T-bone Steak

How We Cook It at Home

T-Bone is cut from the short loin, one of the most sought-after sections of the animal. Why? The muscle is minimally worked, and that means it’s tender tender tender. 

It’s actually two steaks, divided by a T-shaped bone. On one side of the bone is the tenderloin (AKA filet mignon), and the other side is a NY strip steak. Neat! This requires a little special attention when cooking. We recommend keeping the NY strip side closer to the heat so the filet side stays optimally tender.

Let the steak sit out a bit so it’s not cold, then season it well with salt and pepper (or a simple spice rub if you want a little kick). Get a cast iron pan or grill really hot, add a little fat, and sear it for a few minutes on each side until you get that nice crust.

Then turn the heat down and let it finish cooking a couple more minutes until it’s cooked how you like it, we like to go medium-rare so it stays juicy. The steak is already full of flavor, so a little butter at the end and a quick rest is all it needs. Slice in and you’ve got a steak that’s rich, tender, and honestly hard to beat.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen