Grass-Fed T Bone Steak


Fillet ~ Porterhouse ~ Marbling

What more could you want!  Our beef is traditional breed and fed on lush East Suffolk pasture, we the dry age the sirloins, with the fillet attached for a minimum of 4-5 weeks. The boys then cut your T Bone steaks to order.

A T Bone consists of Fillet and sirloin on either side of a T shaped bone. Also known as porterhouse, but i think T bone covers it.

One of these beauties could feed two, but one each is fine!

Some tips on cooking

1 Place your T Bone Steak on a plate and allow it to reach room temperature.

2 Preheat your oven to 170°C

3 Rub a little oil on to the T bone and season well with Sea salt flakes and some cracked black pepper, I like to rub some fresh garlic onto the steak too.

4 Heat up your BBQ, then let the flames die down, or if using get your griddle pan nice and hot.

5 With some tongs stand your steak with the fat down, to render some of the fat down and to get some heat into the fat, fat takes longer to cook than the meat. So 5-6 minutes.

6 Crank up the heat and lay the steak down to sear the meat, don’t move it around, wait for 1-2 minutes then turnover, sear for another 1-2 minutes

7 Reduce the heat a tad, add some garlic and butter and baste the steak in the melted butter for a couple of minutes, turning the steak occasionally.

8 Place on a tray in the pr heated oven for 3-4 minutes.

9 Remove from the oven and place on a wooden board with some grease proof and a tea towel over, for 5 -8 minutes.