T Bone Steak
Britain's Favourite Steak On the Bone
A prime steak cut through and left on the bone to feature both sirloin and fillet with maximum flavour and exquisite tenderness. Ideal for a big feast, this is one of the most prized cuts of the beast, and requires skill to prepare neatly. Ours are sourced exclusively from grass fed herds for optimum marbling and depth of flavour, before being matured by our Master Butcher to concentrate the flavour, and enhance the meat's natural qualities.
A key skill of any butcher is making a steak look presentable and ready for the top table. The T bone is particularly challenging as it requires ample proportions of both fillet and sirloin, while cutting through the bone. Not to be confused with the larger and thicker American style Porterhouse Steak, these slighter smaller British style T Bones are dry aged matured ready for the top table.
The marbling of our T Bones is a mark of great quality and is what every chef looks for when sourcing meat, to ensure juicy succulence and real flavour upon cooking. Ideal for big feasts whatever the time of year, fry and griddle according to our cooking guide, and serve with triple cooked chips, Béarnaise sauce, and water cress for a satisfying feast.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR BEEF T BONE STEAK|