Description of T-bone

T-bone, the prime cut for the real meat lover. T-bone consists of two pieces of meat in one: sirloin and entrecôte. The two pieces of meat are separated by a T-shaped bone, making it one of the highest-grade steaks available. T-bone comes from American cattle that live on the wide open plains.


Vacuum-Packing, total ± 500 grams. Also available in a carton.

The most delicious flavour combinations with your T-bone

Spice your T-bone up slightly for the most delicious flavours. Want to add some extras? Then combine the T-bone with tomato, pepper, onion and olives. It's the most delicious flavour combination. Want to add some more luxury to your T -bone? Then combine your steak with mushroom, mustard and sherry sauce. Incredibly delicious!.

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100% beef


Nutritional values

Per 100 Gram.


Energy 787 kJ / 189 kcal
Fat 11,2 g
Saturated fat 4,8 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 22,0 g
Salt 0,0 g
Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.


Use a frying pan with fat (oil, butter or lard) until golden brown, 2 minutes on each side.
Set the heat to low and let it cook for 3 more minutes. 
Add salt and pepper. 


T-bone can also be prepared on a grill or barbecue.

T-bone with mushroom mustard sherry sauce

2-4 persons


  • 2 T-bones
  • 200g Mushrooms
  • 1 Clove garlic
  • Fresh thyme
  • 150 ml Medium Sherry
  • 1 tbsp Balsamic vinegar
  • 150ml Beef stock
  • 2 tbsp Coarse mustard
  • 150 ml Cream
  • Olive oil

Cut the mushrooms into slices and crush the garlic. Heat olive oil in a pan and add the mushrooms with the garlic and thyme twigs. Fry until the mushrooms have softened.

Add 100 ml sherry and boil for a few minutes. Then add the balsamic vinegar and stir well.

Add the remaining sherry, bring to the boiling point. Add the cream and cook on low heat for a few minutes.

Meanwhile, grill the t-bones; first about 2 minutes on each side on high heat, then cook gently for 3 minutes.

Then whisk the mustard into the sauce. Serve with the shortloin.