Pasture-Raised T-Bone Steak (+/- 350g)

A classic T-bone — strip steak on one side of the bone, tenderloin on the other. From cattle that grazed Free State grasslands year-round.

About the beef
Pasture-raised cattle live their whole lives on grass in the Free State. The meat has less fat marbling than grain-finished beef, but more beef flavour and a firmer bite. It eats like beef used to taste.

How to cook it
Take it out of the fridge an hour before cooking — room-temperature meat sears better. Get the pan smoking hot, ideally cast iron. Three to four minutes per side for medium-rare. Rest it for five minutes before cutting. The only thing that goes wrong with grass-fed is overcooking — so don't.

Storage
Keeps in the fridge for up to 3 days. Freezes well — use within 6 months.