Christmas and New Year 2026
Our Christmas Orders are now closed, we look forward to seeing you when you collect your order.
Don't forget to order one of our Award Winning Steak Pies for New Year
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T Bone
T-Bone Steak Matured for a minimum of 21 days A T-bone gives you two steaks in one: fillet on one side of the bone and sirloin on the other. It’s a big, flavourful steak for true meat lovers, and a popular choice for celebrations, the festive season and the summer months. Its generous size and the pairing of two of the most prized cuts of beef make the T-bone one of the highest quality gourmet steaks. It’s also easy to cook, as the bone helps conduct heat through the meat, so it cooks more evenly and stays succulent.
T-Bone Steak
Matured for a minimum of 21 days
A T-bone gives you two steaks in one: fillet on one side of the bone and sirloin on the other. It’s a big, flavourful steak for true meat lovers, and a popular choice for celebrations, the festive season and the summer months.
Its generous size and the pairing of two of the most prized cuts of beef make the T-bone one of the highest quality gourmet steaks. It’s also easy to cook, as the bone helps conduct heat through the meat, so it cooks more evenly and stays succulent.
Matured for a minimum of 21 days
A T-bone gives you two steaks in one: fillet on one side of the bone and sirloin on the other. It’s a big, flavourful steak for true meat lovers, and a popular choice for celebrations, the festive season and the summer months.
Its generous size and the pairing of two of the most prized cuts of beef make the T-bone one of the highest quality gourmet steaks. It’s also easy to cook, as the bone helps conduct heat through the meat, so it cooks more evenly and stays succulent.
How to cook the perfect steak
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick sirloin steak, pan fried.
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick sirloin steak, pan fried.