T-Bone /Japanese Gyu/

The popularity of T-bones is growing in Japan since they lifted the ban on imported beef on the bone. T-bone is one of the most difficult cuts to cook on a traditional grill because of the shear size and thickness. The meat is almost always over cooked with the outside charred, and the core rare as hell.

I tend to think that meat eaters adore the rare center and the bone, carnivores love to man handle the bone and chomp on it. I cooked it sous vides at 51°C for 50 minutes and then colored in a skillet.

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