• Premium Dry Aged T-Bone | The Butcher Shoppe
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The Butcher Shoppe - Cannon Hill

Dry Aged T-Bone

Dry Aged T-Bone

$50.00 per / kg
$50.00
Sale Sold out

Dry aged T-bone steak from The Butcher Shoppe's own dry-aged case in Cannon Hill, Brisbane. Sirloin on one side, eye fillet on the other. Sear hot and pull at 52°C.

Single Cut
$17.50 Each By Weight

Product Description

Our dry aged T-bone comes straight from The Butcher Shoppe's own dry-aged case, so it's a dry aged butcher cut you can trust. One bone, two steaks: sirloin on one side, tender eye fillet on the other, with concentrated flavour from the ageing.

Cooking & Temperature Guide

Season generously with salt just before it hits the pan. Sear hard in cast iron or on a screaming hot grill, 2 to 3 minutes per side for a 2.5cm dry aged t bone. Pull at 52°C and rest 5 to 8 minutes on a warm board to land at medium-rare. Prefer a fresher beef profile? Try our King Island grass fed T-bone or the dry aged rib fillet.

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