allergens present
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