T Bone Steak 500g

£19.00

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.

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We like to cook T Bone steaks in heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting.

 

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.

 

Even the best meat still requires expert preparation, so we work with master butchers who ensure our T bone steaks are carefully aged in ideal conditions. This is central to maintaining the quality you expect. We vacuum pack our T bone steaks to keep the meat fresh for longer. This also means it is suitable for home freezing. If you choose to freeze your meat, make sure you leave plenty of time for it to thaw properly. The easiest way is simply to leave it in the fridge overnight.

 

The shelf life of this T bone steak is 12 days from the date of delivery.

 

Cooking instructions:

  1. Remove the steak from the fridge half an hour before it’s needed. This is so it can reach room temperature and cooks more evenly.
  2. Rub a little oil and seasoning onto both sides of the steak.
  3. For a beautifully browned crust and maximum flavour, heat a heavy-based frying or griddle pan until smoking hot. You’ll know it’s hot enough when you hear the steak sizzle as it goes into the pan.
  4. Sear the steak evenly on each side for our recommended times (see below), turning every minute for the best caramelised crust.
  5. Leave to rest on a board or warm plate for about 5 minutes. Don’t be tempted to skip this bit! Resting adds to the juiciness because it allows time for the juices to redistribute throughout the steak and helps avoid them running onto your plate.
  6. Serve the steak whole or carved into slices, and season with sea salt and black pepper.

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

Additional information

Weight

395g, 450g