T-bone Black Angus AUS
T-bone Black Angus AUS
The T-bone is a classic among steaks. On one side is the tenderloin, on the other the entrecôte, separated by the characteristic T-shaped bone. That bone adds extra flavor during frying or grilling. The combination of two types of meat in one piece makes the T-bone popular with anyone who likes variety on their plate.
What is a T-bone?
The T-bone is cut from the thin loin of the cow, close to the back. The bone ensures that the temperature is evenly distributed during cooking and that both parts remain tender. The tenderloin has a softer texture, while the entrecôte is slightly firmer. Together, they provide a nice balance between tenderness and bite.
Black Angus AUS
Black Angus cattle live on open grasslands in Australia. They are fed a balanced diet of grass and grain, which gives the meat its full flavor and fine fat distribution. This breed is known worldwide for its consistent quality and recognizable texture. The natural living conditions ensure calmly grown meat with a firm structure.
Want to order T-bone Black Angus AUS online?
Ordering is easy. Place your order before 11 a.m. and you will receive it the same evening (in the Netherlands and Belgium). You choose the delivery time yourself. The meat is flash frozen and vacuum packed, so that the quality is preserved until the moment of preparation.
A T-Bone is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!
T-Bone Low and Slow Cooking (Searing & Finishing in the Oven)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C
Consider a total preparation time of 45 minutes.
Reverse Sear T-Bone (Cooking & Searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)
Consider a total preparation time of 1 hour.
Preparing T-Bone Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for T-Bone
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
T-bone Black Angus AUS
Informeer me wanneer dit product op voorraad is
+ Flavour enhancers
+ Create a Surf & Turf
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
-
Reviews
T-bone Black Angus AUS
The T-bone is a classic among steaks. On one side is the tenderloin, on the other the entrecôte, separated by the characteristic T-shaped bone. That bone adds extra flavor during frying or grilling. The combination of two types of meat in one piece makes the T-bone popular with anyone who likes variety on their plate.
What is a T-bone?
The T-bone is cut from the thin loin of the cow, close to the back. The bone ensures that the temperature is evenly distributed during cooking and that both parts remain tender. The tenderloin has a softer texture, while the entrecôte is slightly firmer. Together, they provide a nice balance between tenderness and bite.
Black Angus AUS
Black Angus cattle live on open grasslands in Australia. They are fed a balanced diet of grass and grain, which gives the meat its full flavor and fine fat distribution. This breed is known worldwide for its consistent quality and recognizable texture. The natural living conditions ensure calmly grown meat with a firm structure.
Want to order T-bone Black Angus AUS online?
Ordering is easy. Place your order before 11 a.m. and you will receive it the same evening (in the Netherlands and Belgium). You choose the delivery time yourself. The meat is flash frozen and vacuum packed, so that the quality is preserved until the moment of preparation.
A T-Bone is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!
T-Bone Low and Slow Cooking (Searing & Finishing in the Oven)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C
Consider a total preparation time of 45 minutes.
Reverse Sear T-Bone (Cooking & Searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)
Consider a total preparation time of 1 hour.
Preparing T-Bone Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for T-Bone
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |