British BBQ Society Forums

Just had a quick look and search through the forums and I dont see anything about T-Bone steak! I have a local farm shop where the butcher regularly does his own cuts of T-Bone, I think he does them to cater for the large American population in our area due to a couple of airbases close by. Well all I can say is they are the best steaks i've ever had! I had a small one first out then last time I went in he had a 800 gram one sitting there so i couldn't refuse especially at a respectable £14 per kg! I havent had a chance to BBQ a T-Bone yet but now I have a chimney starter which is making lighting charcoal 100% easier I think the next one will be done on the grill!
I thought I would add a photo of the 800 gramer on the griddle to wet everyone's appetite

cheers

Try this:

http://www.youtube.com/watch?v=iDERc_SQ-DM
http://www.youtube.com/watch?v=vB16Dbjz8oo

The pit boys did one where they pseudo dry-aged the steaks in the fridge.

https://www.youtube.com/watch?v=rBQ07UqCBPI

Worth a go if your steaks aren't a nice maroon aged colour

aris wrote:The pit boys did one where they pseudo dry-aged the steaks in the fridge.

https://www.youtube.com/watch?v=rBQ07UqCBPI

Worth a go if your steaks aren't a nice maroon aged colour

The steaks from my butchers are nicely aged, nice dark maroon.
Why is T-Bone not readily available over here?

Generally they are too big for the average family purely on size (how many griddle pans do you have, 1 takes up a pan, okay if the BBQ is hot and ready but if not.) if you are looking at a family then for 2 adults and two children you are around the £25-£30 and upwards. They are extremely popular in Steakhouses though, my butcher supplies scores of them a week (steaks not restaurants ) but for general usage he rarely gets asked for them except on the odd special occasion. They were all the rage 10-15 years ago, the Rib-eye is now (apparantly) the steak of choice.

morefirejules08 wrote:

aris wrote:The steaks from my butchers are nicely aged, nice dark maroon.
Why is T-Bone not readily available over here?

If you go to any decent butcher he'll cut one for you - don't worry, the Americans haven't bred their cows with extra bits that ours don't have.

I'm going to be blunt - I think the reason you don't often see t-bone in the UK is that it's an early version of a 'man v food' thing. It's just enormous. Look at the OP - 800g is the best part of 2lb. I fed 4 adults and 2 kids with a 1250g rib of beef yesterday and there were left overs!

Unless you cut a t-bone very thin (difficult to do and makes it even more difficult to cook properly), it's far too much for any reasonable person to eat.

You can, of course, cut them up. But then it's not so much a big steak as it is a small joint, which doesn't fit with how most of us in the UK view our meat. We seem to be comfortable with a joint of beef to share, or a steak to have on our own, but a steak to share? That's just a bit...well, a bit different.

Steve W

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

Rump for some reason has always been the English favorite I say English as I have no experience of meat shopping in Wales or Scotland, nor N.I for that matter. Rib-eye wasn't heard of as a steak when I left the butchery trade 35 or so years ago. I can remember it featuring heavily with TV chefs, 10-15 years ago at most (maybe slightly longer). I have to agree Rib-eye has all the taste & texture you'd want with a (hopefully) succulent tasting fat marbeling throughout. For this reason I prefer it Rare- Med/Rare whereas Sirloin, Porterhouse or the occasional T bone I prefer Black and Blue.

Pecker wrote:

morefirejules08 wrote:

aris wrote:The steaks from my butchers are nicely aged, nice dark maroon.
Why is T-Bone not readily available over here?

If you go to any decent butcher he'll cut one for you - don't worry, the Americans haven't bred their cows with extra bits that ours don't have.

I'm going to be blunt - I think the reason you don't often see t-bone in the UK is that it's an early version of a 'man v food' thing. It's just enormous. Look at the OP - 800g is the best part of 2lb. I fed 4 adults and 2 kids with a 1250g rib of beef yesterday and there were left overs!

Unless you cut a t-bone very thin (difficult to do and makes it even more difficult to cook properly), it's far too much for any reasonable person to eat.

You can, of course, cut them up. But then it's not so much a big steak as it is a small joint, which doesn't fit with how most of us in the UK view our meat. We seem to be comfortable with a joint of beef to share, or a steak to have on our own, but a steak to share? That's just a bit...well, a bit different.

Steve W

I had guessed that American cows didn't have extra parts lol! I thought the lack of interest went back to the days of BSE and the ban of beef on the bone.
I have to admit the 800 gram steak was and extravagance and he usually has smaller cuts out.
Im the only member of my family that really eats steak ,SWMBO isn't into steak and my kids are to young to appreciate it so im not looking to share!!

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.