T-Bone Steak, Frisona (Dry Age 20 days) +/- 0.85Kg

  • Sale
  • Regular price £24.50
Tax included. Shipping calculated at checkout.

All our Frisona breed meats are dry-aged for a minimum of 20 days. 

The well-known T-Bones are famous from NYC, and sometimes are also called Porterhouse, it all depends on which rib is cut from,  it has a bit of the probably two best cuts in a cow, with Ribeye/Sirloin in one side and Tenderloin in the other, with both attached to a central bone to enhance the flavour on grilling.

The FRISONA are feed 100% in grass, is the main one in dairy production. Its name comes from the region of origin, Friesland, located in northern Europe, although it is considered a Spanish breed integrated into Spain since it accounts for 40% of the total census.

What is T Bone Steak?

T Bone steak is a specific cut of beef steak. It comes from the sirloin and fillet, which is from the saddle. The name comes from the shape of the steak which has a ‘T’ formation in the middle and succulent meat on either side (sirloin on one and tenderloin on the other). It becomes a porterhouse steak when it comes from the short loin.


How to Cook T Bone Steak

Because T bone steak is both sirloin and tenderloin, the two sides behave slightly differently on the grill. The sirloin is the larger side and contains more fat than the tenderloin. This means it takes a little longer to cook. To ensure the steak as a whole is fantastic, we recommend you cook the steak with the tenderloin side on the cooler part of the grill if possible.

It’s best to cook T bone on the BBQ or the grill. Rub generous amounts of salt and pepper into the steak at least half an hour before cooking and take the steak out of the fridge an hour or so before cooking so it can reach room temperature.

Sear it on the grill to your taste (we like it medium-rare!) and leave to rest before eating. A great idea is to serve it with a light coat of garlic butter to enhance the flavour.



A minimum of 3 months from shipment