Cornish Grass Fed Dry-Aged Beef T-Bone Steak 500g

Cornish Dry-Aged Grass-Fed Beef T-Bone Steaks 500g

Elevate steak night with our T-Bone Steaks.

Our aged, grass-fed T-Bone steaks have the bone left in and combine both the fillet and sirloin in one prime cut. Full of natural marbling, it’s a real treat for a special occasion. Simply season the T-Bone and griddle or pan fry it with a little olive oil and be sure to let it rest for half its cooking time.

A T-Bone steak is the ultimate two-in-one cut. Cut from the short loin, it features a classic T-shaped bone separating two distinct steaks: a rich, beefy sirloin on one side and a buttery, tender fillet (tenderloin) on the other. It gives you maximum flavour and unmatched tenderness on a single plate.

Each steak weighs 500g and serves 1 person

Why Choose Our Dry-Aged Beef Steaks?

• 21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
• 100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
• Master Butchery: Precisely trimmed and cut by expert butchers.
• Fresh UK Delivery: Vacuum-packed and delivered chilled.

Weight: 500g / Varied pack sizes

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C. Suitable for home freezing.

Delivery: Mainland UK Only. 

👨🍳 Chef’s Tip: Master the T-Bone Steak

The T-Bone is notoriously tricky to cook because you are balancing two entirely different cuts attached to a thick bone. The secret is positional heat control and a pan-to-oven hybrid method.

1. 24-Hour Dry-Brine & Room Temp: Pat the steak bone-dry, season heavily with coarse sea salt, and leave uncovered on a wire rack in the fridge overnight. Take it out 1 hour before cooking so it drops its chill. Cold meat against high heat forces the fillet side to dry out.

2. Position the Fillet AWAY from High Heat: Whether using a cast-iron skillet or a barbecue grill, position the steak strategically:

   • On the Grill: Place the sirloin side directly over the hottest coals/burners and angle the fillet side toward the cooler side of the grill.

   • In a Pan: Place the sirloin side over the center of the flame, allowing the fillet to sit toward the cooler outer edge of the skillet.

3. High-Sear the Fat Edge First: Pick up the steak with tongs and hold it vertically on its thick fat edge for 1 to 2 minutes. This renders the strip of outer fat to grease the pan naturally while starting the caramelisation process.

4. Pan-Sear, Butter Baste, Then Finish in Oven:

   • Sear flat in a smoking-hot skillet for 2 minutes per side to build a hard crust.

   • Lower the heat, add 2 tbsp of butter, smashed garlic, and rosemary.

   • Crucial Step: Tilt the pan and spoon the foaming butter exclusively over the sirloin side and along the bone, avoiding the tender fillet so it doesn't overcook.

   • Transfer the skillet to a 200°C (180°C fan) oven for 3 to 5 minutes until a thermometer probe inserted into the sirloin reads 48°C–50°C for Medium-Rare.

5. Rest & Slice off the Bone: Rest on a warm board for 5 to 7 minutes. To serve like a steakhouse, run a sharp knife right along both sides of the T-shaped bone to free the fillet and sirloin intact, slice each across the grain into thick ribbons, and reassemble them around the bone.