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!


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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