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Grid Iron Meat

How to Cook Pork T-Bone Steak

The pork T-bone is a beautiful cut that brings together two of the best parts of the pig in one steak — the tenderloin on one side and the juicy loin on the other, held together by the bone for extra flavour. At around 400g each, these steaks are generous in size, perfect for a hearty meal, and deserve careful cooking to ensure the fat renders, the bone gives its flavour, and the meat stays succulent.

INGREDIENTS
  • 1 Pork T-bone steak (approx. 400g)
  • Olive oil or pork fat
  • 2 garlic cloves, lightly crushed
  • A few sprigs of thyme or rosemary
  • Sea salt & freshly cracked black pepper
  • (Optional) A knob of butter for basting
METHOD

Pan-Fried (recommended for flavour & crust)

  1. Take the steak out of the fridge at least 30 minutes before cooking. Pat dry.
  2. Heat a heavy cast iron pan until smoking hot. Add a little oil or pork fat.
  3. Season the steak generously with salt and pepper.
  4. Sear for 3–4 minutes on each side, turning once, until a golden crust forms.
  5. Add garlic, herbs, and butter to the pan and baste the steak for a further 2–3 minutes.
  6. For thicker steaks, reduce heat and cook another 2–3 minutes until internal temperature reaches 63°C for medium (juicy, slightly pink) or 70°C for well-done.
  7. Rest for 5–10 minutes before serving.

Grilled / BBQ

  1. Preheat your grill or BBQ to medium-high.
  2. Oil and season the steak.
  3. Cook over direct heat for 3–4 minutes per side, then move to indirect heat for another 5–6 minutes.
  4. Use a probe thermometer to check doneness.
  5. Rest before slicing and serving.

Multi-Cooker Option

  1. Set your multi-cooker to “Sear” mode. Brown the steak for 2–3 minutes per side.
  2. Add garlic, herbs, and a splash of stock or cider.
  3. Close the lid and cook on “Pressure Cook” for 8–10 minutes.
  4. Release pressure, remove the steak, and reduce the cooking liquid for a quick sauce.

Shop for Ingredients

Rare Breed Pork – T-bone Steaks 2 X 14oz

Locally farmed rare breed pork.

The same cut as the classic beef T-bone, combining both pork loin and tenderloin with a bone to aid even cooking and retain flavour.

A great value pork steak. Makes a wonderful mid week meal or something special for the weekend. Cooks quickly in a skillet, about 6-8 minutes per side, or roasted in the oven.

£12.80

View Product

Sides

  • Buttered new potatoes with parsley
  • Roasted root vegetables (carrots, parsnips, beetroot)
  • Creamed spinach or seasonal greens
  • Cider-braised red cabbage

Matches

  • Flavours: Apple, mustard, sage, garlic, thyme, smoky paprika.
  • Sauces: Wholegrain mustard cream, cider gravy, or simple garlic butter.

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Hot Tips

  • Pork T-bones vary in thickness; always cook to temperature, not time.
  • Resting is key: cover loosely with foil and let the juices settle.
  • Render the fat cap well for maximum flavour.
  • A splash of cider or calvados makes a fantastic quick pan sauce.

Pairings

  • Red Wine: Côtes du Rhône, Rioja Crianza
  • White Wine: Oaked Chardonnay, Pinot Gris
  • Beer & Cider: Dry cider, amber ale, or a smoked beer
  • Non-Alcoholic: Sparkling apple juice, rosemary tonic water

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