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Since when did the T-Bone steak become an L-bone steak? What comes next? The I-bone?
When processing the bone-in short loin which yields porterhouse steaks and T-bone steaks, you will have a small part which usually features striploin and tenderloin come to an end with almost no tenderloin. This part we cut as usual but call it L-bone steak because it only features sirloin but almost or no tenderloin.
The sizes are around 450g, sometimes bigger sometimes slightly smaller.
If you want the full course of striploin and tenderloin you should go for the porterhouse steak. If you want more striploin and also some decent tenderloin you should opt for the T-bone steak. If all you want is sirloin and still some bone on the meat, then go for the L-bone steak.
L-bone steak is best simply seasoned with our steak spice, then quickly pan-fried, grilled or roasted.
We recommend you to cook this baby in a frying pan.
1. Let the raw steak breath. Give it a few minutes in peace and quiet at room temperature.
2. Sprinkle salt and pepper on both sides of the steak.
3. Heat oil (preferably olive or canola, you can also use butter) in the pan.
4. Gently fry one side of the steak for 1 minute at high temperature.
5. Turn the steak over to fry the other side.
6. Flip the steak again and continue frying.
7. Cooking time depends on the doneness you prefer, we would recommend medium rare!
8. Cut steak diagonally into thin slices for extra tenderness.
9. Serve as is or with your favorite side dish
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪