PRICE: R560 PER KG
SIZE: 500G or 800G or 1.2KG PORTION
The T-Bone steak is cut from the short loin of the cow, located in the midriff. It is known as the best of both worlds, as it separates a Fillet and a Sirloin with a T-shaped bone in the middle. The T-Bone is not to be confused with the Porterhouse steak. The latter can be found further to the rear of the short loin; an area known as the Tenderloin of the cow. This area shows a more heavily marbled sirloin, and a thicker piece of fillet (also known as the Tenderloin Fillet).
AGEING: 2 weeks dry-aged and 21 days wet-aged
PREFERRED COOKING TEMPERATURE: Medium rare to medium
COOK: Grill with FB BBQ Sauce
Pair it with a fantastic Red Zinfandel would be the optimal wine for a fatty T-Bone. While Zinfandel is quite rare as a cultivar in South Africa, it typically has notes of plum, dried fruits, cinnamon and raisin on the palate.
