As previously mentioned, T-bone steak referred to the upper loin of a cow. It was a large piece of steak composed of the loin, spine, and tenderloin.
Because this part included the spine, it would usually be cut by a specialized knife and a specialized person. Even in Italy, there was a job called a cutting chef.
For example, Bayer's restaurant had a special cutting chef. Of course, it wasn't just the T-bone. There were also other parts of the body. Marisello's restaurant also hired a cutting chef. Moreover, the cutting chef was a good friend of his. Not long ago, he bought a bone cutting knife that cost 70,000 euros.
Regardless of whether the restaurant hired a cutting chef or not, he wouldn't be like Yuan Zhou, who just held a shiny silver kitchen knife and directly cut into the meat.
"Is he going to cut it himself?" Bayer asked in surprise.
"Obviously." Doma nodded. However, the hesitation in his eyes also expressed his doubts.
"The blade is too thin. It's easy to damage the knife." Marisello shook his head and said disapprovingly.
Actually, that wasn't wrong. Generally, no one would use a kitchen knife to cut the bones of a cow. Even pig bones that weren't that hard would need to be cut with a bone cutting knife, let alone cow bones which were harder.
Apart from Remy, who had seen it before, the other three had the same expression.
But who was Yuan Zhou?
It was the Ox King!
The man who had mastered the skill of dismembering an ox!
Even before the three people finished their words, Yuan Zhou had already started to move his knife.
With a "shua" sound, the knife split the air, followed by the subtle sound of the blade cutting into the meat, followed by the slight sound of the blade touching the cow bones. Finally, the blade was parallel to the chopping board. The ingenuity of the blade cutting was indescribable by Bayer, Marisello, and Doma.
It was a feast for the eyes.
It was another swift slash.
It was so fast that the three of them almost couldn't help but exclaim. They only saw Yuan Zhou directly cut a piece of steak without any hesitation.
Moreover, the texture of the steak was beautiful, and the cow bones were smooth and intact.
"It's incredible." Marisello couldn't help but stare with his eyes wide open. While saying that, he used his hands to draw, but no matter how he tried, he felt that he couldn't learn it.
Marisello's current state was: Did you learn it?
Hand: F * ck.
Brain: F * ck.
This was a high degree of unity between the brain and the hands.
"It's indeed unbelievable. I never expected Head Chef Yuan to have such great strength," Tuo Luoma looked at Yuan Zhou's arms and shoulders in bewilderment.
On the other hand, Bayer couldn't help but touch his thick arm and mumble, "This is too exaggerated. How can it be cut in one go?"
Yes, the three of them were very surprised because they had never tried it before and knew that they couldn't do it.
As Yuan Zhou cut the steak, Tuo Luoma's group of three could not tear their eyes away from Yuan Zhou. Even when Yuan Zhou took the steak to marinate and did not cook it, the three of them could not take their eyes off him. It was as though they wanted to see something special about Yuan Zhou.
The three of them watched very seriously, especially Touroma and Marisello. Bayer would occasionally look at Touroma because he had to pay attention to his teacher.
Remy smiled when he saw the three of them. Using a voice that only he could hear, he said, "I said two points, so it's really two points. This is only one point."
The four of them entered the restaurant together. Although they ordered different dishes, they were all served at the same time. About 15 minutes later, Su Ruoyan came over with the grilled steak.
Naturally, Su Ruoyan served it to Remy first. She only served the steaks for Touroma, Marisello, and Bayer the second time.
As the Florentine T-Bone Steak weighed one to 1.5 kilograms, the three of them ordered two portions.
Naturally, Doloma and Bayer shared a portion, while Marisello ordered a portion and requested for a smaller portion.
"The steaks for the three of you are here. Please enjoy." This time, Su Ruoyan did not place the plate in front of the three of them. Instead, she placed the plate in the middle before speaking.
"Thank you," the three of them nodded and thanked her before Su Ruoyan left.
The large piece of T-bone steak was placed on a coarse brown ceramic plate. The ceramic plate was not very smooth and had a slightly rough feel to it. However, it matched the steak exceptionally well.
The two Florentine T-Bone Steaks were placed next to each other. They looked similar, but upon closer inspection, the two steaks came from different parts of the beef.
Marisello's T-bone was larger and naturally had less meat. As for Touroma's and Bayer's T-bones, they were shorter and had more meat.
As a result, the two steaks appeared to be about the same size, but in reality, Marisello's was smaller. It could be seen that Yuan Zhou had cut it according to the customer's request.
The two steaks were steaming in the middle of the three of them. Along with the steam, an undeniable aroma drilled into their noses.
As for the cutlery, knives and forks were placed beside the three of them. Of course, the water for the welcoming set meal was also beside them.
"Teacher, please go first," Bayer quietly swallowed his saliva and took the initiative to speak.
It was not that Bayer was greedy. It was just that from the moment Su Ruoyan served the steak, the aroma of the roasted beef had been drilling into his nostrils.
As a top chef, he could tell from the aroma that it was the aroma of the beef after it was roasted at a high temperature. He could also clearly smell the slightly burnt aroma, the unique aroma of the beef, and the salty aroma of the sea salt that was sprinkled at the highest temperature.
"It's a good steak," Bayer thought and once again swallowed his saliva without leaving a trace.
"Um." Touroma nodded. However, he did not immediately pick up the knife and fork. Instead, he directly picked up the water beside him and drank three mouthfuls.
Marisello also did the same. He only picked up the knife and fork after he finished drinking.
Obviously, Touroma and Marisello were expressing their respect for the steak. They were purposely clearing the taste in their mouths and seriously tasting the real taste of the steak.
After Touroma and Marisello picked up the knife and fork, the first thing they did was to flip the steak.
On the side facing the two of them, the slightly burnt beef on the surface had turned dark, revealing the beautiful veins of the beef. The T-bone in the middle was slightly burnt yellow, and one could even see the yellow edges of the beef spinal cord. It could be said that this side of the steak was a perfect medium well steak.
The two of them did not stop. They nimbly flipped the steak with their knives and forks, revealing the side at the bottom of the plate.
Generally speaking, because the temperature of the steak was very high when it was freshly grilled, the side of the steak at the bottom of the plate would not look so good when it was directly served on the dining table. It would be soaked by the steam from the high temperature, and it would lose its charred texture and look a little soft.
However, the side in front of them did not have that at all. It was as perfect as the side facing them just now. The beef had a beautiful dark color and the T-bone in the middle was slightly burnt yellow. Due to the flipping, the fragrance of the steak was even more obvious.
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