Chilled Wagyu M4-5 T-Bone / Porterhouse 1kg

Info Chilled Wagyu M4-5 T-Bones or Porterhouse 1kg T-bone and Porterhouse steaks come from the short loin and feature a T-shaped bone, but the key difference lies in the size of the tenderloin. T-Bone Steak: Has a smaller tenderloin section—typically between 0.51 inches to 1.24 inches at its widest point. Porterhouse Steak: Contains a larger tenderloin, at least 1.25 inches across at its broadest point, making it a more premium cut. Because the tenderloin is one of the most tender and sought-after parts of the steak, Porterhouse steaks tend to be more expensive than T-bones. If you're looking for a juicy, flavorful steak with a balance of strip steak and filet mignon, both are excellent choices! Cooking We have cut them nice and thick for 2 people. At 1kg per piece, these are huge steaks. Allow to get to room temperature for at least 2 hours. Season with plenty of salt & pepper, sear in a hot pan for 2 minutes on each side then roast in a hot oven (180°C) for 10 - 15 minutes. Rest for a further 15 minutes then carve off of the bone and slice each piece and arrange back around the bone.