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Preparation of the MAREDO T-bone steak

At 650g the T-bone is the biggest MAREDO steak we do. It contains two steaks in one. Apart from the fillet portion, the usually bigger piece on the other side of the T-shaped bone consists of roast beef.

1 1. Cutting the T-bone slightly on the bone-

Cutting the T-bone slightly on the bone

Cutting the T-bone slightly on the bone

Prior to grilling, the T-bone steak at MAREDO receives a light incision with a knife on the bone on both sides. This ensures an even grilling result and afterwards the meat is easier to remove from the bone.

2 2. Oiling the T-bone on one side-

Oiling the T-bone on one side

Oiling the T-bone on one side

Now the T-bone steak will be brushed on one side with our special rape seed oil.

3 3. Putting the T-bone on the grill-

Putting the T-bone on the grill

Putting the T-bone on the grill

The T-bone steak is now placed on the grill oily side down and must not be re-oiled during the cooking process.

4 4. Salting the T-bone-

Salting the T-bone

Salting the T-bone

The T-bone will only be salted on the side facing upwards. This way the salt can seep deep into the fibres of the T-bone and give it an amazing tang. We avoid pepper altogether because it makes a bitter substance emanate into the meat during grilling. Of course you can find black pepper to taste at your restaurant table.

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