T-bone

T-bone Steaks – A Classic and an Experience. One steak, two worlds of flavour.

The T-bone steak comes from the rear loin. The bone conducts heat and boosts the aroma. Often 2–4 cm thick, sometimes weighing up to 1000g. One steak, two worlds of flavour and texture. An ideal choice for a true meat-eater!

Provenance Makes a Difference: Global T-Bone Selection.

We offer T-bone from the best corners of the world, aged for 21–40 days for maximum juiciness. We have dry-aged options, which deepen the flavor to nutty and umami notes, and wet-aged options. You will find beef from the USA (Star Ranch Angus) with an intense flavour and Poland (grass-fed, grain-finish) for a perfect balance. 

How to Make the Perfect T-Bone? Processing Secrets.

The key is the "sear + rest" method. Remove the meat from the fridge for 30–60 minutes, pat dry, and rub with salt. Sear on a highly heated pan or grill for 2–3 minutes per side (for medium rare). The bone conducts heat, making this steak more resistant to drying out. Let it rest for 5–8 minutes – this is crucial for preserving juiciness.

Temperature is the Secret: Don't guess – use a thermometer! Medium Rare is 55–57°C.