Dry Aged T-Bone Steaks
Fillet and sirloin in an impressive double steak
- Our grass-fed, fully matured British beef
- Dry aged on the bone for rich, deep flavour
- Sirloin and fillet in one delicious steak
Price per kg:
This succulent, bone-in steak has a tasty sirloin on one side and tender fillet on the other. It's a big, flavoursome cut for those who love their meat.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Try these steaks cooked ‘low and slow’ - find out how here.