20-day dry-aged beef T-bone steak

🥩🔥 20-Day Dry-Aged T-Bone Steak

Dry Aged T-Bone Steak • 20 Days • Premium Beef • Steakhouse Cut

The 20-day dry-aged T-Bone is the classic steakhouse steak, with its distinctive “T”-shaped bone separating two premium cuts: juicy striploin on one side and tender tenderloin on the other.
20 days of dry aging concentrates the flavor, creates a deeper, meatier aroma and elevates the texture, allowing the steak to develop a rich crust while retaining its juices when cooked.

📖 Product Description

• Cut: T-Bone (steak with a “T”-shaped bone)
• Type: Beef
• Aging: Dry aged for 20 days
• Ideal for grilling/BBQ, a cast-iron pan, the oven
• A cut that makes an impressive presentation and is perfect for steak lovers
• Packaged with traceability & quality certification

💎 Why choose it

🥩 2 cuts in 1 steak: striploin + tenderloin
🔥 Aged for 20 days: concentrated flavor and rich aroma
🦴 The bone adds extra flavor and helps the steak cook evenly
🍽️ Steakhouse results at home
✨ Perfect for special occasions and a “wow” experience

⚠️ Important

❗ This product is not ready to eat — it must be fully cooked before serving.

🔥 Cooking Method (ideal: cast iron + oven)

1️⃣ Take the steak out of the refrigerator 30–45 minutes before cooking.
2️⃣ Pat dry thoroughly and season with salt.
3️⃣ In a hot cast-iron pan: 2–3 minutes per side for a deep crust.
4️⃣ Transfer to a 180°C oven for 5–10 minutes (depending on thickness).
5️⃣ Rest for 8–10 minutes before slicing.

✅ Suggested internal temperatures (after resting):
• Medium-rare: 52–54°C
• Medium: 57–60°C
• Medium-well: 63–66°C
• Well done: 70°C+

💡 Chef’s Tip

• Slice the tenderloin and striploin separately when serving.
• Finish in the cast iron with butter, garlic and thyme for aroma.
• Resting is the secret to juiciness.

🍽️ Pairings & Serving

• Baby potatoes/fries, mashed potatoes or mashed celeriac
• Sautéed mushrooms or grilled vegetables
• Green salad with vinaigrette
• Pepper sauce or chimichurri

Wine: full-bodied red (Syrah, Cabernet, Xinomavro)

🌏 Flavor Profile

✔ A concentrated, deeply meaty flavor from aging
✔ Juicy striploin + tender tenderloin in one cut
✔ A deep crust and rich dry-aged finish

🏷️ Badges

🥩 T-Bone | 🦴 Bone-In | 🔥 Dry Aged 20 Days | 🍽️ Steakhouse Cut | 🧈 Butter Baste | 🥇 Premium Beef

20-day dry-aged T-bone beef steak, a premium bone-in cut featuring a “T” bone that combines striploin and tenderloin. Ideal for the grill or a cast-iron pan. Raw product — must be thoroughly cooked before consumption.

T-bone, Dry aged, Dry-aged, Beef steak, Steak, BBQ, Cast iron, Tenderloin, Striploin, Premium