Beef T-Bone Steak (Porterhouse)

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British Beef

For those who love the depth of flavour of the sirloin and crave the tenderness of the fillet. Our large t-bone steaks contain a cut of both sirloin and fillet separated on the bone.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.

Otherwise known as the Portahouse.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook the perfect T-bone steak, start by seasoning the steak with salt and pepper. Heat a heavy-based frying pan until very hot. Add a splash of oil and a knob of butter. Once the butter is foaming, place the steak in the pan. Cook for 2-3 minutes on each side for medium-rare, turning only once. For a medium steak, cook for 4 minutes each side. Let the steak rest for 5-10 minutes on a warm plate, covered with foil. Serve with your choice of sides, such as grilled vegetables or a fresh salad, and enjoy the succulent, tender meat.