About: T-bone steak

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About: T-bone steak Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Beef T-bone steak is simply recognized by its T-shape bone. It comes from the center section of the short loin, between the porterhouse and club. It is very similar to porterhouse steak except it has a smaller section of the tenderloin and a smaller tail, with a fine-grained shell. The main difference between T-bone and Porterhouse steak is that T-bone steak contains a portion of tenderloin muscle measuring at least half a inch across the center, while Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1¼ inches across the center. It should be cut from 1 to 3 inches thick. T-bone steak can be found generally in groceries stores where it can be bought fresh. T-bone steak is generally cooked by dry-heat methods such as grilling, pan-broiling or broiling at a tem

Attributes	Values
rdfs:label	T-bone steak
rdfs:comment	Beef T-bone steak is simply recognized by its T-shape bone. It comes from the center section of the short loin, between the porterhouse and club. It is very similar to porterhouse steak except it has a smaller section of the tenderloin and a smaller tail, with a fine-grained shell. The main difference between T-bone and Porterhouse steak is that T-bone steak contains a portion of tenderloin muscle measuring at least half a inch across the center, while Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1¼ inches across the center. It should be cut from 1 to 3 inches thick. T-bone steak can be found generally in groceries stores where it can be bought fresh. T-bone steak is generally cooked by dry-heat methods such as grilling, pan-broiling or broiling at a tem
sameAs	dbr:T-bone_steak
dcterms:subject	Beef short loin Beef steak
abstract	Beef T-bone steak is simply recognized by its T-shape bone. It comes from the center section of the short loin, between the porterhouse and club. It is very similar to porterhouse steak except it has a smaller section of the tenderloin and a smaller tail, with a fine-grained shell. The main difference between T-bone and Porterhouse steak is that T-bone steak contains a portion of tenderloin muscle measuring at least half a inch across the center, while Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1¼ inches across the center. It should be cut from 1 to 3 inches thick. T-bone steak can be found generally in groceries stores where it can be bought fresh. T-bone steak is generally cooked by dry-heat methods such as grilling, pan-broiling or broiling at a temperature of about 145°F to 160°F. The preparation time depends on the cooking method and on the temperature but it is generally between ten to twenty minutes; in order to grill T-bone steak it takes about ten to sixteen minutes depending on its thickness. T-bone steak has to be cooked as soon as possible after defrosting.

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