The T-bone steak is the little brother of the porterhouse steak. Fantastic in the marbling and with the certain interplay of roast beef and fillet, the cut is an absolute taste explosion. The steak is cut from the back. The roast beef and the fillet are separated by a bone. This not only gives the steak its name due the typical t-shape, it ensures a particularly juicy experience when preparing. The meat of the Emsrind comes from selected German cattle of the highest quality.
To give the taste the absolute kick, the meat is ripened 21 days with the dry aging process. A true steak classic – tall, beautiful marbled and with a large bone – it’s perfect for connoisseurs and steak fans. The T-bone steak can be prepared in a variety of ways. Whether on the open fire, on the grill or in the pan, the piece of meat shows off the taste and is an absolute delight.