T-Bone steak

[aris]

I agree, T-bones are the best - and my kids think so too

Short of that, I think 2nd place is a good rib steak on the bone - i.e. a rib roast, and cut nice 1 to 1.5 inch steaks between the ribs. They are fab on the BBQ!

Now i'm getting hungry......

[Pecker]

Rib of Beef and the rib eye shot up in price a couple of years ago when the supply from Argentina dried up due to mad cow. prices are steadily falling again but will always be a premium product, pay for the best etc. I always keep a few T Bones in the freezer, my butcher cuts them 1" thick minimum for me.

Ribeye will always be the best steak, cant get my head around those that claim rump is better

The rib I bought at the weekend (c.1250g) cost £9.90, which I thought was pretty good value - about £8 a kilo, I think.

I don't know why, but my local farm shop just seems to be quite cheap. I wouldn't buy beef every week, but it's reasonable enough for once a month, or so.

I agree about rump. A really good, very well-hung piece of rump can be just about tender enough, but they're rare (no pun intended) and usually expensive if they've hung it for that long.

Steve W

[Pecker]

I've always been a fan of T-bones. I cook big ones probably about 3 or 4 times a year. Big = circa 2" thick, I just order it that way from the butcher. An individual Tbone is then shared between 2 or 3 people. Once cooked and rested I cut the individual steaks off the bone, cut them into inch thick strips then reassemble onto a serving plate.

I've seen this done, and it looks very impressive, for sure.

Steve W

[keith157]

I've always been a fan of T-bones. I cook big ones probably about 3 or 4 times a year. Big = circa 2" thick, I just order it that way from the butcher. An individual Tbone is then shared between 2 or 3 people. Once cooked and rested I cut the individual steaks off the bone, cut them into inch thick strips then reassemble onto a serving plate.

Then pick what's left on the bone as chef's perks, and if you are really careful there will be some left on the bone

[Tiny]

Sorry to be a tad controversial but I think the T bone is a lousy steak. In my experience it is usually a hunk of low grade old milker when served in a resteraunt and the fillet is always overcooked. I see it as a 70s throwback and it has no place in the modern era.

Give me a rib eye, sirloin, rump or a fillet all lovely cooked rare, I dont need a 4lb hunk of old chewy ta..........

Cheers
Tiny

[Toby]

but a t bone is part sirloin and part fillet, the only way it could be lousy is if the chef screws it up. get through the sirloin (not my favorite) then the fillet and of course the prize picking up the bone an gnawing on it

[keith157]

Good meat.........................cooked simply and well and a bone to knaw on....................................sheer delight

[Pecker]

but a t bone is part sirloin and part fillet, the only way it could be lousy is if the chef screws it up. get through the sirloin (not my favorite) then the fillet and of course the prize picking up the bone an gnawing on it

But I that's the problem. The best way to cook a fillet is rare/blue. If you cook a sirloin as little as that and it'll be tough and undercooked - particularly if it's not a good piece of meat. Cook the sirloin properly and the fillet will be overcooked.

For me it's like bacon and eggs. I'd always cook my bacon longer than my eggs, with my bacon a bit crispy and my eggs runny. T-bone is like just forcing you to cook both for the same time as the same heat.

But I'm sure there are people who like their eggs well done and their bacon not crispy, as I'm sure there are people who like their sirloins a little underdone and their fillet a little less rare than most. Fair play to 'em.

Steve W

[RobinC]

But I that's the problem. The best way to cook a fillet is rare/blue. If you cook a sirloin as little as that and it'll be tough and undercooked - particularly if it's not a good piece of meat. Cook the sirloin properly and the fillet will be overcooked.

Yes they cook at slightly different speeds but I can't say I've ever seen the difference as being that great. Also I've never had a sirloin steak get less tough cause it is cooked longer, I would say the opposite is true

[aris]

I'm sure you can get good and bad T-bones just like anything else. A good T-bone is hard to beat.