The classic restaurant steak. Cut along the bone with juicy sirloin on one side and tasty fillet ...
Scotch T-bone, dry-aged for at least 28 days
The classic restaurant steak. Cut along the bone with juicy sirloin on one side and tasty fillet on the other, it’s a big, flavourful cut for the real steak lover. Serve with a punchy chimichurri or a creamy peppercorn sauce, then sit back and savour the distinctive flavours of Scotch beef.
Hand selected from trusted farms in Scotland, this succulent grass-fed Scotch beef is expertly dry-aged for 28 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.
| Typical per 100g |
| Energy: 791 kJ/189 kcal |
| Fat: 8.7g, of which Saturates: 3.7g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 26g |
| Salt: 0.17g |
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.
Pan fry: preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare - medium rare: 3- 3½ minutes in total, rest for 5. Internal temperature 45- 52°C
Medium: 4½ - 5 minutes in total, rest for 3 minutes. Internal temperature 55- 60°C
Well Done: 5½-6 minutes in total, rest for 1- 2 minute Internal temperature 65-70°C
Size of fillet will vary
Low temperature
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 2-3 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45 - 60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
Scotch beef
Grass-fed
Supplied frozen
Expertly dry aged for 28 days
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
