Beef T-Bone Steak 4/18oz Steaks

Beef T-bone Steak 16 oz.

You know a T-bone when you see one… it’s the steak with a T-shaped bone. The T-bone and Porterhouse are steaks of beef cut from the short loin. Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone and Porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Our product is 100% USA raised and processed.


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Wine pairing: Cabernet Sauvignon

 Suggested Recipe

Pan Seared T-bone steak

Prep Time: 5 mins   Cook Time: 15 mins

  • 1 pound bone-in T-bone or Porterhouse steak
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  1. Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
  2. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. TIPS:Porterhouse and T-bone steaks are interchangeable in this recipe.
  3. Cut steak from the bone and carve meat across the grain.
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Additional information

Weight 4.5 lbs
Dimensions 10 × 10 × 3 in

4 – 16 oz T-Bone Steaks