Description

32oz T-bone Sharing Steak – Dry Aged for at least 28 days

T-bone steak, it is considered one of the tastiest cuts of beef. The T-bone steak gets its name from the T-shaped bone that runs through the centre, separating the fillet from the sirloin. This combination of both fillet and sirloin gives the T-bone steak a perfect balance of tenderness and flavour.

There are several reasons why British native breed grass-fed beef is the ideal choice for steak lovers. First and foremost, grass-fed beef comes from cattle that have been raised on a natural diet of grass and forage. This ensures that the meat has a rich and robust flavour, as well as a tender texture.

What sets our T-bone steak apart is that it is locally farmed in North Yorkshire. By supporting local farmers, you can be assured that the beef is of the highest quality and has been raised with care and attention. Local farming practices also help reduce the carbon footprint associated with long-distance transportation, making it an environmentally friendly choice.

Another key factor that we’re proud of with our T-bone steak is the dry-aging process. Dry aging involves hanging the beef in a controlled environment for a minimum of 28 days. During this time, the natural enzymes in the meat break down the muscle fibres, resulting in a more tender and deep tasting steak. Dry-aged beef also develops a unique and intense flavour profile that is unmatched by any other method of ageing.

To ensure the utmost freshness and quality, our T-bone steak is cut fresh right before delivery. This means that you will receive a steak that is at its best, ready to be cooked and enjoyed. Whether you prefer your steak rare, medium, or well-done, this T-bone steak will satisfy your taste buds and leave you craving for more.

Looking for other T-bone Steaks

Various sizes of smaller T-bone Steak

Thick cut T-bone steak – 24oz

How to cook T-bone steak

Here are some ideas from some well known chefs on how to cook your T-bone.

Gordon Ramsay‘s Perfect T-Bone Steak:
Gordon Ramsay is known for his expertise in cooking meats to perfection. For his T-bone steak recipe, he recommends seasoning the steak generously with salt and pepper. Preheat a grill or griddle pan until very hot, and then sear the steak for about 2-3 minutes on each side for a medium-rare doneness. Baste the steak with a mixture of melted butter, garlic, and fresh thyme during cooking. Once done, let the steak rest for a few minutes before slicing and serving.

Jamie Oliver‘s Mediterranean-style T-Bone Steak:
Jamie Oliver adds a Mediterranean twist to his T-bone steak recipe. Marinate the steak in a mixture of olive oil, lemon zest, chopped rosemary, and minced garlic for at least 30 minutes. Grill the steak over medium-high heat until cooked to your preferred level of doneness. For a vibrant side, serve the steak with a fresh tomato and basil salad drizzled with balsamic glaze.

Bobby Flay’s Spicy Coffee-Rubbed T-Bone Steak:
Bobby Flay’s recipe brings a bold and flavourful approach to T-bone steak. Create a dry rub by combining ground coffee, ancho chili powder, brown sugar, ground cumin, and a pinch of cayenne pepper. Rub this mixture all over the steak and let it sit for about 20 minutes to absorb the flavours. Grill the steak over high heat for a few minutes on each side until it develops a beautiful crust. Rest the steak before slicing, and serve it with a smoky chipotle sauce on the side.

Ina Garten’s Herb-Crusted T-Bone Steak:
Ina Garten’s recipe focuses on creating a delightful herb crust for the T-bone steak. Mix together fresh breadcrumbs, chopped parsley, thyme, rosemary, garlic, salt, and pepper. Press this herb mixture onto the steak, coating it evenly. Sear the steak on a hot grill or in a skillet with a little olive oil until it reaches your desired level of doneness. Let it rest before cutting into it, and serve with roasted potatoes and a lemony arugula salad.

Emeril Lagasse’s Cajun Blackened T-Bone Steak:
Emeril Lagasse’s recipe brings the spicy flavours of Cajun cuisine to the T-bone steak. Prepare a blackening seasoning with paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and pepper. Coat the steak with melted butter, then generously sprinkle the blackening seasoning over it. Heat a cast-iron skillet until smoking hot and sear the steak on each side until a crust forms. Serve with a zesty remoulade sauce and coleslaw.