28 Day Dry-Aged T-Bone Steak | Two Cuts in One The T-bone is the steak lover's steak — a showstopping cut that delivers two of the most prized pieces of beef in a single slice. On one side of the bone, the lean, flavoursome sirloin. On the other, the buttery-tender fillet. Dry aged for a minimum of 28 days, our T-bone develops an intense, concentrated beef flavour that sets it apart from anything you'll find in a supermarket. Why Choose a T-Bone? Two cuts in one — sirloin and fillet separated by the bone, offering contrasting textures in every serving 28-day dry aged — deeper flavour, improved tenderness, superior quality Premium Welsh beef — sourced from quality British cattle by our expert butchers The T-bone conducts heat — cooking more evenly and preventing the meat from drying out Ideal for grilling, pan frying or the BBQ How to Cook Your T-Bone T-bone steaks suit fast, dry heat cooking. Remove from the fridge 30 minutes before cooking and season generously with sea salt and black pepper. Sear in a very hot cast iron pan or over hot coals for 3–4 minutes each side. Finish in the oven at 180°C for a few minutes if needed, then rest for at least 5 minutes before serving. Aim for medium-rare to get the best from both the sirloin and fillet sections. Explore our full range of hand-prepared dry aged cuts in our Signature Steaks collection — rib eye, sirloin, fillet, côte de boeuf and more, all delivered fresh nationwide.
