T Bone Steak (approx 900g-1kg)
T Bone Steak (approx 900g-1kg)
Two cuts. One iconic steak.
Big, bold and made for the ultimate steak night.
The T-Bone brings together two much-loved cuts in one impressive steak: tender fillet on one side of the bone and rich, flavoursome sirloin on the other. With its unmistakable T-shaped bone and generous size of around 900g to 1kg, this is a steak that makes an entrance.
Perfect for the grill, BBQ or a sizzling hot pan. Give it a hard sear, cook it to your liking and let the natural flavour take centre stage.
Why you'll love it
- Two premium cuts in one: fillet and sirloin
- Perfect for grilling, BBQ or pan-searing
- Rich flavour with a tender texture
- Made for an impressive steak night
How to cook a T-Bone steak
The trick with a T-Bone is that the two sides cook at different speeds. The smaller fillet is leaner and done first, while the sirloin needs a little longer.
- Prepare: take the steak out of the fridge 30 to 45 minutes before cooking, pat it dry and season well.
- Sear: at 900g to 1kg this is a big, thick steak, so use your largest heavy pan, a griddle or a hot BBQ. Sear for 3 to 4 minutes a side, keeping the sirloin side over the hottest part and the fillet side towards the edge.
- Finish: move it to an oven at 200°C (180°C fan) for around 8 to 15 minutes, or to the cooler side of the BBQ with the lid down. Aim for 52°C to 54°C at the centre of the sirloin for medium-rare, 57°C to 60°C for medium.
- Rest: give it 10 minutes, then cut each side away from the bone and slice across the grain to share.
Make dinner a little more legendary.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
T-Bone steak FAQs
What is a T-Bone steak?
A cross-section cut from the short loin, with the T-shaped bone separating a piece of sirloin on one side from a smaller piece of fillet on the other.
What is the difference between a T-Bone and a porterhouse?
They're the same cut from different points along the loin. A porterhouse comes from further back and carries a larger piece of fillet. A T-Bone has a smaller fillet section.
How many people does a T-Bone steak serve?
At approximately 900g to 1kg, two generously, or three to four sliced off the bone and served with sides.
Is T-Bone better than ribeye?
It's a different experience. Ribeye is all about marbling and richness in one muscle. A T-Bone gives you two textures in one steak: tender fillet and beefier sirloin.
T-Bone: big flavour, serious steak.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Beef (bone-in short loin).