The T-Bone steaks at FX Buckley Butchers have been dry aged for a medium of 21 days to enhance its flavour, taste and tenderness. Leaving the meat to hang on the bone allows our customers to experience the concentration and saturation of natural meat flavours and superior tenderness. This steak consist of both the striploin steak and the fillet steak allowing for a distinctive eating experience because it is cooked on the bone . Our T-Bone steak have a distinctive buttery and rich flavour appealing to real steak lovers.
Remove the steaks from the fridge 30 minutes before cooking. Rub them down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. Have your pan on a high heat for 2 minutes before adding the steaks. Then fry until it's just under how you want it cooked - No need to oil pan. 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well done. The result is a tender and succulent steak that's impressive to serve and tastes fabulous.
For a delicious finish, combine some butter and freshly crushed garlic to melt over the top - just remove your steak, put on the butter and let it rest (and melt!) for three minutes before serving.
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