The king of all steaks. With sirloin on one side and fillet on the other, this is perfect for steak enthusiasts.

Expertly prepared by our skilled butchers so that diners receive equal proportions of both fillet and sirloin, this is one of the most prized cuts of beef. Sourced from grass fed herds, this cut contains exquisite marbling which adds depth of flavour and succulence to the meat. Not for those with a smaller appetite, T-bone steaks are ideal for frying or griddling and serving to guests as a feast with hand cut chips, Béarnaise sauce and watercress. The marbled effect on our T-bone steaks is a sign of maximum quality and flavour, showing our grass fed cattle led happy and healthy lives.

Cooking Instructions

Remove the T-bone from the fridge before cooking to bring them to room temperature. To Pan-Fry: Add 2 tbsp of oil or a knob of butter to a frying pan or griddle and preheat on a medium high temperature. Brush the steaks lightly with oil and season with salt and pepper. Once the pan is spitting place the steak in the centre of the pan for an even cook. For rare steaks, cook for a total of 4 minutes on each side. For medium rare steaks, cook for a total of 5 minutes on each side. For medium well steaks, cook for a total of 6 minutes on each side. If you have a meat thermometer then cook to 45 – 55°C for rare, 58 – 65°C for medium or 70 – 75°C for well done.

ENERGY: 837 kJ/201kcal

FAT: 12.7 g

of which SATURATES: 5.6g


of which SUGARS: 0g

PROTEIN: 21.6g

SALT: 0.2g


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