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Two Steaks in One. The Bone Throws in the Flavor for Free.
The T-bone is the short loin left honest: a New York strip on one side of the bone, a filet on the other, nothing separated, nothing wasted. Every T-bone we cut costs us a strip and a filet, which is why there are only a few — Jeff insisted, and Jeff was right.
On a show-finished steer you get the strip's marbling and the filet's tenderness in the same steak, and the bone keeps everything juicier on the fire.
Two bone-in T-bones, cut at 1 inch. Vacuum-sealed.
Suggested preparation: This steak was built for the grill — hot side first, both sides hard, then let it finish gently. The filet side cooks faster than the strip side, so angle it away from the coals. Pull at 125°F. The bone is the cook's reward; we don't make the rules.
Two Steaks in One. The Bone Throws in the Flavor for Free.
The T-bone is the short loin left honest: a New York strip on one side of the bone, a filet on the other, nothing separated, nothing wasted. Every T-bone we cut costs us a strip and a filet, which is why there are only a few — Jeff insisted, and Jeff was right.
On a show-finished steer you get the strip's marbling and the filet's tenderness in the same steak, and the bone keeps everything juicier on the fire.
Two bone-in T-bones, cut at 1 inch. Vacuum-sealed.
Suggested preparation: This steak was built for the grill — hot side first, both sides hard, then let it finish gently. The filet side cooks faster than the strip side, so angle it away from the coals. Pull at 125°F. The bone is the cook's reward; we don't make the rules.