Scotch T Bone Steak Salt Aged Heritage Breed
Our finest ever T-Bone Steak
- Scotch heritage breed beef
- Himalayan salt aged for full flavour
- Hand cut by our expert Butchers
- Code: D5663
- Price per kg:
- Item weight:
Treat yourself to superior flavour with this steakhouse classic, T-Bone Steak. With juicy sirloin and tender fillet on either side of the central bone, this cut is packed full of flavour and provides two distinct, and delicious, eating experiences. As a simple way to get a great cook on both sides, our Chef recommends low temperature cooking. This will ensure that both parts of the T-Bone are succulent, tasty and ready to enjoy at their absolute best.
These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted farms in Scotland. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture. This leaves a rich, concentrated flavour and allows the fibres to relax for incredibly tender steaks.
Our Head Butcher, Mark, says: “Dry aging with Himalayan salt allows the rich flavour of the beef to develop while natural enzymes break down the fibres until it’s ready to melt in your mouth. It’s a taste sensation like no other. Dry-aging in this unique way is not a simple process – but the results are absolutely worth it. I’m sure you and your guests will agree once you’ve had a chance to sample this luxury steak.”
If you're as serious about food as we are, this limited collection of Scotch steaks is for you. Exceptional centrepieces that you'll take pride in serving.
Cut from heritage breed beef, dry-aged in our Himalayan salt chambers for 35 days to draw out a remarkable flavour, each steak is carefully crafted in small batches, by hand, by our team of highly-skilled Butchers based in Aberdeenshire.
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
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 5-6 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 1-1½ hours. 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.
- 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