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All About Meat / Beef

T-Bone Steak Grain Fed Black Angus (approx 0.8kg)

Tender Fillet + Rich Sirloin = Juicy T-bone steak. Why choose just one cut?

$29.56
per portion
Price per kg : $36.95
Average weight: 0.8kg
Description

Why choose between a strip steak or a filet mignon when you can have both steaks in a T-bone? The filet mignon side is fork-tender and mild in flavour. The strip side of the T-bone is bold and beefy – both are delicious, tender cuts of beef.

The two distinct steaks on the T-bone are separated by bone, which insulates the meat while cooking and allows the steak to retain moisture and juiciness.

Ingredients

100% beef

Cooking Guide

Pro Tips:

When you cook a bone-in steak, the portion closer to the bone cooks slower and the meat farther from the bone will cook faster.

Start with a quick sear in a hot pan for a caramelised crust, and finish in the oven to your preferred doneness. Indirect heat is the best cooking method for T-bones.

Preparation: Take the steak out of the refrigerator 30 minutes before cooking.

Seasoning: Season generously with salt, pepper, and your favourite herbs.

Pan-Searing:

  • Preheat oven to 200°C.
  • Heat a heavy skillet over high heat until smoking hot.
  • Add a tablespoon of oil with a high smoke point.
  • Sear the steak for 2-3 minutes per side to develop a crust.

Oven-Finishing:

  • Transfer the skillet with the steak to the preheated oven.
  • Roast for 5-7 minutes until the desired doneness is reached.

Resting: Let the steak rest for 5-10 minutes before serving.

Internal Temperatures:

  • Rare: 52°C
  • Medium-Rare: 57°C
  • Medium: 63°C
  • Well-Done: 71°C
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