T-bone Simmentaler
T-bone Steak Simmentaler
Super beautiful T-Bone steak from the tasty Simmentaler beef, also known as Fleckfieh. A popular T-shaped steak; in terms of size, but especially because it contains two very fine - perhaps the finest - cuts of beef, namely entrecote and tenderloin. Super tasty, especially from a high-quality cattle breed such as Simmentaler.
What is Simmental beef?
As far as we are concerned, the Simmental cattle is the Milka cow incarnate. Yes really. The animal certainly served as a model. However, the spots are not purple, but (light) brown to red and white, but with the well-known white head. The Simmentaler breed is going way back. It originated in the Middle Ages from a cross between a German and a Swiss meat breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. Simmentaler is not a universal name for this breed. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. The meat of Simmental cattle has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows undeniably benefits the meat!
A Porterhouse 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!
Porterhouse 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 2 hours.
Reverse Sear Porterhouse (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 Porterhouse 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 Porterhouse
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 618.64 |
| Energie (kcal) | 148.00 |
| Vet (g) | 6.90 |
| Verzadigd vet (g) | 3.20 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.50 |
| Zout (g) | 0.08 |
T-bone Simmentaler
T-bone from the tasty Simmentaler beef.
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Voedingswaarde
T-bone Steak Simmentaler
Super beautiful T-Bone steak from the tasty Simmentaler beef, also known as Fleckfieh. A popular T-shaped steak; in terms of size, but especially because it contains two very fine - perhaps the finest - cuts of beef, namely entrecote and tenderloin. Super tasty, especially from a high-quality cattle breed such as Simmentaler.
What is Simmental beef?
As far as we are concerned, the Simmental cattle is the Milka cow incarnate. Yes really. The animal certainly served as a model. However, the spots are not purple, but (light) brown to red and white, but with the well-known white head. The Simmentaler breed is going way back. It originated in the Middle Ages from a cross between a German and a Swiss meat breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. Simmentaler is not a universal name for this breed. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. The meat of Simmental cattle has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows undeniably benefits the meat!
A Porterhouse 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!
Porterhouse 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 2 hours.
Reverse Sear Porterhouse (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 Porterhouse 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 Porterhouse
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 618.64 |
| Energie (kcal) | 148.00 |
| Vet (g) | 6.90 |
| Verzadigd vet (g) | 3.20 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.50 |
| Zout (g) | 0.08 |
