From our Sandbach counter
T-Bone Steak
£8.70
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
T-bone steak is a striking beef cut that combines two steak textures on either side of its distinctive T-shaped bone. Find it at The Butcher’s Blade in Sandbach, Cheshire, for a special steak dinner or a barbecue centrepiece.How to cook: Season well and sear in a hot pan or on the grill, then finish cooking as needed for the steak’s thickness and your preferred doneness. Rest before serving.Perfect with: Garlic butter, peppercorn sauce, chips, grilled mushrooms or a fresh salad. The bone adds presentation and makes this a great sharing-style steak.For an impressive beef cut from your local Sandbach butcher, T-bone steak is a classic option for steak lovers. Ask in store for cooking and portioning advice.
T-Bone Steak from The Butchers Blade in Sandbach. A T-bone makes the bone part of your portion-planning decision. Check the chosen weight and the space in your pan or on the grill before ordering. Keep the sides simple, watch how the different sections cook and use the instructions for the actual cut rather than assuming a fixed steak timer.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“We have had a few items from here including bavette steak and it has all been lovely. The only thing we would say is we like chubbier sausages but the ones we did have tasted great.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking T-Bone Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Two steaks in one
The fillet side cooks quicker than the sirloin side, so keep the fillet towards the cooler part of the pan or grill. Rest it, then carve both off the bone.
What goes with it?
Jacket potato with soured cream, corn on the cob and a simple green salad. A Californian Cabernet or a smoky porter.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.