T-Bone Steak 1
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T-Bone Steak

£15.42 – £18.50

Our T-Bone Steak is the classic choice for hearty appetites: a combination of meltingly tender fillet and succulent sirloin together in one very generous serving. Our 28-day-aged T-bones are always in high demand with customers at The Carpenters Arms in Walterstone, near Abergavenny, where they top the speciality steak menu.
We sell them in a choice of 500g (17oz) and 600g (20oz) weights, and recommend searing them in a hot pan then finishing them in the oven. But you can also serve them pan fried or grilled – and they’re great on the barbecue, too. See below for more tips.

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How much do you need?

Customers often ask us how much meat they need to allow per person, so we’ve compiled this simple guide. Appetites vary of course, so you may need more if you’re feeding hungry teenagers or the local rugby team.

Boneless stewing cuts 180g (6oz) per person
Boneless joints 225g (½lb) per person, plus 450g (1lb)
Bone-in joints 340g (¾lb) per person

Steak cooking tips

How to cook your steak

  • Our favourite way to cook steak is to pan fry it. The thicker the steak, the more time it will need, but as a rough guide, we’d suggest these timings for a 2cm-thick steak:
    Rare: About 1½ mins each side
    Medium: About 2-2½ mins each side
    Well done: About 4-5 minutes each side
  • Take the steak out of the fridge 20 minutes before you’re ready to cook it so that it can reach room temperature. This helps ensure it cooks more evenly.
  • Choose a pan with a thick, solid base to conduct the heat properly – cast-iron skillets are ideal. Turn the heat to high and get the pan very hot.
  • Rub the steak with a little groundnut or rapeseed oil, but wait until you’re ready to put the meat in the pan before seasoning it. Otherwise the salt will draw out the juices, which can make the meat dry.
  • Carefully place the steak in the hot pan. Avoid moving it around as this will allow it to develop a rich caramelised crust. It also seals the meat, helping to keep the juices inside.
  • Gently prodding the meat with your finger will give you an idea of how ‘done’ it is. Steaks become firmer as they cook, so a rare steak will feel quite soft and spongy, a medium one will be soft and springy, and if it’s firmer, it’s more well done.
  • Let your steak rest on a warm plate for 5 minutes before serving. This will allow the juices to settle and help keep it succulent.
  • Large bone-in steaks, such as T-bones don’t always cook evenly in the pan, and can be undercooked around the bone. Try finishing them with an extra 10 minutes in a preheated oven (200˚C/fan 180˚C/gas mark 6).

Grilling & barbecuing

  • If you prefer to grill your steak, use the timings above as a guide.For barbecuing, we suggest the following timings for a 2cm-thick steak:
    Rare: 2-3 minutes each side
    Medium: 4-5 minutes each side
    Well done: 5-6 minutes each side

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