Our Dry-Aged T-Bone Steak is a premium, grass-fed beef cut, featuring both the tenderloin (eye fillet) and sirloin (New York strip) in one steak. Dry-aged to perfection, this cut boasts deep, rich umami flavors, enhanced tenderness, and a beautifully caramelized crust when seared. Perfect for grilling, pan-searing, or reverse-searing, this steak is a must-try for any true steak lover. Cooking Instructions: 🔥 Pan-Fry (For a Perfect Sear & Juicy Center) Bring steak to room temperature before cooking. Heat a cast-iron pan over high heat with a drizzle of oil. Season generously with salt and cracked black pepper. Sear for: 2-3 minutes per side for rare 3-4 minutes per side for medium-rare 4-5 minutes per side for medium Add butter, garlic, and rosemary in the final minute for extra flavor. Rest for 5-10 minutes before slicing. 🔥 Reverse Sear (For Precision Cooking & Maximum Tenderness) Preheat oven or smoker to 110°C (230°F). Roast or smoke until internal temp reaches 48-50°C (118-122°F) for rare or 52-54°C (126-130°F) for medium-rare. Heat a pan or BBQ to high heat and sear for 1-2 minutes per side for a perfect crust. Rest before slicing. 🔥 BBQ/Grill (For a Smoky, Charred Finish) Preheat BBQ to high heat. Grill for 4-5 minutes per side, depending on thickness and doneness. Move to indirect heat and cook for another 5-10 minutes if needed. Let rest before slicing. Serving Suggestions: 🥔 Serve with crispy rosemary potatoes and a red wine jus.🥗 Pair with charred broccolini and a fresh garden salad.🍷 Enjoy with a bold Shiraz, Malbec, or full-bodied Cabernet Sauvignon. 🔥 Big on flavor, dry-aged for perfection—our Dry-Aged T-Bone Steak is a steakhouse classic that delivers the best of both worlds! $70/kg350g Average size
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