Description
Sashi Diamond T-Bone 500g
Triple Winner World Steak Challenge !
Sashi T-bone combines two of the most popular cuts of beef: tender fillet on one side of the bone and juicy sirloin on the other. This is an impressive steak with power, character, and a true steakhouse feel.
Origin and Quality
Sashi is an internationally award-winning meat brand known for its high quality and careful selection of cattle from Europe. Only animals with the right fat marbling and flavour profile are chosen. This results in a T-bone with:
- Good intramuscular marbling
- Juicy and flavorful texture
- Consistent quality and tenderness
- Elegant meat character that tolerates simple seasoning
About the Meat
The T-bone is one of the most iconic steak cuts from the loin. The strong bone contributes extra flavour and gives the meat a juicy and rustic character. This steak is perfect when you want to serve something special – without complicated preparation.
Preparation
The T-bone contains two different muscles that react differently to heat. For best results, the steak should be heated controlled.
Recommended Methods
- Grill (recommended): Sear over high heat and then cook indirectly
- Pan + oven: Brown in a pan with butter and herbs, then finish in the oven at 160 °C
- Reverse sear: Start low for even temperature, finish on high heat
Core Temperature
- Medium rare: 54–56 °C
- Medium: 58–60 °C
Rest for 5–7 minutes before serving. Feel free to salt before and after cooking for an extra good crust and flavour.
Serving Suggestions
- Garlic butter and grilled vegetables
- Steak frites with peppercorn sauce
- Thyme, shallots, and red wine jus
Frequently Asked Questions
How many people does 500g serve?
A generous portion for one or perfect to share between two.
What distinguishes Porterhouse from T-bone?
Porterhouse has a larger proportion of fillet than T-bone, otherwise they are similar.
Should I cut the meat from the bone before serving?
Yes, for even serving, you can cut the meat off and slice it before returning it to the bone for serving.
Payment
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