Opinion – Barbecue Nation: T-bone requires some preparation techniques; learn to cook on the grill

The t-bone is a cut that takes its name because of its T-shaped bone, with the largest part of meat being the chorizo ​​or sirloin steak and, in the smaller part, the filet mignon.

It can be confused with porterhouse or porterhouse steak, as aesthetically they are very similar cuts.

By the parameters of the North American Association of Refrigerators, the t-bone must be 13 millimeters thick at its widest part. The porterhouse should have 32 millimeters, being heavier, with a larger portion of filet mignon.

In the case of the Fiorentina steak, traditional in the region of Tuscany, in Italy, in addition to the filet mignon and the sirloin, it is necessary to have a portion of rump – in this way, it is only possible to extract two steaks per animal.

Nowadays, you can find the t-bone in meat boutiques and even supermarkets.

Its preparation requires some techniques. For meat that is close to the bone, for example, heat is needed for roasting. But rest assured, it’s nothing too complicated.

Try browning both sides over high heat and finally letting the piece stand on the grill for at least five minutes. The idea is that the heat goes through the bone and roasts this meat that is in contact with it.

After roasting, let it rest for two minutes before slicing. To do this, run the knife close to the bone, following the path to the end.

Do this on both sides, then slice into smaller portions, always against the grain of the meat.

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