T-Bone Steak

With a variety of different cuts available, Tom Hixson of Smithfield's collection of T-bone steak is versatile and packed full of flavours. Working with only the finest producers across the globe, we can ensure that every T-bone steak you receive from Tom Hixson will be truly impressive in both appearance and taste. Order online from us today and experience the convenience of having high quality beef cuts delivered directly to your door. Browse our range of T-bone steaks below, or alternatively explore the other steaks we have available.
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Ex Dairy T-Bone Steak

Ex Dairy T-Bone Steak

This Ex-Dairy beef has a longer than normal maturation process (four years) this allows for a distinctive depth of flavour to develop. It has exceptional levels of marbling and it is dry-aged to enrich the incredible flavour profile even further. 

This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.

From £32.00£35.00
from0.50kg
Salt Moss Aged T-Bone Steak

Salt Moss Aged T-Bone Steak

By using key ingredients extra virgin Irish oriel sea salt and Irish sea moss and by keeping the beef enclosed in a salt moss cave under specific ageing conditions, a steak like no other has been created.

From £29.00
from0.45kg
Tom Hixson Wagyu T-Bone Steak

Tom Hixson Wagyu T-Bone Steak

A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.

£90.00
from0.80kg

More Information on T-Bone Steak

An impressive looking cut, known for its meaty flavour and excellent marbling, the T-bone steak is a popular choice for those with a big appetite. T-bone steaks are usually found in steakhouses and fine dining restaurants, but they are surprisingly easy to cook yourself. The products we stock come from both grain fed and grass-fed breeds, all of which are bound to impress guests at your next dinner party, and also make for the perfect stay-at-home steak night.

For those of you who love meat to offer a unique flavour, try our Salt Moss Aged T-Bone Steak. Our Northern Irish producers have created a new concept of ageing beef that provides a sweet, nutty taste with outstanding caramelisation. Once the animal is broken down, the T-bone cuts are enclosed within a salt moss cave under specific ageing conditions. Each stage of the ageing process helps to relax the meat, creating an extraordinary tenderness and texture.

If you are looking to buy beef in bulk, why not try our Meat Boxes? The Tom Hixson’s Starter Box includes one Black Label Argentine Beef Rump Heart, Marrow Dry-Aged Steak Burgers, and our delicious Dark Red T-Bone Steak. Perfect for those who love to grill, the Heliot BBQ Box contains Wexford Valley Tomahawk Steak, USDA St Louis Pork Ribs, Salt Moss Aged T-Bone Steak, and a branded BBQ Accessory Kit.


How Do You Cook a T-Bone Steak?

When it comes to steak, here at Tom Hixson, we know a thing or two about how to cook them to perfection. First, bring your steak down to room temperature and season liberally with salt and pepper.

Add a neutral oil to a skillet pan on high heat, and add your steak. For a juicy medium rare, cook the T-bone for around 5 minutes on each side, before basting with melted butter, garlic, and fresh herbs from your garden. Once your steak has reached your desired doneness, take out and leave to rest before serving.

To get your steak to your desired doneness, you may want to use a temperature probe to ensure you have cooked your T-bone to the correct temperature.

How to cook a T-bone steak to your desired doneness:


Desired Doneness

Remove From the Heat At:

Rare

48ºC

Medium Rare

52ºC

Medium

58ºC

Medium Well

62ºC

Well Done

68ºC



What Cut is a T-Bone Steak?

A T bone steak is similar to a porterhouse. It contains both top loins, sirloin, and tenderloin, fillet, joined together by the bone which is left in. The name is derived from its appearance as the bone often resembles the letter ‘T’.


What Bone is in the T-Bone Steak?

The bone found in a T-bone steak is actually the lumbar vertebra chopped in half, which makes up part of the cow’s spine. Flesh surrounding the bone found in T-bone steak is the spine’s muscles, which offers dense marbling and a good amount of fat coverage on the cut.


What is the Difference Between a Porterhouse Steak and T-Bone Steak?

Porterhouse often gets confused with T-bone steaks as they are cut from the same part of the cow. For a T-bone steak to be classed as a porterhouse, it must contain a larger portion of the fillet, at least 3.1cm, within the cut.

If you are looking to buy other quality steak cuts, look no further than Tom Hixson. Our comprehensive beef range includes sirloin, tomahawk, ribeye and fillet steaks.