T-bone steaks of Limousine cattle consist of a T-shaped bone with meat on each side. The larger side is the strip steak meat, which is from the short loin, whereas the smaller side contains the tenderloin.

Because bone conducts heat, and because of the differences in the two cuts of meat, different parts of the steak will reach the desired cooked temperature at different times. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired level of doneness before the strip.We fry it 6 - 8 mins on each side.

We sell  T-bones for kgs but only the whole pieces. One piece weighs ca. 0.5 - 0.7 kg.