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T-Bone Steak

| (1) 16 oz. steak

Our pasture-raised Black Angus T-Bone is two beautiful steaks in one – a big meaty NY Strip and an impeccably tender filet, connected by a t-shaped bone. This bone infuses the steak – or in this case, steaks – with even more flavor as it cooks, leaving you with so much steaky deliciousness, you’ll probably have to share.

This product is also available as...

Ray's Private Stock USDA Prime
Unparalleled marbling from pasture-raised Black Angus cattle that meet the USDA’s top 3-4% of grading. Second to none in flavor and tenderness.
Grill
Stovetop
Beef
Season generously with salt and pepper after the meat has come to room temperature. For best results, cook over indirect heat after searing on high heat for a few minutes on each side. Always allow steak to rest for about 10 minutes before slicing.

Product Tour

A T-Bone is a single cut that incorporates a piece of the Short Loin primal (strip steak) and a piece of the front section of the tenderloin (filet), connected by a t-shaped lumbar bone. The strip section is bold tasting and leaner while the filet is more tender. Porterhouses, which are cut from a similar section of the cattle , are T-Bones which have a filet section of greater than 1.25” at its widest.

Grass-Fed, Grain Finished

Grass-Fed, Grain Finished

In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.