16 (Tue) May 2017
-One Serendra, BGC-
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.