8.131

16 (Tue) May 2017

Pan-Seared T-Bone

2.5

by me

at home

-One Serendra, BGC-

solo

The T-bone is a bone-in sirloin – my favorite cut – with a bit of the tenderloin on the other side (the porterhouse is the same thing only with more tenderloin).

Properly cut to thickness of nearly two inches, weighing in at a perfect 500 grams, it looked promising.

Alas, Australian beef never fails to disappoint in its blandness.

Even worse, the big slab of fat/gristle left on the outside – to appeal to local consumers, who love fat-gristle – which I had left on hoping it would add flavor, added flavor but not in a good way.