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How to Cook Pork T-Bone Steak

A pork T-bone is a substantial bone-in steak cut from the loin, with the T-shaped bone dividing the loin muscle from a possible tenderloin (fillet) section. The fillet may be small or vary with the position of the cut; it is not guaranteed to be generous. These steaks are sold as approximately 400g each. Brown the outside, then cook thoroughly over controlled heat and use a clean thermometer away from the bone to check the centre.

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, with an Oven Finish for Thicker Steaks

  1. Keep the pork refrigerated until ready to prepare. Pat each T-bone dry and season with salt and pepper.
  2. Preheat a heavy frying pan over medium-high heat with a little oil or pork fat. Brown both sides, turning as needed.
  3. Reduce to moderate heat, or transfer to a preheated oven, so the thick meat cooks through without the outside burning. The time depends on thickness and equipment.
  4. Check the thickest centre of the meat with a clean probe, away from the bone. Follow UK Food Standards Agency advice: reach 70°C for at least two minutes, or another validated safe time-and-temperature combination. Do not use colour, a brief sear or a fixed time per side as proof of safe cooking.
  5. Rest briefly before serving. Garlic, herbs or a little butter can be added for flavour.

Grilled / BBQ

  1. Preheat the barbecue or grill and season the steak.
  2. Brown over direct heat, turning to colour both sides.
  3. Move thicker steaks to indirect heat and cook through, controlling the heat to avoid charring.
  4. Use a clean probe in the thickest meat, away from the bone, to verify 70°C held for two minutes or an equivalent validated safe combination.
  5. Rest briefly before slicing.

Multi-Cooker Option

  1. Brown the pork in sear mode according to the appliance instructions.
  2. If using a pressure-cook function, follow the appliance instructions for the thickness, amount of liquid and safe release procedure. Do not rely on a universal pressure-cooking time.
  3. Check the thickest meat with a clean thermometer away from the bone for the same safe cooking temperature and holding time before serving.

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.

Hot Tips

  • Pork T-bones vary in thickness; cook thoroughly and use a clean probe thermometer in the thickest meat, away from the bone.
  • UK FSA standard safe cooking guidance is 70°C held for two minutes at the centre, or a validated equivalent combination.
  • After browning, lower the heat or use a cooler BBQ zone or oven to cook the inside without burning the surface.
  • Rest the cooked steak briefly before carving, then try a little cider in the pan for a sauce.

Print recipe

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

Shop for Ingredients

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

Two substantial bone-in pork T-bone steaks, sold as 2 x 14oz (approximately 400g each, around 800g for the pack). Cut from the loin, with a T-shaped bone and a tenderloin section that can be small or vary between steaks.

Brown in a pan or on the BBQ, then finish over controlled heat until thoroughly cooked. Use a clean thermometer to check the thickest part away from the bone.

£12.80

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