Local T-bone

Available from The Meats Butcher counter at Arkadia Foodstore Portomaso

The local T-bone steak is a prime cut of beef, celebrated for its rich flavour and tender texture. Raised on local Maltese farms, the cattle are often fed a natural diet, contributing to the superior quality of the meat. The T-bone cut includes both the strip loin and tenderloin, separated by a T-shaped bone, offering a delightful combination of flavours and textures. Maltese butchers take pride in their traditional methods, ensuring the meat is properly aged and expertly trimmed. Enjoyed grilled or pan-seared, the local T-bone steak is a highlight of Maltese cuisine, perfect for meat lovers seeking authentic taste.

Recipe: Pan-seared T-bone Steak with Herb Butter

Ingredients:

• 2 local T-bone steaks
• 2 tablespoons olive oil
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter
• 1 tablespoon fresh parsley, chopped
• Lemon wedges, for serving

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. In a small bowl, combine the softened butter, chopped parsley, and a pinch of salt. Mix well and set aside.

2. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.

3. Heat a large cast-iron skillet over high heat until very hot. Add the olive oil and let it heat until shimmering.

4. Place the steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare or adjust the time according to your preferred doneness.

5. Add the smashed garlic, rosemary, and thyme to the skillet.

6. Reduce the heat to medium and add the unsalted butter to the skillet.

7. As the butter melts, use a spoon to baste the steaks with the melted butter and aromatics for about 1-2 minutes.

8. Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute.

9. Top each T-bone steak with a dollop of the prepared herb butter.

10. Serve with lemon wedges on the side for a fresh burst of flavour.

Preparation Methods

Preparing a local T-bone steak involves a few key methods to ensure maximum flavour and tenderness. Start by bringing the steak to room temperature. Season generously with salt and pepper or your preferred rub. For grilling, preheat the grill to high heat, then sear the steak for 4-5 minutes on each side, finishing on indirect heat until desired doneness. For pan-searing, use a hot cast-iron skillet with a bit of oil, searing each side for 3-4 minutes, then finish in a preheated oven at 200°C. Rest the steak for 5-10 minutes before slicing to retain juices. Enjoy with your favourite sides!

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