Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery 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.
T-bone steak, retinto cow
On the label: T-Bone Vaca Retinta
Price range: 48,40€ through 50,60€ VAT incl.
In stock
Choose the weight on the Spanish product pageWhat 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 |
| Pack | One steak of 950–1,050 g, vacuum-packed. Two options on the product page: Retinto (retinto cow) and Europeo (European beef); you choose on the Spanish product page. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 2 people |
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 Europeo?
For the steak described here, pick Retinto: mature cow of the native red breed from Cádiz. Europeo is European beef.
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.
Goes well with
Other steaks from the same retinto cow, on the bone and off it, and the whole bone-in loin.
Chuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basketTomahawk steak, retinto cow, approx. 1 kg
Tomahawk Vaca Retinta (1 Kg aprox.)46,90€ VAT incl.Add to basketWhole bone-in loin, retinto cow
Lomo de vaca retinta Price range: 52,90€ through 59,41€ VAT incl.Choose weight2 retinto cow entrecôte steaks, 650 g
2 Entrecot Vaca Retinta 650 gr (Más vendido)30,90€ VAT incl.Add to basket
