Frozen Feeds Uruguay Angus Grass Fed T-bone Steak Antibiotic & Hormone Free 500g

  • ¥126.00 ¥140.00
  • Availability:In Stock
  • Product Code: 11120150031(696134736342)
  • Country: Uruguay



T BONE & PORTERHOUSE
AN IMPRESSIVE STEAK DINNER 
KING CUT T- BONES
ANGUS GRASS FED


This One Kg T-Bone is double the size of our biggest, which means more of everything. More on the strip steak side, firm and crazy with beefy flavour.  More on the filet side, melt-in-your mouth buttery and tender. More to look at. More to grill. More to eat. More to share.


For more information about our product being hormone free please click the following link : http://www.inac.gub.uy/innovaportal/v/4057/19/innova.front/uruguay-cattle-raising-country



Nutrition & Preparation Instructions 
Preparation: Thaw in refrigerator for 48 to 72 hours.
Oven - Sear and Slow Roast: Preheat the oven to 250°F and remove steaks from vacuum packaging. Lightly oil and generously season both sides of steak. Heat 1 Tbsp. olive oil over medium heat in a large saucepan. When oil is hot, add steak to the pan and sear on both sides until well browned (or 2-3 minutes per side on hot grill). Place the steak on an elevated rack in a roasting pan. For a medium rare 48 oz. T-Bone Steak, roast for 1 hour 30 min to 1 hour 45 min. Verify using kitchen thermometer. Allow 10-15 minutes resting time before serving.


Oven - Quick Roast Preheat the oven to 400°F and remove steaks from vacuum packaging. Lightly oil and generously season both sides of steak. Place the steak on an elevated rack in a roasting pan. For a medium rare 48 oz. T- Bone Steak, roast for 55-60 minutes. Verify using kitchen thermometer. Allow 10-15 minutes resting time before serving.
 
Indirect Grilling: Indirect grilling is a technique for grilling larger, thicker foods that might burn if grilled directly. When using this technique, place food next to, instead of directly, over the fire. To grill by Indirect Method using a gas grill with 3 or more burners, turn on the side burners and leave the middle burners off. Adjust the side burners until the thermometer in the lid reads 400 degrees. If using a 2 burner, turn one side on, and the other side off.

Adjust the burner that is on until the thermometer in the lid reads 400 degrees. Remove steak from vacuum packaging. Lightly oil and generously season both sides of steak. Place the 48 oz. T-Bone Steak on the grate over the burner(s) that is off. Keep grill covered and keep temperature at 400 degrees. For a medium rare 48 oz. T-Bone Steak, indirect grill for 1 hr 5 min to 1 hr 10 min. Flip the steak one time, half way through the cooking time. Verify using kitchen thermometer.

Allow to rest 15 minutes after cooking before cutting and serving. To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. Place a drip pan in the center and add water to the drip pan to keep drippings from burning. Remove steak from vacuum packaging. Lightly oil and generously season both sides of steak. Place the cooking grate over the coals and place the 48 oz. T-Bone Steak, on the cooking grate, centred over the drip pan or empty space.

Place the lid on the grill. Adjust your air vents to get the grill to 400 degrees. For a medium rare 48 oz. T-Bone Steak, indirect grill for 1 hour 5 min to 1 hour 10 min. Flip the steak one time, half way through the cooking time. Verify using kitchen thermometer. Allow to rest 15 minutes after cooking before cutting and serving.
 
Smoking: These cuts are perfect for smoking. Simply pan sear and follow smoking instructions specific to your smoker.


NUTRICIONAL INFORMATION


INGREDIENTS:  100% PURE HORMNE FREE BEEF
ORIGIN: 100% FREE RANGE, PROCESSED, PRODUCED AND PACKED IN URUGUAY

Nogogo
Country Uruguay

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