The Classic T-Bone Steak Two iconic cuts in one legendary steak. The T-Bone is the quintessential choice for those who don't want to choose between the buttery tenderness of an Eye Fillet and the bold, juicy flavor of a Sirloin. Sourced from premium Australian beef and cut thick to ensure a perfect cook, this steak is a favorite for the grill, offering a rich, multi-textured experience that only a bone-in cut can provide. The Butcher’s Tip: Managing the Two-Sided Cook Because the Eye Fillet side cooks faster than the Sirloin side, position the steak on your grill or pan so the larger Sirloin side is over the direct heat, while the smaller Fillet side is slightly further away. Aim for a medium-rare finish by pulling it off the heat when the internal temperature hits 54°C. The most important step: Rest the steak on a warm plate for at least 8–10 minutes. The bone retains significant heat, and this resting period allows the juices to pull back into the center of the meat, ensuring both sides stay succulent and tender. This product will be sold each with a minimum weight of 400g
