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Irish Angus T-Bone


Product Description

At La Boucherie, we take pride in offering the very best cuts of meat available, and our T-bone steak is no exception. This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. The T-bone steak is a classic cut that has been beloved by meat lovers for generations.

Each T-bone steak we offer is carefully selected and cut by our expert butchers, ensuring that it meets our high standards for quality and flavor. We sell our T-bone steaks in portions that are perfect for one or two people, so you can enjoy this delicious cut of meat without any waste.

The tenderloin in a T-bone steak is between 1/2 and 1 1/4 inches in diameter, making it one of the most tender cuts of meat available. Paired with the strip steak, which is known for its rich, beefy flavor, the T-bone steak is the perfect choice for anyone who loves a hearty, satisfying meal.

At our butcher shop, we source only the finest meats from around the world, ensuring that our customers get the very best products available. Our T-bone steaks are no exception, with each one carefully inspected and prepared to meet our strict standards for quality and flavor.

So why wait? Visit our butcher shop today and experience the incredible taste and quality of our T-bone steaks for yourself. Whether you’re grilling them up for a summer barbecue or preparing a gourmet meal for a special occasion, our T-bone steaks are sure to impress. With their tender texture and rich, beefy flavor, they’re the perfect choice for any meat lover. Try them today and taste the difference for yourself. Shop the rest of our beef range here.





1 Irish Angus T-Bone
neutral oil, such as groundnut or grapeseed oil
25g of butter

1 shallot, peeled and finely chopped
150ml of milk stout, or another soft and creamy dark beer
1 bulb of garlic, roasted until soft
1 tsp Dijon mustard
450ml of beef stock
1 tsp sherry vinegar
1 beef marrow bone, split lengthways (ask your butcher to do this for you), marrow scraped out
25g of butter
Remove the steak from the fridge an hour before you want to cook it. Preheat the oven to 200°C/gas mark 6
To begin, roast the garlic for the sauce. Slice the top off the bulb to expose the tops of the cloves, drizzle the bulb in a little oil, season with salt and wrap in foil. Place on a baking tray and roast for 35–45 minutes, until the cloves are soft
To make the beer and bone marrow sauce, melt the butter in a saucepan and gently cook the shallots for 5–10 minutes, or until they’re light golden in colour
Add the beer and leave to bubble and reduce for a few minutes

Remove from the heat and whisk in 6 cloves of the roasted garlic and the mustard. Add the beef stock and sherry vinegar, bring to a simmer then reduce by half
Add the bone marrow and allow to melt – it won’t melt completely but will leave some lovely wobbly bits. These are good. Season with salt to taste
To cook the porterhouse steak, heat a large, heavy-based pan like a cast iron skillet over a medium-high heat. Pat the steak dry and season very generously with salt and pepper (this is a thick steak and you need to season heavily)
Coat the bottom of the pan with a neutral cooking oil (such as groundnut oil) and place the steak in the pan, allowing it to build up a crust for a couple of minutes. Turn and cook until a deep crust has formed on the other side
Continue frying, turning occasionally, until cooked to your liking, adding a generous knob of butter and basting the steak with it towards the end of cooking. A medium-rare steak will read 40°C on a temperature probe inserted into the centre of the steak
Remove the steak from the pan and cover with foil. Allow to rest for 10 minutes before slicing and serving with the beer and bone marrow sauce and chips


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