Two Steaks in One!
Strip and tenderloin, cut together the right way.
The T-bone gives you the best of both worlds—strip on one side, tenderloin on the other. Grass-finished cattle keep the flavor clean and balanced. It’s a no-nonsense steak for folks who want variety without complication.
Best Cooking Practices:
Cook over direct heat, watching closely since the two sides cook differently. Pull just before done and rest well.