Texas-style T-Bone Steak
The American word steak has a broader meaning than our word steak, as less tender cuts of beef also pass as steaks. Including the different way of cutting results in an endless list of meats that you don't always know how to handle quickly. In a row: Blade, Chateaubriand, Chuck, Club, Cube, Filet mignon, Flank, Flap, Flat iron, Hanger, Plate, Popeseye, Porterhouse, Ranch, Rib, Ribeye, Round, Rump, Sirloin, Outside skirt, Prime rib, Strip, T-bone, Tomahawk and Tri-tip. To further complicate matters, the few species that sound familiar to us are often substantially different in America anyway. For example, a nice thick bone-in American ribeye cannot be compared to the Dutch ribeye. A T-Bone, on the other hand, is more or less comparable. It is not a piece of meat you see in the display case at the butcher's every day, but you can buy it fairly easily in the Netherlands these days. Not as big as the ones in Texas, but they don't have to be at all. This is not a piece of meat to serve for large parties, as the steaks are difficult to slice and you can only cook a limited number at a time. In short, a treat you reserve for yourself and select company. Click here to read the post What is a T-bone steak.
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