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 · porterhouse · steak on the bone
T-bone steak in Spain: two steaks on one bone
If you have been wondering whether a T-bone even exists at a Spanish counter, it does, and the name is the easy part. A T-bone is a slice across the lomo bajo (UK sirloin, US striploin) with the solomillo (UK fillet, US tenderloin) still attached on the other side of the bone. Spanish butchers use the English name, or describe it as a chuletón de lomo bajo con solomillo. A porterhouse is the same cut from the end where the fillet is larger. Ours is mature retinto cow, sold by weight.
See the T-bone Compare it with the chuletón
- Retinto cow from the province of Cádiz, over 48 months old
- Vacuum-packed and carried at 2–8 °C by SEUR Frío, delivered on Thursdays
- Pay by card through Stripe; the shop never sees your card number
The T-bone and its bone-in relatives
The T-bone is sold by weight, so you pick the size on the product page. Next to it are three rib steaks, also from retinto mature cow: the chuletón of approx. 1 kg, our best seller at €57.90, and the tomahawk in two sizes, approx. 1 kg at €46.90 and approx. 1.7 kg. The shop reopens on Thursday 5 November 2026, and pre-orders placed up to Wednesday 4 November carry 20% off in the basket (US: cart).
T-bone steak, retinto cow
T-Bone Vaca Retinta Price range: 42,90€ through 49,90€ VAT incl.Choose weightChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón de vaca retinta, 1 kg aprox.63,90€ VAT incl.Add to basketTomahawk steak, retinto cow, approx. 1 kg
Tomahawk de vaca retinta, 1 kg aprox.46,90€ VAT incl.Add to basketTomahawk steak, retinto cow, approx. 1.7 kg
Tomahawk Vaca Retinta 1,7 Kg aprox.79,90€ VAT incl.Add to basket
Four big steaks on the bone and how to tell them apart
| Steak | Where on the animal | Bone | Muscles you eat |
|---|---|---|---|
| T-bone | Lomo bajo, the sirloin end of the loin | T-shaped piece of backbone | Sirloin on one side, fillet on the other |
| Porterhouse | Lomo bajo, from the end where the fillet is larger | The same T-shaped bone | Sirloin and a bigger piece of fillet |
| Chuletón | Lomo alto, the rib end of the loin | A rib, trimmed short | Ribeye |
| Tomahawk | Lomo alto | A rib, left long | Ribeye |
The T-bone and porterhouse are one pair; the chuletón and tomahawk are another. The first pair gives you two textures in one steak: the firmer sirloin and the softer, leaner fillet. The second pair is all ribeye.
What to say at a Spanish counter
- Say “T-bone” first. The English word is in use in Spain.
- If that draws a blank, describe it: chuletón de lomo bajo con solomillo.
- Do not ask for a chuletón and leave it there. A chuletón is normally a thick bone-in rib steak, and it will arrive without any fillet.
- For a porterhouse, ask for a T-bone cut from the end where the solomillo is widest.
Why ours is mature cow
On a Spanish beef label, vaca means a female over 48 months. The meat is darker than the yearling beef most Spanish shops sell, the fat is yellow and the flavour is deep. It is the meat behind the famous Spanish chuletón. Retinto is a native breed of south-west Spain with a deep red coat, raised outdoors on the dehesa, the open oak pastureland.
The cooking problem: one side is done before the other
- Take the steak out of the fridge and the pack in good time, pat it dry and salt it.
- The fillet side is smaller and leaner and cooks faster than the sirloin side. On a barbecue (US: grill), build a hot zone and a cooler one and keep the fillet pointing at the cooler one.
- Indoors, sear both faces in a very hot heavy pan, then move the pan to a moderate oven to finish a thick steak without burning the outside.
- Probe the sirloin side, away from the bone: rare 50–52 °C (122–126 °F), medium-rare 54–57 °C (129–135 °F), medium 60–63 °C (140–145 °F). The fillet will be a little ahead of it.
- Rest it for several minutes, then cut both muscles off the bone and slice them across the grain, so everyone gets some of each.
T-bone and porterhouse: short answers
What is T-bone in Spanish?
T-bone. The descriptive Spanish name is chuletón de lomo bajo con solomillo: a bone-in steak from the sirloin end with the fillet left on.
Can I get a porterhouse in Spain?
A porterhouse is a T-bone from the end where the fillet is larger, so it is a matter of which end the steak is cut from. We list the cut as T-bone; if you want one from the porterhouse end, write to us on WhatsApp before ordering and ask what is available.
What is the difference between a T-bone and a chuletón?
They come from opposite ends of the loin. The T-bone is lomo bajo plus solomillo; the chuletón is lomo alto, which is ribeye, on a rib bone. The rest of the loin is mapped out in our guide to beef cuts in Spanish.
How much does your T-bone weigh and cost?
It is sold in weight options, which you choose on the product page. The card above shows the live price.
Can I freeze it?
Yes, without trouble. The steak arrives vacuum-packed. It keeps in the fridge until the use-by date on the label, or can be frozen on arrival in the same pack.
Is the checkout in English?
No, but it is easier than it sounds. The basket, checkout, order e-mails, labels and terms of sale are in Spanish, and the contract is concluded in Spanish. These English pages are a courtesy guide, and the delivery page explains how to order.