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Many people say cost of living pressures are making it hard to put meat on the dinner table.  However, premium Australian steaks do not need to be off the menu if you shop at Adelaide’s Finest. In fact, we steak our reputation on making meat affordable.

We have a sizzling catalogue deal this week (July 4-11) with family packs of top-quality T-Bone steaks at the unbeatable price of $18/kg.

The T-bone is a quintessential Aussie steak and comprises two of the most prized cuts available – the sirloin and the eye fillet – which are parted by the bone. 

It is not a difficult steak to cook if you follow some simple steps:

  1. Allow the steak to reach room temperature and dry the meat by patting it down with paper towel.
  2. Season by rubbing both sides of the steak with oil and then adding salt and pepper
  3. Preheat a cast-iron skillet to a high heat. Add oil to the hot skillet and when it starts to smoke, add the steak. Sear it for 2 minutes for the first side, then flip it.   Add some minced garlic, butter and fresh rosemary
  4. After searing the steak, finish it up in the oven at around 200°C. This avoids burning and drying out the exterior but ensures the centre cooks through to perfection.

A “doneness” guide once your steak is in oven:  rare is 1 to 2 mins; medium rare is 2-3 mins; medium is 3-4 mins and well done is 5-6 mins.

Our Sustainability Officer Brian Johnston says beef is simple to freeze and defrost and T-bone steaks can be frozen for 3-4 months.  He says the bones can be disposed of in the green-lidded organics bins in metro Adelaide. 

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