Named after the capital ‘T’ shaped bone that is always included in this cut, the T-Bone steak combines the textures and flavours of both sirloin (the larger section) and fillet (the smaller section) in one steak. The inclusion of the bone helps to boost the flavour further.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
T-Bone steaks can be grilled or fried, but are often seared in a pan first then finished in the oven to ensure even cooking of both the fillet and sirloin. Loosely cover with foil and rest for about 15 minutes after cooking to release the juices and allow the meat to relax. The bold beefiness of this steak works well with a Pepper or Béarnaise Sauce.
For help on cooking temperatures and timings, have a look at the BBC Good Food 'How to Cook Steak' page.