Tibon steak literally translates as "T-bone". This is all due to the bizarre shape of the tenderloin, in the middle of which there is a T-shaped bone. And this plays into the hands of the cook, because the bone does not allow the juices from the tenderloin to come out during frying and the meat turns out to be soft, tender, juicy. This steak goes well with any side dish, but I advise you to try it with fresh vegetables. Enjoy your meal!
Purpose: For lunch / For dinner
Main ingredient: Meat
Dish: Hot dishes / Steak
Cuisine geography: American
- Steak - 900 Grams
- Vegetable oil - 2 tbsp. spoons
- Ground black pepper - 1 tbsp. the spoon
- Sea salt - 1/2 Art. spoons
How to cook Tibon Steak
Rub the steak on both sides with oil, salt and pepper. Leave the meat to marinate at room temperature for about half an hour.
Place a dry skillet over the fire for 5 minutes.
Send the steak to a well-heated skillet and fry it on one side for 7 minutes, then turn it over to the other side and fry for another 4 minutes.
Wrap the well-done steak in foil and let it sit there for 5 minutes. Enjoy your meal!