Waitrose and Partners
T-bone steak

T-bone steak

Cooking on the bone makes this steak extra succulent. Serve simply with fries and dressed salad leaves for a special sharing dinner for two.

Alex Szrok, chef at the Waitrose Cookery School, prepared this steak for a class, All Things Steak, which livestreamed in February 2024. In the masterclass, Alex covered choosing your cut, how to cook it to perfection, sauces, accompaniments and wine pairings.

The other dishes featured were Purple sprouting broccoli with anchovy, garlic & capersPotato pavéStilton butter, 'Nduja butter and XO butter.

Watch the recording now.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins
  • Plusresting

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  • 1 No.1 30-day dry aged T-bone steak (900g-1kg)
  • Sea salt flakes
  • 30g salted butter


  1. Preheat the oven to 200°C, gas mark 6. Remove all packaging from the steak and allow it to breathe for 20 minutes. 

  2. Put a large heavy-based frying pan over a medium heat. With tongs, hold the steak in the pan on its side with fat touching the pan. Cook in this way until a pool of the rendered beef fat has gathered in the pan and the fat on the steak is crisp and golden (6-7 minutes).

  3. Increase the heat to high and lay the steak down flat, season the top liberally with the sea salt flakes and cook for 3-4 minutes until golden. Flip the steak and repeat the seasoning, then cook to the same colour. With tongs pick up the steak to brown all the edges.

  4. Transfer the seared steak to a rack over a roasting tray and put in the oven for 8-14 minutes, depending how you like your steak cooked. You can use a temperature probe - 50°C for rare, 55°C medium rare, 62°C medium rare, 66°C medium well or 72°C for well done.

  5. Put the knob of butter on the steak and allow it to rest for 10 minutes, turning halfway through the resting process and basting with the accumulated juices and melted butter. Carve and serve.


Typical values per using 1 tsp sea salt flakes when made using specific products in recipe


6,536kJ/ 1,578kcals



Saturated Fat












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