In Argentina it is known as bife con loin. In two different parts like wide steak where they are obtained; rib eye (steak eye) and ribs (ribs). With lower part of narrow steak tenderloin.
RE: Smoked T-bone with lime wood / T-bone ahumado con leña de lima
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Smoked T-bone with lime wood / T-bone ahumado con leña de lima
Here it is called T-bone precisely because of the shape of the bone. I like to prepare it with lime or guava firewood.