The T-bone steak is a crosscut from the front of the short loin and contains a strip of top loin (New York strip) and a smaller chunk of tenderloin (filet mignon). Considered one of the highest quality steaks. || Another benefit of steak in the Argentinian diet is the way it is produced. Unlike in many other countries, the beef in Argentina is grass-fed & grain fed. This means that the cows are allowed to roam freely and eat a natural diet of grass, which results in meat that is leaner and more nutritious. Grass-fed beef is also higher in antioxidants and more sustainable, which can help to reduce inflammation in the body and protect against disease.| A hearty cut that combines the tenderloin and striploin, separated by a T-shaped bone. Known for its rich flavor and tenderness, this cut is perfect for grilling.
Flavor Profile: Tender and flavorful with a balance of lean and marbled meat. The bone adds extra flavor during cooking.
Uses: Best for grilling or pan-searing. Ideal for steak lovers who appreciate a combination of textures.
Ingredients: Beef T-bone steak, which includes both tenderloin and striploin. Commonly seasoned with salt, pepper, and optional garlic or herb rubs.
Cooking Tips: Best grilled or pan-seared. Use a meat thermometer to achieve the perfect level of doneness.
Grilled T-Bone with Chimichurri, Porterhouse Steak with Garlic Butter, T-Bone Steakhouse-Style.
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