T-Bone Steak

Two prized cuts. One classic bone-in steak.

A T-Bone brings together the bold flavor and substantial bite of New York Strip with the exceptional tenderness of Filet Mignon, separated by its distinctive T-shaped bone.

Averaging approximately 1¾ pounds and cut around 1½ inches thick, this is a generous steak for a special dinner. Measure your individual steak before choosing a cooking method.

Compared with a Porterhouse, a T-Bone has a smaller tenderloin portion. You still enjoy both cuts, with the strip providing the larger share.

Our Most Important Ingredient: Time

Our cattle are raised for more than 36 months, often around 42 months. We give them time to mature rather than rushing them to harvest. That patience helps develop deep beef flavor, natural marbling, and a substantial, satisfying bite.

During the grazing season, we move our cattle to fresh pasture daily. Diverse grasses and other pasture plants grow on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage sustain them in cooler months.

Always 100% grass-fed and grass-finished. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.

After harvest, our beef is dry-aged and carefully cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh.

Dry Brine Both Sides of the Bone

Thaw in the refrigerator, unwrap, and pat dry.
Salt both faces and the meat’s edges evenly. Aim for an even seasoning, not a thick blanket. Fine salt requires less volume than coarse salt.
Place on a rack over a tray and refrigerate uncovered for 12–24 hours.
Pat away remaining moisture before cooking. Add pepper or other seasonings while accounting for the salt already applied.

An overnight dry brine helps season the meat and dry the surface for a browned crust. Longer brining must fit within the steak’s total refrigerated handling window, including thawed storage and any prior aging.

Reverse Sear Only When at Least 1½ Inches Thick

Preheat the oven to 225–250°F.
Place the seasoned steak on a rack over a baking tray.
Cook gently and check both the strip and tenderloin portions with a thermometer, keeping the probe away from the bone.
Begin the searing step roughly 10–15°F below your intended final temperature. Temperature rise varies with the steak and the intensity of the sear.
Sear both faces in a very hot skillet or over a hot grill until browned. Briefly brown the fatty edge.
Check both portions again. If more cooking is needed, finish over gentle heat while protecting the smaller tenderloin portion from the hottest area.
Rest for 5–10 minutes before carving.
Cut each portion away from the bone, then slice each separately across its grain.

Protect the Tenderloin Side

The smaller tenderloin portion can finish before the strip. On a grill, use two heat zones and position the tenderloin toward the cooler side.

For a T-Bone under 1½ inches thick, sear directly and finish over gentler heat as needed. Check both muscles rather than using one reading near the bone.

Dry Aging & Optional Wet Aging

Our beef is already dry-aged before it is cut and packaged. That aging develops flavor and tenderness before the steak reaches your kitchen.

Wet aging is a separate process in which beef stays in its original vacuum packaging under controlled refrigeration. Additional aging is optional, not a required step.

For an especially tender and flavorful steak, we like to wet age it for 21–28 days. Thaw the steak and leave it unopened in its original vacuum-sealed package in a refrigerator maintained at approximately 35°F, flipping the package every few days. After wet aging, you can cook the steak directly or combine wet aging with the dry-brining method below. When properly refrigerated and the vacuum seal remains completely intact, this extra time can produce an outstanding steak.

Temperature & Handling

Common culinary ranges are rare 120–125°F, medium rare 130–135°F, medium 140–145°F, medium well 150–155°F, and well done 160°F or higher. We prefer medium or below for eating quality.

Keep frozen until needed. Thaw at 40°F or colder in the refrigerator. Cook within 3–5 days after thawing unless confirmed package-specific instructions say otherwise. Include dry-brining time in that window.

Bold strip flavor. Tender filet. A classic combination.