Beef - T-Bone Steak 1.5"-2" (Highland)

The T-bone steak is two steaks in one!

It is made up of a strip steak on one side and a filet mignon on the other, separated by a "T" shaped bone.

Why choose between them when you can have both!

The filet side is nice and tender with mild flavor, while the strip side has bold beefy flavor and a satisfying chew.

The bone left intact allows for this steak to retain plenty of moisture and juiciness.

Fun Fact: The T-bone steak is really just a smaller porterhouse steak.

A T-bone is cut from the end of the suboptimal where the tenderloin tends to taper and narrow.

Because of that narrowing the filet on the T-bone is less than on a porter house that is cut from high up on the sub-primal. Each animal will produce 6 to 7 T-bones, and just 2 or 3 porterhouse steaks.

How to cook:

For the best flavor cook this big cut on the grill, hot and fast to give it a good sear.

Cook on one side right before the fat starts to burn and then flip it on the other side for a few more minute.

Top it with some butter right in the center before you take it off the grill to really bring out the flavor.

However, you do need to be careful when cooking since technically you are cooking 2 steak in one.

The tenderloin side will cook more quickly than the strip side and so you will need to manage the heat accordingly.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.