Beef, T-Bone Steak
Grass finished T-Bone Steak
From Hagerman Ranch, Greycliff, Montana
$64 2 lb, $32 per lb
Ships from Greycliff, Montana. Frozen, packed with dry ice in an insulated box, two-day air. Shipping is worked out at checkout from your address. Questions go straight to the farm.
T-Bones Steak is unique as it offers two different steak flavors in one! Enjoy the rich, meaty taste of the Strip Steak on one side of the bone, and the tender, buttery-soft Filet Mignon on the other. Our grass raised and grass finished T-Bones Steaks come one per package and are 1.25 inches thick.
About this cut
Although VERY similar to its porterhouse cousin, a T-bone steak is actually NOT the same thing as a porterhouse. Just like the porterhouse, a T-bone is two steaks in one separated by the t-shaped bone in the middle. On one side is the mild and tender filet mignon and on the other side is the bold and beefy New York strip. The main difference is that the T-bone has a smaller portion of the filet mignon than a porterhouse steak. The size of the filet mignon and thickness of the steak will determine the classification as either a porterhouse or a T-bone. The USDA specifies that a porterhouse must be at least 1.25 inches thick measured from the widest point on the filet, and a T-bone must be 0.5 inches thick. Therefore, every porterhouse is technically a T-bone, but not every T-bone is a porterhouse. A T-bone steak is basically a smaller version of the porterhouse with all the other same great taste, marbling, and tenderness attributes.
How to cook it
We found a T-bone steak recipe with a great video for those who like visuals -- check it out! https://tipbuzz.com/t-bone-steak/
