Wagyu x Black Angus T-bone

Wagyu x Black Angus T-bone

Gluten Free
Description

Two classic cuts in one, our T-bone steak features the tenderness of eye fillet on one side and the rich flavour of sirloin on the other, separated by the iconic T-shaped bone. Perfect for the grill or pan, this cut delivers a juicy, satisfying steakhouse experience at home. Generously portioned and expertly prepared by our butchers, it’s a true nod to tradition, P. Princi quality since 1950.

Price
$23.00
$23.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
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Cooking Guide

How to Cook the Perfect T-Bone Steak

Take your T-bone out of the fridge 30–60 minutes before cooking to bring it to room temperature—this helps it cook evenly.

  • 01 Pan-Sear Method
  • 02 Bbq Method
01 Pan-Sear Method 02 Bbq Method
  1. Pat dry and season generously with salt and pepper.
  2. Heat a heavy skillet over high heat until smoking hot.
  3. Add a splash of oil, then sear the steak for 3–4 minutes per side for medium-rare.
  4. In the last minute, add butter, garlic, and herbs; baste the steak for extra flavour.
  5. Let it rest for 5–10 minutes before slicing.
  1. Preheat your grill to high.
  2. Cook the T-bone for 4–5 minutes per side with the lid closed for medium-rare.
  3. Rest the steak for 5–10 minutes before serving.

Aim for an internal temperature of 55°C for perfect medium-rare. Enjoy the best of both worlds—the tenderness of a fillet and the flavour of a sirloin!

FAQ

Your questions, answered.

Are your beefs grass-fed or grain-fed, and where are they sourced?

Our premium beef comes from cattle raised in the pristine pastures of Nannup, in Western Australia’s South West. We offer a mix of grass-fed and carefully managed grain-fed beef to ensure excellent flavour, tenderness, and quality.

Can beef be frozen?

Yes, beef can be frozen. Wrap each cut tightly in butcher’s paper or freezer-safe packaging and store at -18°C or below. For best results, thaw beef in the

How long will fresh beef last in the fridge?

Fresh beef should be consumed within 3–5 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

What does Wangus mean?

Wangus is an exclusive, premium crossbreed beef available only at P. Princi Butchers. Renowned for its exceptional marbling and superior tenderness, each cut delivers bold, rich flavour and a melt-in-your-mouth texture, showcasing the very best of Western Australia.

Do you offer marinated beef products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.