Reindeer T-bone (T-bone steak)

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Reindeer T-bone, or T-benstek in Swedish, is one of the best details we have for the barbecue. A T-bone is basically a cut reindeer saddle, i.e. it consists of both fillet and outer fillet, the two finest parts of the reindeer. It can also be fried perfectly well.

If you grill t-bone, you should bear in mind that it is quite fragile - except for the fat cover, which is not fragile at all. If you grill your t-bone to 52-55 degrees, you get a meat that is absolutely perfect. The fat cap can be grilled on hard and preferably twice during grilling so that it is properly cooked. Place the meat first on the fat cover and let it melt. Then grill on both sides and then grill on the fat cap once more. Alternatively, melt the fat cover and use it for sauce as it also contains a great flavour.

The lower weight packs, up to 350g, contain a T-bone steak. Higher weight packs, from 350g, contain two T-bones.

OBS: A reindeer T-bone contains significantly less meat than a domestic T-bone. The detail has a relatively high proportion of fat and bone. Therefore, expect to need a larger weight per person compared to other reindeer meat.