Dry Aged T-Bone Steak

Here we have the best of both worlds ,(Sirloin & Fillet) dry aged on the bone for 28 + days. Fry in a good quality butter for extra flavour and best cooked on the Braai / BBQ over South African Hard Wood. Always ensure you get your steak to room temperature, season with a good quality salt, rest in garlic butter and always add pepper after cooking to avoid the pepper burning. Ensure your steaks are rested for at least 10 minutes for all the flavours to run through.