Black Forest Prime Beef T-Bone Steak
The T-bone steak , the pinnacle of steaks. Rump steak joined at the T-bone with fillet steak, a real eye-catcher at any barbecue. The fillet is known for its tenderness, while the rump steak is juicy and flavorful—a perfect combination. To offer you the perfect quality, we created our Black Forest Prime Steaks brand. Only the finest cuts of meat that meet our prime quality criteria are used. These are dry-aged in a salt chamber for at least six weeks, which gives the fillet a slightly nutty flavor and a particularly tender texture.
Through our own breeding and slaughtering, we influence the species-appropriate animal husbandry and thus the quality of the meat .
Through our own breeding and slaughtering, we influence the species-appropriate animal husbandry and thus the quality of the meat .
T-bone steak – the cut
The T-bone steak is made from fillet sawn from the flat sirloin, with the bone. The T-shape of the bone gives it its name. In America, a distinction is made between T-bone steaks and porterhouse steaks , with the porterhouse steak having a larger fillet portion. For logistical reasons, we do not differentiate, but we guarantee at least 2.5 cm of fillet on every T-bone steak . Also very popular is the Italian Bistecca alla fiorentina , a thick porterhouse steak from Chianina beef, which is cooked on the grill.
Black Forest Prime Beef – our premium steaks
To meet the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Only select top-quality cuts are aged under this range. We use exclusively the meat of so-called heifers, female animals that have not calved. This meat is richer in fat and has finer fibers than that of young bulls. The heifers, a cross between Hinterwälder and Angus cattle, are fed exclusively on meadow fodder and grain. After slaughter, the Black Forest Prime Beef is "dry-aged" for up to eight weeks in our salt-stone chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy T-bone steaks from us, the meat comes exclusively from our own livestock or that of our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on our own farm feed, because our motto is: If the animals are well, so are the people. Our short transport routes of no more than 50 km and stress-free slaughtering on our premises are important components of the quality of our steaks.
Preparation of T-bone steak
How to prepare a T-bone steak on the grill – in 6 steps
Important: The grill should have a lid, regardless of whether it is powered by charcoal, gas or electricity.
- Prepare 2 zones on the grill:
1st zone: As high heat as possible; 2nd zone: Only indirect heat from zone 1 - Place the steak in the hot zone for 2-3 minutes and grill it on all sides to develop roasted aromas.
- Place in the indirect zone and regulate the heat.
- Insert core temperature sensor.
- When the core temperature is at your desired level, remove and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to cook a T-bone steak in a pan – in 5 steps
The technique is similar to grilling, but a heavy pan is used.
- Preheat pan over high heat for 2-4 minutes, preheat oven to 120°C.
- Salt the steak and fry it with 1 tablespoon of oil.
- Continue cooking in the oven and insert the core temperature probe.
- When the core temperature is at your desired level, remove and let it rest.
- Carve across the grain and serve on warmed plates.
Measuring the core temperature of a T-bone steak
For precise cooking, we recommend using a digital probe thermometer. Measure the core temperature by inserting the probe into the center of the meat.
Tip: Hold the penetration depth with your finger at the location of the measuring probe.
Tip: Hold the penetration depth with your finger at the location of the measuring probe.
T-bone steak core temperature
The optimal core temperature depends on personal taste. Here's our recommendation for T-bone steaks:
* Our recommendation: 52 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Seared outside, raw inside | 42 °C |
| Rare / Bloody | Reddish core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Well dyed, light red tone | 56-60 °C |
| Well Done / Through | Fully cooked | 60-64 °C |
Aus eigenem & Partner ViehbestandPrime Beef T-Bone Steak
Prime Beef T-Bone Steak
Filet & Rumpsteak am T-Knochen – zartes Filet, saftiges Roastbeef, Dry-Aged Premium-CutRegular price
47,99 €
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47,99 €
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Unit price
59,99 €
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kg
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Black Forest Prime Beef T-Bone Steak
The T-bone steak , the pinnacle of steaks. Rump steak joined at the T-bone with fillet steak, a real eye-catcher at any barbecue. The fillet is known for its tenderness, while the rump steak is juicy and flavorful—a perfect combination. To offer you the perfect quality, we created our Black Forest Prime Steaks brand. Only the finest cuts of meat that meet our prime quality criteria are used. These are dry-aged in a salt chamber for at least six weeks, which gives the fillet a slightly nutty flavor and a particularly tender texture.
Through our own breeding and slaughtering, we influence the species-appropriate animal husbandry and thus the quality of the meat .
Through our own breeding and slaughtering, we influence the species-appropriate animal husbandry and thus the quality of the meat .
T-bone steak – the cut
The T-bone steak is made from fillet sawn from the flat sirloin, with the bone. The T-shape of the bone gives it its name. In America, a distinction is made between T-bone steaks and porterhouse steaks , with the porterhouse steak having a larger fillet portion. For logistical reasons, we do not differentiate, but we guarantee at least 2.5 cm of fillet on every T-bone steak . Also very popular is the Italian Bistecca alla fiorentina , a thick porterhouse steak from Chianina beef, which is cooked on the grill.
Black Forest Prime Beef – our premium steaks
To meet the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Only select top-quality cuts are aged under this range. We use exclusively the meat of so-called heifers, female animals that have not calved. This meat is richer in fat and has finer fibers than that of young bulls. The heifers, a cross between Hinterwälder and Angus cattle, are fed exclusively on meadow fodder and grain. After slaughter, the Black Forest Prime Beef is "dry-aged" for up to eight weeks in our salt-stone chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our cattle
When you buy T-bone steaks from us, the meat comes exclusively from our own livestock or that of our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on our own farm feed, because our motto is: If the animals are well, so are the people. Our short transport routes of no more than 50 km and stress-free slaughtering on our premises are important components of the quality of our steaks.
Preparation of T-bone steak
How to prepare a T-bone steak on the grill – in 6 steps
Important: The grill should have a lid, regardless of whether it is powered by charcoal, gas or electricity.
- Prepare 2 zones on the grill:
1st zone: As high heat as possible; 2nd zone: Only indirect heat from zone 1 - Place the steak in the hot zone for 2-3 minutes and grill it on all sides to develop roasted aromas.
- Place in the indirect zone and regulate the heat.
- Insert core temperature sensor.
- When the core temperature is at your desired level, remove and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to cook a T-bone steak in a pan – in 5 steps
The technique is similar to grilling, but a heavy pan is used.
- Preheat pan over high heat for 2-4 minutes, preheat oven to 120°C.
- Salt the steak and fry it with 1 tablespoon of oil.
- Continue cooking in the oven and insert the core temperature probe.
- When the core temperature is at your desired level, remove and let it rest.
- Carve across the grain and serve on warmed plates.
Measuring the core temperature of a T-bone steak
For precise cooking, we recommend using a digital probe thermometer. Measure the core temperature by inserting the probe into the center of the meat.
Tip: Hold the penetration depth with your finger at the location of the measuring probe.
Tip: Hold the penetration depth with your finger at the location of the measuring probe.
T-bone steak core temperature
The optimal core temperature depends on personal taste. Here's our recommendation for T-bone steaks:
* Our recommendation: 52 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Seared outside, raw inside | 42 °C |
| Rare / Bloody | Reddish core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Well dyed, light red tone | 56-60 °C |
| Well Done / Through | Fully cooked | 60-64 °C |
