• Fresh Halal Grass - fed Beef T - Bone Steak - Steak & Roast, Prime Britsh Beef - Onlinemeatshop.com
  • Fresh Halal Grass - fed Beef T - Bone Steak - Steak & Roast, Prime Britsh Beef - Onlinemeatshop.com
  • Fresh Halal Grass-fed Beef T-Bone Steak - Prime 600g
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Vendor: Onlinemeatshop

Fresh Halal British Angus Beef T-Bone Steak - Premium, Grass Fed

£15.49
£15.49
Fresh Halal Grass - fed Beef T - Bone Steak - Steak & Roast, Prime Britsh Beef - Onlinemeatshop.com
Fresh Halal British Angus Beef T-Bone Steak - Premium, Grass Fed

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

A T-Bone steak is a bone-in cut from the beef loin: one T-shaped bone splits a wider strip loin section from a smaller fillet piece, so you get two textures in a single steak. Made from 100% Beef and Certified Halal, slaughtered by the non-stunned method, it's built for a hot pan or the grill.

What's Inside This T-Bone Cut?

That single bone crosses the short loin, so meat from two different muscles stays together: a broad strip loin on one side, a smaller fillet piece on the other. Left on the bone, it holds its shape on a hot grill or in a heavy pan.

Cuts, Weights and Pack Sizes

We cut this T-Bone to order two ways — a Thin Steak (550-650g) or a Single Rib (950-1100g), the only two cuts sold — in packs of 500g, 1kg or 2kg, a 500g-to-2kg range overall.

T-Bone or Porterhouse — What's the Difference?

Both come from the same short loin, but a porterhouse is cut further toward the sirloin end, where the fillet muscle grows wider. This T-Bone's Thin Steak (550-650g) and Single Rib (950-1100g) sit closer to the loin — true T-Bones, not the larger porterhouse cut.

Storing Your T-Bone

Keep it refrigerated until you're ready to cook, and pat it dry before it hits the pan or grill. Not cooking it right away? Freeze it in its packaging and thaw it fully in the fridge before you cook.

A Thin Steak (550-650g) is a generous portion for one, or stretch it to two with a few sides.

A Single Rib (950-1100g) feeds two to three, especially carved off the bone and shared out.

Packs run 500g to 2kg — pick 500g or 1kg for one or two steaks, or go 2kg for a bigger table.

Keep this T-Bone refrigerated until you're ready to cook, and pat it dry before it goes into the pan or onto the grill.

Not cooking it straight away? Freeze it in its packaging, then thaw it fully in the fridge before cooking — never at room temperature.

Typical values per 100 g (raw):

Energy260 kcal
Protein17.92 g
Fat20.96 g

Basis: bone-in beef rib eye, lean and fat together. Reference: USDA FoodData Central, "Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, choice, raw" (FDC 172152).

Pan-Seared with Butter Baste: Get the pan ripping hot, sear a Thin Steak (550-650g) hard and fast, and spoon butter over the fillet side as it cooks so it doesn't dry out before the strip side catches up.

Grilled Over High Heat: Grill either cut over direct heat, turn it once, then shift it to a cooler spot on the grill to bring the thicker Single Rib (950-1100g) through to the bone.

Oven-Finished Reverse Sear: Start a Single Rib low in the oven, then finish it hard in a hot pan for the crust — a good move on the bigger cut when you want an even medium all the way through.

Think classic steakhouse: T-Bone and chips, or sliced onto a board with grilled vegetables.

Or take it South Asian — sear the steak, slice the meat off the bone, then finish it through a quick karahi-style tomato and pepper sauce, spooned back over the sliced T-Bone just before serving.

The Single Rib (950-1100g) also makes a shared main for two, carved straight at the table.

Does marinating a T-Bone speed up cooking?

Not really — a marinade sits on the surface, it doesn't change how fast heat reaches the centre of a bone-in steak like this, so a Thin Steak (550-650g) and a Single Rib (950-1100g) need roughly the same time on the heat marinated or not.

Should I pat a marinated T-Bone dry before it hits the pan?

Yes — wipe off the excess marinade first, especially on the thicker Single Rib, or the surface steams instead of searing and the crust takes longer to form.

What happens if I leave a T-Bone marinating too long?

An acidic marinade left on too long can start breaking down the surface texture of the fillet side before it touches the strip side, since the two muscles aren't the same thickness.

How do I know a marinated T-Bone is cooked through?

Check near the bone on the thicker Single Rib (950-1100g) — that's the last part to reach temperature, marinated or plain.

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