The Best Steaks in Lower Silesia

In a loose translation, "eye of the ribeye". It is very juicy due to the higher amount of fat contained in the meat, which during frying or grilling gives additional aroma and tenderness.

It is a steak consisting of tenderloin and sirloin separated by a fragment of the backbone bone. While various other cuts of beef may be more or less aged, seasoning is essential for the T-bone. The point is that the grilling time for unseasoned sirloin is significantly longer than for the tenderloin.
However, if the sirloin part is properly tenderized, both types of meat will be ready at roughly the same time. The bone and sirloin make the delicate tenderloin gain character. That's why the T-bone is a very tasty steak in all of its versions. In a classic T-bone, the tenderloin should be smaller than a silver two-dollar coin (less than 32 mm).

This is a richer version of the T-Bone steak, containing a larger piece of tenderloin.

It is a piece of roast beef. This steak is slightly tougher than tenderloin steak but has more flavor. It is also less fatty than ribeye and therefore more desirable for those who prefer leaner meat.

It is the same piece of ribeye steak, but it is quite a challenge in terms of size as it weighs over 1 kg. Its name comes from its shape – it has a long bone and looks like a Native American tomahawk. It is the most impressive in terms of appearance. Americans love it, having perfected the art of grilling it. The Tomahawk steak is an ideal choice for 3, or even 4 people.