T Bone Steak 450g


Something of a showstopper, we cannot get enough of these mind-blowing T Bone steaks. The cut has long been a favourite of chefs and foodies, as the T bone in the middle conducts heat within the meat. A natural cooking aid, the bone makes the meat cook evenly, while preventing it from drying out. This enhances the rich flavour and is one of the many reasons why this princely cut retains its position as an true all-round great. Our T Bone steaks are large, satisfying and indulgent. They consist of two of the most-prized cuts of beef – the sirloin and the fillet.

We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  Weights and portions will be as stated.

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Indulge in the epitome of steakhouse excellence with our T-Bone Steak at The Black Farmer. Sourced from the finest, ethically raised cattle, our T-Bone Steak is a true masterpiece of flavor and tenderness. The T-Bone is a generous cut that combines the richness of the tenderloin with the robust flavor of the New York strip, offering the best of both worlds in one impressive steak. With its well-marbled texture and mouthwatering juiciness, every bite of our T-Bone Steak delivers an unforgettable taste experience. Whether you prefer it grilled to perfection or cooked to your preferred doneness, our T-Bone Steak promises a dining sensation that will leave you utterly satisfied.
To maintain the quality and freshness of your T-Bone Steak, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Ensure the steak is properly wrapped or stored in an airtight container to prevent any exposure to air and potential cross-contamination. Stored correctly, the T-Bone Steak can be refrigerated for up to 3-4 days. If you want to extend its shelf life, you can also freeze the steak. Wrap it tightly in plastic wrap or place it in a freezer-safe bag or container before storing it in the freezer. Frozen T-Bone Steaks can maintain their quality for approximately 6-12 months. When ready to enjoy, thaw the steak in the refrigerator and consume it promptly.
This pack contains 1 piece.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Here’s cooking instruction for T-bone steak:

1. Start by taking the T-bone steak out of the refrigerator and letting it sit at room temperature for about 30 minutes. This allows it to cook more evenly.
2. Preheat your grill or skillet over high heat. You want it to be very hot to get a good sear on the steak.
3. While the grill or skillet is heating, season the T-bone steak generously with salt and pepper, or your preferred seasoning rub. Make sure to season both sides.
4. Once the grill or skillet is hot, place the T-bone steak on the cooking surface. For a 1-inch thick steak, cook it for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
5. While cooking, avoid flipping the steak too frequently. Let it cook on one side until it develops a nice crust, then flip it over to cook the other side.
6. To check the doneness, you can use a meat thermometer inserted into the thickest part of the steak. For medium-rare, the internal temperature should read around 135°F (57°C).
7. Once the steak reaches your desired doneness, remove it from the grill or skillet and transfer it to a cutting board. Allow it to rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
8. After resting, you can slice the T-bone steak against the grain into thick, juicy slices. Serve immediately and enjoy!

Remember, cooking times may vary depending on the thickness of the steak and your preferred level of doneness. Adjust accordingly and always use a meat thermometer for accurate results.

Nutiritional information typical values per 113g,

as sold
Energy 200 kCal
Fat 8.3 g
of which saturates 3.2 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 29.4 g
Salt 0.08 g

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