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- Direct heat grilling or broiling is best for the T-bone. You can pan cook it if the cut is less than 1 ¼” thick
- Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy
- Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.
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I prepared your beef tenderloin roasts for Christmas and my guest and family could not get over the tenderness and rich flavor of the roasts. -- Al
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Edward Scavuzzo, President