T-bone steak DryAge Latvia *upon request

T-bone steak DryAge Latvia *upon request

300g
€23,70
Sale price  €23,70 Regular price 
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T-bone steak DryAge Latvia *upon request
— BEEF & STEAKS

T-bone steak DryAge Latvia *upon request

€23,70
Sale price  €23,70 Regular price 
Unit price €79,00/kg
🔥
8 portions left at this weight — replenished Thursday
Select Weight SELECT WEIGHT — 300G
300g €23,70
400g €31,60
500g €39,50
600g €47,40
Size
You'll receive your
You'll receive your
order within 1-2 days.
Chilled, not frozen.
Chilled, not frozen.
Delivered in good hands
Free delivery orders
Free delivery orders
over €100
Collect your order in-store
Collect your order in-store
within 1 day.
Need your order today?
Need your order today?
Call +371 26450336

*The item is not available in stock. Order fulfillment takes 3–7 days

The T-Bone is the ultimate "best of both worlds" cut, featuring the tender Filet Mignon on one side and the robust Striploin on the other, joined by the bone. The dry-aging process on Latvian beef transforms this classic into a complex, gourmet masterpiece.

  • Flavor Profile: Deep, concentrated, and earthy. The dry-aging process (typically 21–45 days) breaks down enzymes to reveal notes of blue cheese, roasted nuts, and dark butter, all while retaining that signature Latvian mineral backbone.

  • Texture: Sophisticated and tenderized. The natural aging process relaxes the muscle fibers, resulting in a Striploin side that is remarkably soft and a Filet side that is almost buttery in consistency.

  • The Essence: A rustic yet refined powerhouse. It is a steak that tells the story of time and craftsmanship, perfect for those who want a bold, "funky," and deeply aromatic dining experience.

  • Latvia

The product is vacuum-packed. We prepare orders within 1 day, and delivery usually takes 2–3 days. If you would like to receive your order sooner, please inform the store by leaving a note in the comments or by calling us +371 26450336

The parcel is delivered directly to your door. The courier will contact you in advance to arrange a suitable delivery time. Products must be stored in the refrigerator.

If you choose to pick up your order in shop, it will be ready within 1 day. Once your order is ready, you will receive an SMS or a call from the shop.

*The item is not available in stock. Order fulfillment takes 3–7 days

The T-Bone is the ultimate "best of both worlds" cut, featuring the tender Filet Mignon on one side and the robust Striploin on the other, joined by the bone. The dry-aging process on Latvian beef transforms this classic into a complex, gourmet masterpiece.

  • Flavor Profile: Deep, concentrated, and earthy. The dry-aging process (typically 21–45 days) breaks down enzymes to reveal notes of blue cheese, roasted nuts, and dark butter, all while retaining that signature Latvian mineral backbone.

  • Texture: Sophisticated and tenderized. The natural aging process relaxes the muscle fibers, resulting in a Striploin side that is remarkably soft and a Filet side that is almost buttery in consistency.

  • The Essence: A rustic yet refined powerhouse. It is a steak that tells the story of time and craftsmanship, perfect for those who want a bold, "funky," and deeply aromatic dining experience.

  • Latvia

The product is vacuum-packed. We prepare orders within 1 day, and delivery usually takes 2–3 days. If you would like to receive your order sooner, please inform the store by leaving a note in the comments or by calling us +371 26450336

The parcel is delivered directly to your door. The courier will contact you in advance to arrange a suitable delivery time. Products must be stored in the refrigerator.

If you choose to pick up your order in shop, it will be ready within 1 day. Once your order is ready, you will receive an SMS or a call from the shop.

The product is vacuum packed to preserve freshness.

Orders are usually prepared within 1 day, and delivery typically takes 2–3 days.

If you would like to receive your order sooner, please let the store know by leaving a note in the order comments or calling us at +371 26450336.

Your order will be delivered directly to your door. The courier will contact you in advance to arrange a convenient delivery time.

Please store the products in the refrigerator after receiving them.

If you choose in-store pickup, your order will be ready within 1 day. Once it is prepared, you will receive an SMS or a call from the store.

Hereford beef cattle on pasture farm for premium steak production
Provenance

T-Bone Steak Dry Age Latvia

The T-Bone is the ultimate best-of-both-worlds cut, featuring the tender Filet Mignon on one side and the robust Striploin on the other, joined by the bone. The dry-aging process on Latvian beef reveals deep, concentrated notes of blue cheese, roasted nuts, and dark butter, all while retaining that signature Latvian mineral backbone.

The natural aging process relaxes the muscle fibres, resulting in a Striploin side that is remarkably soft and a Filet side that is almost buttery — a rustic yet refined powerhouse that tells the story of time and craftsmanship.

Country
Latvia
PREPARATION TIME
1 business day
Finish
Dry-aged
PACKAGING
Vacuum-packed
How to Cook It

Master Your Ribeye

49°C temp

Rare

Internal temp: 49°C · Core: deep red
A cool red center with a seared exterior. Perfect for those who love the pure, tender flavor of premium beef.
1
Sear High
Heat pan to high. Sear 1–2 minutes per side — both sides — until a deep brown crust forms.
2
Rest
Remove from heat and let rest for 5 minutes before slicing. Timing may vary depending on steak thickness and size.
3
Serve
Slice against the grain and serve immediately.
52°C temp

Medium Rare

Internal temp: 52°C · Core: warm pink-red
The gold standard. A warm red center with perfect tenderness and rich flavor. Recommended by chefs worldwide.
1
Sear & Reduce
Sear 2 minutes per side — both sides — on high heat, then reduce to medium.
2
Cook Through
Continue cooking for 3–4 minutes, flipping once. Timing may vary depending on steak thickness and size.
3
Rest & Serve
Rest for 5–7 minutes, then slice and enjoy.
58°C temp

Medium

Internal temp: 58°C · Core: warm pink
A warm pink center with firmer texture. Balanced between tenderness and a more cooked feel.
1
Sear Well
Sear 2–3 minutes per side — both sides — on high heat until a golden crust forms.
2
Medium Heat
Reduce to medium and cook for 5–6 minutes, turning once. Timing may vary depending on steak thickness and size.
3
Rest & Slice
Let rest for 7 minutes before slicing against the grain.
68°C temp

Well Done

Internal temp: 68°C · Core: fully cooked
Fully cooked throughout with no pink. Firm texture with a thoroughly seared exterior.
1
Sear & Lower
Sear 2 minutes per side — both sides — on high heat, then lower to medium-low.
2
Cook Slowly
Cook for 8–10 minutes, turning occasionally for even doneness. Timing may vary depending on steak thickness and size.
3
Rest & Enjoy
Rest for 8 minutes, slice, and serve with your favorite sides.
Complete the Meal

Pairs Perfectly With