USDA Prime T-Bone delivers two classic steaks in one—the bold, beefy New York Strip on one side and the tenderloin on the other—separated by the iconic T-shaped bone that drives big flavor. Thick-cut, hand-trimmed, and shipped frozen at peak quality so you can create a true steakhouse experience at home. Eat Wild.

• Two textures, one steak: strip steak savor + filet tenderness in a dramatic, bone-in cut.
• Prime-grade juiciness: abundant fine marbling for a crisp crust and buttery bite.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Bone-in T-Bone steaks (strip + tenderloin on the bone). See the variant selector for steak count and total weight; exact thickness/shape varies by cut spec.

How to Cook (3 Proven Methods)

Target doneness: many prefer the strip at medium-rare and the tenderloin a touch rarer. Use a fast, accurate thermometer and rest before carving. See our Steak Temperature Chart.

1) Reverse-Sear (best control for thick cuts)

• Cook gently at 225–275°F on the cool zone until ~10°F below your target.
• Sear blazing hot 45–90 seconds per side for a deep crust; keep the tenderloin side slightly away from the fiercest heat.
• For precise timing by thickness, use our Sous Vide & Reverse-Sear Calculator.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Start on the hot side for color, then finish indirect to temp; rotate to shield the tenderloin from flare-ups.
• Need setup help? Try the Grill Setup Wizard.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Transfer to a 300–325°F oven to final temp; rest 8–10 minutes.

Carving

After resting, run a knife along the bone to separate the strip and tenderloin. Slice each across the grain, then nestle the slices back against the bone for presentation.

Pro Tips

• Dry brine: salt 30–90 minutes (or overnight, uncovered) for superior seasoning and browning.
• Mind the tenderloin: it cooks faster—angle that side away from your hottest zone.
• Finish with butter: herb-butter baste or a quick pan sauce adds steakhouse richness.

Why USDA Prime?

Prime marbling means juicier bites and bigger flavor—especially important on a large, bone-in steak. Comparing grades? See our in-depth guide: USDA Choice vs. USDA Prime.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Explore more USDA Prime steaks, shop All Steaks, or compare the larger sister cut: Porterhouse. Craving even more intensity? Try Dry-Aged or Wagyu/Kobe.

Chef’s note: Treat the T-Bone like two steaks—protect the tenderloin from excessive heat, then carve and finish with flaky salt for a perfect, shareable platter.