T-Bone Steak

Two steaks on one bone: beefy striploin (faux-filet) on one side, tender filet on the other. A charcoal classic.

What it is. Cut across the short loin, where a T-shaped bone separates the striploin (faux-filet) from a piece of the tenderloin (filet).

Taste and texture. The strip side is firm and beefy with a fat edge; the filet side is soft and mild. Two textures in one steak.

How to cook it. Direct charcoal. Salt it 40 minutes ahead, then grill with the strip toward the hottest coals and the filet away, 3–4 minutes a side. Probe both sides and pull at 52 °C. Rest 5 minutes, cut both muscles off the bone and slice. Serve with grilled vegetables and fries.

Pack and storage. Arrives blast-frozen and vacuum-sealed, one steak per pack, charged by its real weight: each weighs about 500–700 g. Keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter, and cook it within a day of thawing.

Where it comes from. Our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.