PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

T-bone · Retinto mature cow · 950–1,050 g

T-Bone Steak of Retinto Mature Cow, approx. 1 kg

A T-bone is two steaks on one bone: sirloin (US: strip steak) on one side and fillet (US: tenderloin) on the other. Spanish butchers use the same word, or say chuletón de lomo bajo con solomillo. Ours is retinto mature cow, weighs 950–1,050 g and feeds two. We cut it from the whole piece after a short rest in the cold room.

Grilled retinto T-bone steak in a cast-iron pan with rosemary, one slice cut to show the pink centre
T-bone steak, retinto cow

T-bone steak, retinto cow

On the label: T-Bone Vaca Retinta

49,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut T-bone: sirloin (lomo bajo) and fillet (solomillo) joined by the bone
On the Spanish label T-Bone vaca retinta
Animal Retinto mature cow (vaca, female over 48 months), from the province of Cádiz
Maturation Short rest in the cold room, as a whole piece on the bone. No long maturation.
Pack One steak of 950–1,050 g, vacuum-packed. Two options on the product page: Retinto (retinto cow) and Vacuno europeo (no retinto) (European beef, not retinto); you choose on the Spanish product page.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people
Grilled retinto T-bone steak carved into slices on a wooden board, rare inside, with tongs alongside

How to cook it

The difficulty with a T-bone is that the fillet side cooks faster than the sirloin side.

  • Temper the steak for an hour and salt it with coarse salt just before cooking.
  • On the barbecue (US: grill), point the sirloin at the hottest coals and keep the small fillet towards the cooler edge.
  • Sear both faces, then stand the steak upright on the flat of the bone for a few minutes.
  • Probe the sirloin side: 50–52 °C (122–126 °F) for rare, 54–57 °C (129–135 °F) for medium-rare.
  • Rest for eight to ten minutes. Cut each muscle off the bone and slice both across the grain.

T-bone questions

Which option should I pick, Retinto or Vacuno europeo?

For the steak described here, pick Retinto: mature cow of the native red breed from Cádiz. Vacuno europeo is European beef of another breed, slightly cheaper.

Is this a T-bone or a porterhouse?

Spanish butchers do not separate the two; both are sold as T-bone. If the size of the fillet side matters to you, ask us on WhatsApp before ordering.

How is it different from a chuletón?

A chuletón comes from the rib end of the loin and has no fillet. The T-bone comes from the sirloin end, with the fillet attached.

Goes well with

Other steaks from the same retinto cow, on the bone and off it, and the whole bone-in loin.