Description DescriptionA true steakhouse classic, our 16oz T-Bone steak is dry aged in our salt fridge for a minimum of 4 weeks. With the tenderness of fillet on one side of the bone and the flavour of sirloin on the other, it delivers the best of both worlds in a single cut. For a larger alternative with a bigger fillet section, see our Salt Aged 28oz Porterhouse Steak Cooking Guide Remove from the fridge 30–40 minutes before cooking. Season generously with sea salt and black pepper. Heat a heavy griddle or frying pan until very hot. Cook for: Rare: 4 minutes each side (45–47°C) Medium Rare: 5 minutes each side (50–52°C) Medium: 6 minutes each side (55–57°C) Because of the bone, use internal temperature as your guide. Rest for at least 8–10 minutes before serving. Serving SuggestionPair with chunky chips and grilled mushrooms, finished with a peppercorn or béarnaise sauce for a restaurant-style plate
