The T-bone (a cut from the loin containing the central part of the tenderloin on one side and the end part of the sirloin on the other) is known for its “T” shaped bone and stands out for its versatility, texture, tenderness, and superior quality. It’s extremely juicy and tender, pairing well with various recipes.
Today’s tip is to prepare the cut with side dishes that elevate the dish, such as grilled asparagus with lemon – traditional in European cuisine -, truffle butter, and pecorino cheese, adding intensity to the flavor. Follow the step-by-step!
- 1 Estância 92 T-bone steak
- 1 tablespoon of oil
- Salt to taste
- Ground black pepper to taste
Grilled asparagus with lemon:
- ½ bunch of asparagus
- 1 tablespoon of butter
- 1 tablespoon of Alma Lusa olive oil
- Salt to taste
- Zest of 1 Sicilian lemon
- 50g of pecorino shavings
- 5g of unsalted butter at room temperature
- 1ml of black truffle oil
- Fleur de sel (or sea salt flakes) to taste
In a small bowl, place the room temperature butter, the truffle oil, and season with fleur de sel. Mix well and set aside.
Grilled Asparagus with Lemon:
add the butter and Alma Lusa olive oil.
Next, add the asparagus and grill for 5 minutes or until they are lightly golden.
Place them in a dish and season with salt, then finish with the zest of the Sicilian lemon and the pecorino shavings. Set aside.
In the same frying pan, return it to the heat and add the oil.
Place the Estância 92 T-bone steak, season with salt, ground black pepper to taste, and grill for 5 minutes on each side or until cooked to your desired doneness.
Finish the T-bone with the truffle butter and serve with the grilled asparagus.