Dry Aged T Bone Steak – 500g

A Tasty Cut Made Up of Tender Fillet & Flavoursome Sirloin Steak


  • Two Lean Tender Steaks
  • Salt Dry Aged for the Most Flavoursome & Juicy Steak
  • A Meat Lover's Favourite


A Steakhouse Favourite, two steaks in one, made up of the fillet and sirloin divided by a T shaped bone. This cut will generously feed two people, however we understand if it is too good to share. Simply season and enjoy!

Visit Make It Scotch for more recipe ideas.

Scotch T-Bone Steak with Oven dried Tomatoes and Charred Cos Lettuce – Make It Scotch Recipe


100% Scotch Beef


Typical Nutritional Values

 Per 100g
Energy (kJ)837 kJ
Energy (kcal)201 kcal
Fat13 g
Saturated Fat5.6 g
Carbohydrates0 g
Sugars0 g
Protein22 g
Salt0.16 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

Bring Meat to room temperature before cooking.

Blue - Seared outside, 1 minute each side, ensure all edges
are sealed. 100% red centre. Internal temp: 10-29ºC.
Should feel spongy with no resistance

Rare - Seared outside, 2½ minutes each side. 75% red centre.
Internal temp: 30-51ºC. Should feel soft and spongy
with slight resistance.

Medium Rare - Seared outside, 3-4 minutes each side.50% red centre.
Internal temp: 57-63ºC. Should feel fairly soft, fairly
spongy and slightly springy.

Medium - Seared outside, 4 minute each side. 25% red centre.
Internal temp: 63-68ºC. Should feel firm and springy.

Medium Well - 5 minutes each side Slight hint of pink. Internal temp:
72-77ºC. Should feel firm with a slight spring.

Well Done - 6 minutes each side. 100% brown throughout. Internal
temp: 77ºC+. Should feel very firm and will spring
back quickly.

Take care when cooking as fillet will cook faster than sirloin. This is a guide only.

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