Preparation recommendation T-bone / porterhouse steak

Grill plate, plancha or pan

The T-bone/Porterhouse steak is extremely aromatic, offers a perfect combination of tender fillet and juicy roast beef and has a fine marbling that provides an unmistakable taste.

Quick: Fill a large pan with cold water and place the meat in it for about an hour.

Slow: Place in the fridge 1 day before preparation.

Remove the steak from the fridge or water bath, unwrap and pat dry with kitchen paper.

We recommend seasoning the meat with salt only. To do this, salt the T-bone or porterhouse steak well on all sides and allow the salt to "soak in". You should allow 30 to 120 minutes for this process. During this time, place the meat unpacked in the fridge. Room temperature is not necessary before grilling!
Set the grill plate, plancha or pan to approx. 75% of the maximum temperature and allow to preheat well. Apply a teaspoon of frying oil or clarified butter to the frying surface or directly to the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 90 seconds, turn the meat onto another side and apply gentle pressure there too. The steak has more than two sides! Please repeat this process with all cut sides until they are dark brown.

Immediately afterwards, cook the steak at 120 degrees indirect heat in the grill or oven until the desired core temperature is reached. Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No resting phase is required!

We recommend a core temperature of 54 degrees Celsius for this piece.

We wish you bon appétit!