This really is the ultimate beef steak, so much so, we only sell one at a time! As the name suggests, the T-bone comes with the bone left in and is a combination of the fillet and sirloin, the two most succulent parts of the beef animal, and it really is a match made in beef steak heaven.
So what's the best way to cook this thick steak? Well we always recommend letting it reach room temperature before cooking which helps it to cook evenly throughout. Then preheat your griddle pan to the hottest heat before lightly brushing some oil onto the meat and carefully placing in the pan for searing on all sides (hold the steak vertically with tongs for the edges). Below is a little cooking guide:
We always recommend wrapping the steak in foil afterwards and allowing it to sit for 5-10 minutes, to help the flavours to mix and settle.
As with all our beef, this steak is 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so is incredibly tender and full of intense flavour.
Cut from: The loin
Eat fresh within: 9 days
1 x 400g (Serves 1)
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.