As mentioned earlier, t-bone steak refers to the upper waist of a cow, which is a large piece of steak consisting of tenderloin, spine and tenderloin.

This part is usually divided by specialized cutting tools and special people because it includes the position of the spine. Even Italy has a split chef.

Like the restaurant in Bye, there is a special split chef. Of course, it is not just a split of the bones. There are other parts that are also divided into chefs. The restaurant in Marisero has not split the chef. It is his own division. He bought it not long ago. A bone cutter with a cost of 70,000 euros.

Regardless of the restaurant, please do not divide the chef, or directly like a Yuanzhou with a silver knife.

"Does he want to split himself?" Bye was a little surprised.

"Obviously this is the case." The horoscope nodded, only the hesitation in his eyes, and expressed his doubts.

"This blade is too thin and it is easy to hurt the knife." Marisero on the side said that he shook his head and disagreed.

In fact, it is also true, who generally uses a kitchen knife to cut the bones of the bones, that is, the pig bones that are not so hard need to be cut with a cleaver, not to mention the bones with even harder hardness.

In addition to the m hot Remy that I have seen long ago, the other three expressions can be said to be consistent.

But who is Yuanzhou?

It is a cow king!

It is the man who mastered Kenting to solve cattle!

I saw that the voices of the three people had not yet fallen, and Yuanzhou had to move the knife.

"唰", the knife opened the air, followed by the subtle sound of the blade into the flesh, and then the blade slammed into the slight bones of the bovine bone. Finally, the blade and the cutting board were parallel, and the incision was ingenious. The Maricello and the Dharma are hard to say.

It doesn't matter.

The speed is fast and it is a knife.

So fast, the three couldn’t help but exclaim, because they only saw Yuanzhou cut a piece of steak directly without any stagnation.

And the fallen steak has a beautiful fleshy pattern, and the bones are flat and intact.

"It's incredible." Marisero couldn't help but widen his eyes and said that he still painted with his hands, but no matter how he painted his hands, he couldn't learn.

The current state of Marisero is, ask: Have you learned?

Hand: tmd

Brain: tmd

This is the high degree of unity between the brain and the hand.

"It's really unbelievable. I didn't expect Yuan's strength to be so great." Drama looked at Yuanzhou's arms and shoulders wrapped in sleeves.

On the other side, Baie couldn't help but touch his thick arm. He whispered in a small voice: "This is too exaggerated. How can this be done across the board?"

Yes, these three people are very surprised because they have neither tried this way nor know that they can't do it.

As Yuanzhou cut the steak, the eyes of the three people of the trojans were even more inseparable from Yuanzhou. Even if Yuanzhou took the steaks for pickling, and did not make the steaks, the three people looked at them intently. I want to see flowers from Yuanzhou.

The three people are very serious, especially the gyro and Marisero, who wants to pay attention to their teachers from time to time, so sometimes they will look at the horoscope.

Seeing the status of such a trio, Jeremy smiled and used only the voice he heard: "I said two points, that is really two points. This is one point."

The four people entered the store together. Although the meals were different, they still served together. After about fifteen minutes, Su Ruoyan came over with the grilled steak.

Of course, Su Ruoyan gave the first time to the hot Remy, and the second time came the two steaks of the doloma and Marisero and the Baie.

Because the Florence t-bone steak has a kilogram to 1.5 kilograms, it is two copies of the three.

The terrarium is naturally eaten with Baie, and Marisero is a direct order and asks for a small portion.

"The three steaks are here, please use them slowly." Su Ruoyan did not put the plate in front of the three people, but placed in the middle position, which opened.

"Thank you." After the three nodded thanks, Su Ruoyan left.

The large t-bone steak is placed in the brown pottery of the coarse ore. The pottery tray is not so flat, but with a slight rough feel, but it is unusually matched with the steak.

Two pieces of Florence t-bone steaks are placed together and look similar, but a closer look reveals that the two steaks are from different parts of the cow's upper waist.

The piece of bone belonging to Marisero is bigger, the meat is naturally less, and the Orthoma and Bye are shorter and more flesh.

In this way, the two steaks are almost the same size, but the actual is the smaller of Marisero. It can be seen that Yuanzhou cuts according to the requirements of the diners.

The two steaks braved the heat of the three people, and they continued to drill into the nose of the three people with the heat and the scent that could not be ignored.

As for the cutlery, the knife and fork are placed at the hands of the three people. Of course, the white water of the welcome package is also at the hands of the three.

"Teacher, please, please." Bye whispered and swallowed, taking the initiative.

It wasn't the mouth of the mouth. It was just from the end of Su Ruoyan's end, and the aroma of the roasted beef was always drilled into his nose.

As a top chef, he can smell from the scent that the beef's oil is roasted after being baked at a high temperature, and the slight coke scent and the scent of the beef alone are sprinkled at the highest temperature. The salty taste of sea salt can be heard clearly.

"It's a good steak." Bye thought like this, and swallowed again without a trace.

"Yeah." The horoscope nodded, but did not pick up the knife and fork for the first time, but took the white water directly at the hand and drank three.

The same is true of Marisero on the side before picking up the knife and fork.

Obviously, this is the respect of the horoscope and Marisero in expressing the respect for this steak, deliberately clearing the taste of the mouth, and also carefully tasting the true taste of the steak.

After the terracotta and Marisero took the knife and fork, they began to look at the steak.

On the side of the steak, the surface of the micro-focus beef turned dark, revealing a beautiful beef texture, while the t-bone in the middle was slightly browned, and the bovine spinal cord was burnt yellow. On the side, it can be said that this is a very perfect three-point standard.

The two did not stop, and they used a knife and fork to flex the steaks one by one, revealing the steak on the bottom of the plate.

Generally speaking, because the steak has just been baked at a very high temperature, when it is directly loaded onto the table, the steak on the bottom of the dish will not look so good. It will be soaked by the vapor of high temperature evaporation and become lost. The focus of the coke will be soft and collapsed.

But the piece in front of it is completely absent, just as perfect as the one that just faced them. The beef has a beautiful dark color, the middle t-bone is slightly browned, and even because of the flipping relationship, the flavor of the steak is more obvious.