Eat Great Meat
T Bone Steak (approx 550-600 grams) — 550-600 gram
Currently out of stock
Approx weight: 550g-600 g T Bone Steak UK Our T Bone steak is not only produced in the UK, but is sourced from local farmers in South Yorkshire. We have spent decades building long-lasting relationships with our farmers and so can guarantee the best steaks, beef and meat. They maintain the highest standards of animal welfare, as well as producing flavoursome and tender products. Our T Bone steaks have been dry aged for a minimum of 21 days. This evaporates moisture from the muscle to intensify the flavour and creates a much more tender mouthful. Our process ensures that every T bone steak you buy from Eat Great Meat will be truly delicious. T Bone steak is cut from the sirloin and fillet to create a meaty and delicious steak that’s perfect for frying. (We love ours medium-rare!) It gets its name from the T bone that separates the cut. It’s a huge cut that will leave even the hungriest satisfied! We also have a massive range of other beef steaks available. What is T Bone Steak? T Bone steak is a specific cut of beef steak. It comes from the sirloin and fillet, which is from the saddle. The name comes from the shape of the steak which has a ‘T’ formation in the middle and succulent meat on either side (sirloin on one and tenderloin on the other). It becomes a porterhouse steak when it comes from the short loin. How to Cook T Bone Steak Because T bone steak is both sirloin and tenderloin, the two sides behave slightly differently on the grill. The sirloin is the larger side and contains more fat than the tenderloin. This means it takes a little longer to cook. To ensure the steak as a whole is fantastic, we recommend you cook the steak with the tenderloin side on the cooler part of the grill if possible. It’s best to cook T bone on the BBQ or the grill. Rub generous amounts of salt and pepper into the steak at least half an hour before cooking and take the steak out of the fridge an hour or so before cooking so it can reach room temperature. Sear it on the grill to your taste (we like it medium-rare!) and leave to rest before eating. A great idea is to serve it with a light coat of garlic butter to enhance the flavour.