All our Galician Blond breed cuts with the bone are dry-aged for a minimum of 40 days. And are feed 100% in grass.
This really special breed, are at least 10 years old cows, with an incredible fat infiltration, a yellowy fat due to the diet and pastures, that tastes even like sweet sometimes. Used by acclaimed restaurants in all the UK, with some of them making it the masterpiece for their concept.
T-Bones are a meat tasting feast itself, bringing to you the intense flavour from Ribeye/Sirloin and the tenderness od the Tenderloin Filet, a great sharing cut for 2.
The Galician Blonde is a protected breed just found in northern Spain, with many monitors in place to keep the consistency that has made it famous.
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