T-Bone Steaks

A T-bone steak is a classic, two-in-one cut taken from the short loin, where the tenderloin and strip steak meet. The signature T-shaped bone separates these two muscles, giving you the tenderness of a filet on one side and the bold, beefy flavor of a New York strip on the other.

Because it includes two very different cuts, the T-bone offers a balance that’s hard to beat: tender and mild on one side, hearty and robust on the other. The bone helps regulate heat during cooking, adding flavor while helping both sides cook more evenly.

Our T-bone steaks are cut 1-1/4 inches thick, giving you enough thickness to build a good sear while keeping the interior juicy and properly cooked.

Best ways to cook a 1-1/4" T-bone steak:
Grill: Direct heat works best, start hot and finish gently
Cast-iron skillet: Sear both sides, then finish in the oven if needed

Because the tenderloin cooks faster than the strip side, a slightly gentler finish helps keep both sides at their best.

Keep it simple: salt, heat, and rest. A good T-bone doesn’t need much else.