Daylesford Organic Organic 35 Day Dry-Aged T-Bone Steak

How to cook the perfect T-Bone steak

1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature.

2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you’re using a frying pan.

3. Season generously with salt and pepper just before cooking.

4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide. 

5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence.

Rare: 10 mins | Medium: 14 mins | Well done: 20 mins

Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. If using a temperature probe, core temperatures:

Rare 40°C to 50°C | Medium 50°C to 60°C | Well done 60°C to 70°C.