T-Bone Steak 550-600g

Tired of looking for bone-in steaks? We got you covered. Our grass fed T-Bone steak offers two unique steak experiences in one: Tenderloin and New York Strip. We prime our steaks by cutting our portions into 3cm thick pieces: ideal for a perfect medium rare cook.

Simply season with good quality salt and pepper – it’s natural and just the best!

How to cook a 3cm T-Bone Steak

1) Sear on a pan fry, then roast in the oven
Remove the steak from the fridge after being defrosted overnight 30 minutes before cooking. Preheat the oven to 180 degrees C. Pat dry the steak and add generously salt and pepper. Heat a fry pan (high heat) adding one tablespoon of oil, then place the steak when it begins to smoke. Decrease the heat to medium high and sear until brown (2 minutes per side). Transfer the steak to the preheated oven and roast until the thermometer inserted in the steak registers 50 degrees C for medium rare (5-6 minutes). Let it rest outside for 10 minutes and finally cut the steak out from the bone carving the meat against the grain.

2) Grill or pan fry
Remove the steak from the fridge after being defrosted overnight 30 minutes before cooking. Pat dry the steak, lightly brush it all over with oil, and add generously salt and pepper. Preheat a fry pan (add one spoon of oil) or Grill over medium high heat, add the steak and cook on the first side for about 3 minutes, and 3 more minutes on the other side. Sear the edges using tongs (For medium rare the thermometer inserted registers 50 degrees C). Let it rest outside for 10 minutes and finally cut the steak out from the bone carving the meat against the grain.