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.