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Dry Aged T-Bone Steak

£18.75
£18.75
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T-Bone Steak

Full product description

For a proper steakhouse experience at home, reach for a T-bone. You get two classics in one: sirloin on one side, fillet on the other, separated by the signature T-shaped bone that adds flavour and helps with even cooking. It sears to a gorgeous crust in a hot pan or on the BBQ, then rests juicy and tender. Keep it simple—salt, pepper, high heat—and finish with butter, garlic and herbs if you fancy.

Why you’ll love it

  • Two steaks in one: sirloin + fillet for balance of flavour and tenderness

  • Bone-in for extra depth and great presentation

  • Hot-and-fast friendly: pan, grill or BBQ

  • Butcher-cut for even thickness and reliable results

Cut details

  • From the short loin (bone-in)

  • Fillet (tenderloin) on one side, sirloin (striploin) on the other

  • Thickness/weight may vary by batch

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Bring to room temp, pat dry. Season generously with salt & pepper.

  2. Pan + oven (great for thick cuts):

    • Sear in a very hot pan 2–3 mins per large face until well browned, plus the fat edge.

    • Transfer to 180°C (fan 160°C) for 4–8 mins, depending on thickness.

  3. Grill/BBQ:

    • High heat 2–4 mins per side to sear, then move to indirect heat to finish. Lid on.

  4. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

  5. Rest 8–10 mins. For sharing, carve each side off the bone, slice, and plate with the bone for theatre.

Serving ideas

  • Peppercorn sauce with fries and watercress

  • Garlic–herb butter and roast mushrooms

  • Chimichurri with grilled asparagus

  • Tuscan style: rosemary, olive oil, lemon and flaky salt

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Do not refreeze once defrosted

FAQs

T-bone vs porterhouse—what’s the difference?
Both are the same cut; porterhouse simply has a larger fillet section.

Best way to cook a thick T-bone?
Sear hard, then finish in the oven or over indirect BBQ heat. Use a thermometer for precision.

Can I share one between two?
Yes—carve the sirloin and fillet from the bone after resting, slice and share.