A T-bone steak is cut from the loin and contains two different muscles separated by a T-shaped bone — the sirloin on one side and the fillet on the other. It gives you two different eating experiences in one steak: the rich, full-bodied flavour of the sirloin and the butter-soft tenderness of the fillet.

Both are cut from the loin with sirloin and fillet on either side of the bone. The difference is where they're cut — a Porterhouse comes from further back where the fillet is wider, giving you a significantly larger fillet section. A T-bone is cut further forward where the fillet is narrower. Both are exceptional steaks.

Bring to room temperature for 30-45 minutes. Season generously with sea salt. Sear in a very hot cast iron pan — 3 minutes per side for medium-rare. The fillet side cooks slightly faster than the sirloin, so keep an eye on it. Rest for at least 6 minutes before carving off the bone and slicing against the grain.

From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.