• T-Bone Steak
  • T-Bone Steak
  • T-Bone Steak
  • T-Bone Steak
  • T-Bone Steak

T-Bone Steak 800g


In stock
  • Each steak weighs approx. 800g
  • Typically serves 2

Select quantity

We currently have 8 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

The t-bone steak* comprises both the fillet and sirloin; the bone separating the two resembling a 'T'. A truly iconic cut; it is the perfect sharing steak, offering up both tender fillet and fat-lined sirloin. A really excellent choice for those moments when one wants to indulge, ever so slightly.

Probably most famous in its guise as a bistecca alla Fiorentina, where hot coals and the quality of the meat are all that is important. Generous amounts of coarse sea salt and the lick of flames jumping off the barbecue combine to bring the very best out of this cut. Brush the steak during cooking with a couple of sprigs of fresh rosemary for an authentic flourish. Aim for a good amount of char on the steak and reach for the salsa verde and a glass of Chianti.

Fear not though, if the weather isn’t favourable or you just don’t own a bbq then searing in a hot pan and then basting with foaming brown butter will also return terrific results. A classic of the French bistro, try whipping up a sauce bordelaise, slick and rich with the addition of chunks of bone marrow.

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale t-bone steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Buy t-bone steak online, an indulgent sharing steak perfect for two.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take the t-bone out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Pre-heat your oven to 180°C
  3. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  4. Heat a non-stick pan or cast iron skillet until smoking hot
  5. Place the steak upright, with the fat facing down - you will need to assist in keeping it upright - allow the fat to slowly render, turning the heat down if needed
  6. After about 5 minutes turn the heat up and lay the t-bone on its side - leave it on that side for 2 minutes, moving it around the pan as you go
  7. Flip the t-bone steak to the other side and then leave for another 2 minutes
  8. Add a large knob of butter to the pan, along with a couple of sprigs of fresh thyme and a crushed clove of garlic - as the butter begins to brown and foam, then use a spoon to baste
  9. Flip again and baste the other side
  10. Flip and repeat twice more
  11. Transfer the pan to the oven and cook at 180°C for 4-5 minutes
  12. Take out and leave to rest somewhere warm for at least 10 minutes
  13. Carve away from the bone, slice and enjoy

*Select an oil with a high smoking point and neutral flavour

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