T-Bone Steak 

T-Bone Steak, a type of meat derived from the back of the calf, weighs between 450 and 500 grams. The reason why this meat is called T-Bone is the thin bone in the middle that looks like the letter T.

The smaller side of T-Bone Steak is the soft Tenderloin, the bigger side is the strip steak, which is greasy and tastier. This section is considered one of the most important and valuable meats to come out of the calf.

Almost all meat restaurants make T-Bone Steak with great care and recommend this meat to their customers as one of the best on their menu.

It's so easy to make T-Bone Steak at home!

Anyone who knows the right marinating and cooking methods can make a T-Bone Steak at home. If you want the meat to taste better, we recommend using the griddle pan. Soak your T-Bone Steak meats, which you bought from the Kanarya Butcher, in a marinade sauce consisting of olive oil, salt and pepper.

Place the marinated meat in the fridge and let it rest for at least two hours. After removing the rested meat from the refrigerator, let it sit at room temperature for at least 15 minutes. Meanwhile, heat your griddle pan enough to feel the heat as you move your hand closer to the pan.

Then put your meats in the pan. Cook meat's one face for a minute, the other face for a minute, and then sear the meat. Put the meat in the oven preheated to 200 degrees. Bake in the oven for 15 minutes. You can serve your baked meat.

Bon Appetit!