Beef T-Bone Steak in Melbourne: Delivered Fresh

The T-bone is cut from the short loin and takes its name from the T-shaped bone that separates two prized muscles: the tender eye fillet on the smaller side and the richer, firmer striploin (sirloin) on the larger. Cooking on the bone deepens the flavour and helps the meat stay juicy. Around 27g protein per 100g cooked.

Because the two muscles cook at slightly different rates, sear over high heat for 3 to 4 minutes a side, then position the pan or grill so the smaller fillet side sits over gentler heat to avoid overcooking it. Aim for medium rare, an internal 55C, and rest for at least 5 minutes. Carve the two muscles off the bone and slice each against the grain.