🇧🇷 Netão Bom Beef
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A recipe for grilling a T-Bone steak, cooking the tenderloin and strip steak together for a dual experience, finished with a rest and searing on the fat cap.
Recipe Video
Ingredients
- 1whole de T-Bone Steak Cut
- Salt
- Pepper opcional
Instructions
Place the T-Bone cut on the grill grate with the strip steak (chorizo/NY strip side) closest to the heat source.
Dica: The cross-hatch technique (diamond pattern) helps keep the strip steak closer to direct heat.
Grill for approximately 3 minutes, then flip the steak to grill the other side of the cut.
After flipping, move the meat to a higher rack on the grill so it can reach the desired doneness without burning.
Dica: Wait for confirmation that the desired doneness has been reached.
If desired, give the fat cap of the cut a final sear before removing it from the heat.
Dica: This adds texture and flavor to the fat cap.
Remove the steak from the grill and let it rest.
Dica: Resting the meat is crucial for redistributing the juices.
Slice the meat carefully and serve to your guests.
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Nutrition Facts
TACO Table - per serving
- Energy0 kcal0%
- Carbohydrates0 g0%
- Protein0 g0%
- Total Fat0 g0%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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