One steak, two people, zero arguments
A 500g T-bone is really two steaks sharing a bone — a strip of sirloin on one side, a piece of fillet on the other. That makes it the fairest steak dinner going, if you carve it right. Cook it hot, rest it well, then take both muscles off the bone, slice them across the grain and deal them out so each plate gets some of each: the sirloin's flavour and chew, the fillet's butter-soft give. With a sharp rocket salad and good bread, that's dinner for two settled — and nobody drew the short straw.
Ingredients
- 1 Your Farmer grass-fed beef T-bone steak (about 500g)
- 1 tbsp olive oil
- Salt and pepper to season
- 60g rocket
- 30g parmesan, shaved
- 2 tbsp extra virgin olive oil
- 1/2 lemon
- Crusty bread, to serve
Instructions
Take the steak out of the fridge 10 minutes ahead, pat it very dry, rub with the olive oil and season generously on both sides.
1 T-bone steak1 tbsp olive oilHeat a grill pan over high heat until it's properly hot — a drop of water should skitter and vanish.
Lay the steak in with the smaller fillet side angled toward the pan's cooler corner — it's the leaner muscle and finishes first. Leave it alone for 4 minutes.
Turn once and cook another 3–4 minutes, until it reads 52–54C in the thickest part of the sirloin side for medium-rare.
Rest on a warm plate, loosely covered, for 8 minutes. Don't rush this — the rest is what makes the sharing work, because a rested steak holds its juices when you carve it.
While it rests, toss the rocket with the parmesan, extra virgin olive oil, a squeeze of lemon and a pinch of salt.
60g rocket30g parmesan1/2 lemonNow the carve: run your knife down each side of the bone to free the sirloin and the fillet in whole pieces, then slice each muscle across the grain.
Deal the slices out so each plate gets half the sirloin and half the fillet, pour the resting juices over, and serve with the salad and bread.
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The Fairest Cut in the Share
Butchers built the T-bone for exactly this. Cut through the short loin with the backbone left in, it carries two muscles: the sirloin on one side — the steak with the flavour and the proper bite — and the fillet on the other, so tender it barely needs teeth. Sold on their own, the big side is a classic sirloin and the small side is the same muscle as the special-occasion eye fillet — on the T-bone you get both, and the bone between them keeps everything juicier as it cooks. The 500g steak in a CSA beef share carves into a fair serve of each for two plates. One rule while it cooks: the fillet side is leaner and finishes first, so angle it toward the cooler corner of the pan. And because Your Farmer® cattle are 100% grass-fed, expect clean, honest beef flavour — the rocket and parmesan are there to frame it, not rescue it.
Swaps and Variations
The salad is deliberately spare, but it'll take direction: swap the rocket for cos with a mustardy vinaigrette, or add roasted cherry tomatoes when they're in season. Hungrier night? Oven chips or crispy smashed potatoes slot straight in. Feeding three, stretch with more salad and bread; feeding four, cook two steaks side by side and rest them together — they cook more evenly than one giant steak would. No grill pan? Any heavy frypan does the same job without the char lines, and the barbecue does it with them. A knob of butter melted over the slices just before serving never hurt anyone either.
Storage and Leftovers
Thawed and raw, the steak holds 2–3 days in the coldest part of the fridge. Cooked leftovers keep 3 days in an airtight container and are best cold — sliced thin into a sandwich with mustard, or over tomorrow's salad. Reheating slim slices of medium-rare steak only overcooks them; if you must, a few seconds in a screaming pan is the least-bad way. The bone goes in a freezer bag for stock — it's already done half the flavour work once, and it'll happily do it again.
Frequently asked questions
Which side of the T-bone is the fillet?
How do I carve it off the bone cleanly?
Is one 500g steak honestly enough for two?
What if one of us wants medium and the other medium-rare?
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