Pan T-bone is two steaks in one — a strip of sirloin and a nugget of fillet either side of the bone, seared hard in a heavy pan. T-Bone Steak 500-600g is the classic British plate steak; Rump Steak 2x 6oz is the everyday pair when you want a simpler pan fry. Shop both in beef steaks and beef.
Pan method
Pat the T-bone dry and season well with salt and pepper. Heat a cast-iron or heavy frying pan until it is properly smoking hot, then add a thin film of oil with a high smoke point. Lay the steak in and leave it alone 2 to 3 minutes for a deep crust. Flip and cook another 2 to 3 minutes, then tilt the pan and baste with a knob of butter, garlic and thyme for a minute. Because the fillet side cooks faster than the sirloin, stand the steak on the fat edge for 30 to 60 seconds to render, and probe both sides of the bone — aim for about 52°C rare or 57°C medium-rare in the thicker sirloin. Rest five to six minutes. Do not crowd a small pan; one T-bone needs space. If the fillet is done early, tip that side slightly off the heat while the sirloin catches up. Wipe excess fat between steaks so the pan stays hot rather than stewing.
BBQ, grill and oven backup
No pan: hot BBQ or grill 3 to 4 minutes a side then cooler finish, or sear then oven 180°C for 4 to 8 minutes depending on thickness. Browse beef steaks for T-bone, rump and sirloin, and beef for mince and joints when the freezer needs filling.
What to serve
Chips, watercress, and a simple butter sauce, or roast tomatoes and mushrooms. Slice off the bone to share. Leftover slices make a cracking steak sandwich with mustard and rocket. Freeze spare steaks interleaved; thaw overnight for an even sear.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.