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Grid Iron Meat

Flame-Cooked T-Bone or Porterhouse Steak

Big, bold and dramatic — a thick-cut T-bone cooked over open flame is one of the finest ways to celebrate native breed beef. This method delivers a beautifully charred crust, smoky depth, and a tender centre that sings with nothing more than salt and fire.

INGREDIENTS
  • 1 large T-bone steak (at least 4–5cm thick, 700g–1kg)
  • Flaky sea salt
  • Cracked black pepper
  • Neutral oil (e.g. sunflower or light olive oil)

Optional:

  • Fresh rosemary or thyme
  • Garlic clove, lightly crushed
  • Knob of butter for basting (if using skillet)
METHOD

  1. Take the steak out of the fridge at least 1 hour before cooking to come to room temperature.
  2. Generously season both sides with flaky salt and cracked black pepper.
  3. Light your fire early — you want mature hardwood embers, not flames. Allow 45–60 minutes.
  4. Set up your grill: either directly over embers (on a raised grate), or in a cast iron skillet over open fire.
  5. Lightly oil the steak just before cooking — not the grill.
  6. Place steak over the hottest part of the embers. Sear for 2–3 minutes per side until well browned.
  7. Move to a slightly cooler part of the grill (or raise the grate) and cook for a further 5–8 minutes per side, turning regularly.
  8. Use a probe to check internal temperature:
    • Rare: 50–52°C
    • Medium rare: 55–57°C
    • Medium: 60–62°C
  9. Rest for 10–15 minutes, loosely covered. Slice across the grain and serve on a warm board.

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Native Breed Beef – T-Bone – 24oz

32oz T-bone steak, dry aged and grass fed.

When it comes to enjoying a delicious and high-quality steak, nothing beats the taste and satisfaction of British native breed, grass-fed beef. If you’re looking for the perfect cut of beef, you can’t go wrong with a tender and juicy T-bone steak. Our T-bone steak is locally farmed in North Yorkshire and has been dry-aged for a minimum of 28 days.

£30.60

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Native Breed Beef – US Porterhouse – 32oz

A Porterhouse steak, cut in the US style.

The epitome of steak perfection. Porterhouse steak, sourced from the passionate farmers of North Yorkshire.

This premium cut embodies the rich flavours and exceptional quality that dry aged, grass fed British beef offers. Fillet and sirloin in one huge sharing steak.

£43.20

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Native Breed Beef – T-Bone Steak – 32oz (900g)

32oz T-bone steak, dry aged and grass fed.

When it comes to enjoying a delicious and high-quality steak, nothing beats the taste and satisfaction of British native breed, grass-fed beef. If you’re looking for the perfect cut of beef, you can’t go wrong with a tender and juicy T-bone steak. Our T-bone steak is locally farmed in North Yorkshire and has been dry-aged for a minimum of 28 days.

£40.50

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Sides:

  • Charred little gem or hispi cabbage – smoky, sweet, and crunchy
  • Potato wedges or duck fat chips – crispy outside, fluffy inside
  • Wood-fired mushrooms with garlic butter – rich, earthy, and perfect with beef
  • Grilled corn with chilli and lime butter
  • Heritage tomato salad with shallots and vinaigrette

Matches:

  • Garlic, rosemary, thyme, smoked salt, mustard, horseradish, anchovy butter, chimichurri, blue cheese, stout glaze

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Preparation Time: 5 minutes (plus 1 hour resting to room temperature)
Cooking Time: 12–18 minutes over fire, plus resting

Hot Tips

  • Use long-handled tongs to keep control without piercing the meat
  • If flare-ups start, move the steak to the side and let embers settle
  • A meat thermometer is your best friend for fire cooking
  • T-bone gives you two cuts in one: tenderloin and sirloin — carve and serve both

Pairings

Red Wine:

  • Malbec — classic, deep and fruity with good tannin
  • Rioja Reserva — oak-aged, smoky and complex
  • Barolo or Nebbiolo — bold, structured, and made for grilled beef

White Wine:

  • Oaked Chardonnay — creamy, rich and up to the job
  • Viognier — peachy and aromatic, good with char

Beer & Cider:

  • Porter or stout — roasted notes that match seared crust
  • IPA — hop-forward with enough bitterness to cut fat
  • Medium dry cider — if you’re going smoky and rustic

Non-Alcoholic:

  • Cola with a squeeze of lime
  • Smoked tea with lemon
  • Fermented apple or beetroot tonic

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