T-Bone Steak

T-Bone Steak

The best of both worlds — our T-Bone Steak offers two premium cuts in one: the bold, beefy New York Strip on one side and the tender, buttery Filet Mignon on the other, separated by a signature T-shaped bone.

Where It Comes From

The T-Bone is cut from the short loin, near the center of the back. It's essentially a cross-section of two prized steaks, making it a favorite for those who want a little bit of everything on their plate.

Cut Details

Each T-Bone is cut thick and left bone-in to enhance flavor during cooking. The bone acts as a natural heat conductor, helping to cook the steak more evenly while adding rich depth. Flash-frozen at peak freshness, it's a show-stopping cut perfect for grilling season or weekend feasts.

Best Way to Cook

Grill or pan-sear over high heat for a bold, steakhouse-style finish. Because the tenderloin side cooks faster, we recommend using a two-zone grill or finishing in the oven to ensure even doneness.

Pro Tip: Let the T-Bone rest after cooking, then slice against the grain for maximum tenderness and flavor.

Why Our Beef is Better

Raised on pasture and grain-finished for 90 days, our cattle are never given added hormones and are only treated with antibiotics when absolutely necessary — those animals are removed from our beef program. This is beef you can trust, from our family ranch to your table.