The T-Bone Steak is great because it is really a combination of two very different steaks: The Filet Mignon and The NY Strip Steak. The Filet Mignon is the most tender cut of beef and the NY Strip is one of the most flavorful cuts. It’s the perfect steak when you want the best of both worlds.
This Package Includes ONE USDA Prime Black Angus T-Bone Steak
- Select your desired thickness
- Meat Beef
- Breed Black Angus
- Grade Prime
- Primal Short Loin
- Individually Vacuum Packed
Ingredients
- Maldon or another flaky sea salt (½ tablespoon per pound of meat)
- Freshly ground pepper (black pepper or a blend of red, white, and black)
FOR T- Bone STEAKS THAT ARE 1 INCHES THICK
- Pat the T-Bone steaks dry with paper towels
- Generously season both sides of the T-Bone steaks.
- Heat a cast-iron skillet over high heat for 5 to 6 minutes.
- Cook for 2 minutes on each side pressing the T-Bone steaks down gently to help them develop a good sear.
- Cook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each
- Remove the T- Bone steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.
FOR T-Bone STEAKS THAT ARE 1½ INCHES THICK
- Preheat the oven to 450°F.
- Pat the T-Bone steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
- Heat a cast-iron skillet over high heat for 5 to 6 minutes.
- Cook T-Bone steaks in the pan and sear for 2½ to 3 minutes on each side
- press the T-Bone steaks down gently to help them develop a good sear, until they are deep brown on both sides.
- Take the T-Bone steaks out of the pan and put to rest for 10 minutes on baking sheet
- Put the T-Bone steaks in the oven for 8 minutes.
- Reduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F
- Remove the T-Bone steak from the oven and rest for 7 to 10 minutes before serving.
FOR T-Bone STEAKS THAT ARE 2 INCHES THICK:
- Preheat the oven to 450°F.
- Pat the T-Bone steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
- Heat a cast-iron skillet over high heat for 5 to 6 minutes.
- Put the T-Bone steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.
- Using tongs, pick up the steaks and hold their edges against the pan, turning them in order to sear all the edges.
- Take the T-Bone steaks out of the pan and put them on a baking sheet
- When you've seared all your T-Bone steaks, put the baking sheet in the oven for 10 minutes.
- Reduce the oven temperature to 300F and cook the T-bone steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes
- Remove the T-Bone steaks from the oven and transfer to baking sheet to rest for 8 to 10 minutes before serving.
- Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
- When you receive your order you should immediately refrigerate all meat items
- We recommend that you eat all meat products within 1 week of arrival for best results
- Once items are removed from the plastic, they should be consumed within 48 hours
- Items are prepared fresh and shipped directly from the shop
- Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
- Orders cannot be shipped to P.O. Boxes.
- Have more questions about Shipping? Read our Shipping FAQ page.