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T bone steak
Two steaks in one — sirloin and fillet either side of the bone.
£26.75 per kg
A proper occasion steak. The T-shaped bone divides a strip of sirloin on one side from a piece of fillet on the other, so you get two textures in a single cut, and the bone itself adds flavour as it cooks. Best over coals or in a heavy cast iron pan, turned regularly, and rested for a good 5 minutes. Enough for a very hungry one or a generous two.
Thick, so use a moderate-hot pan or coals and turn every minute for even cooking. 8–10 min total, then rest 5-8 min. Aim the fillet side away from the hottest point.
100% British beef