T-Bone Steak

Approximately 1.5 lbs.

The T-bone steak is cut from the short loin primal, which is located in the middle-upper section of the cow's back. This primal cut contains both the strip loin muscle and the tenderloin muscle, separated by a T-shaped bone.

The T-bone steak is characterized by its T-shaped bone, which divides the strip loin muscle (also known as the New York strip steak) on one side and the tenderloin muscle (also known as the filet mignon) on the other. The bone serves as a divider between the two muscles and imparts additional flavor during cooking. The steak typically has a generous amount of marbling throughout, contributing to its tenderness and flavor.

The strip loin side offers a robust and savory taste, while the tenderloin side is more delicate and buttery. The presence of the bone adds depth and complexity to the flavor profile.

T-bone steak can be prepared using various cooking methods, including grilling, broiling, pan-searing, or sous vide. Due to its thickness and the presence of two different muscles, it is important to cook it evenly to ensure both sides reach the desired level of doneness.

*All steaks are wet-aged for 21 days to enhance the tenderness and flavor of the beef