Angus T-Bone brings two classic experiences in one steakhouse cut—a beefy New York strip on one side and a petite tenderloin on the other, joined by the signature T-shaped bone for big flavor and dramatic presentation. Thick-cut and built for heat management, this steak shines on a two-zone grill, in cast-iron, or via reverse-sear. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Two textures, one steak: strip steak savor + tenderloin delicacy.
• Angus pedigree: prized for fine texture and consistent eating quality. Explore more Angus Beef.
• Steakhouse thickness: ideal for precise doneness and a deep, even crust.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Angus T-Bone steaks, butcher-trimmed. See the variant selector for steak count, thickness (e.g., 1.25"–1.75"), and total weight; available grades may include USDA Choice and USDA Prime (when in stock).

Why T-Bone?

A T-Bone is closely related to a Porterhouse. The difference? T-Bone typically has a smaller tenderloin section, making it slightly less rich and often quicker to cook. Shop the full collection: T-Bone.

Flavor Notes & Pairings

• Season simply: kosher salt before sear; add cracked pepper after the crust forms.
• Finishes: garlic-herb butter, salsa verde, peppercorn sauce, red-wine pan jus.
• Sides: roasted mushrooms, creamed spinach, asparagus, pomme purée.
• Learn techniques in Steak Cooking Methods and browse all Steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per inch of thickness in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For exact guidance, use our Storage & Thaw Calculator.

Target Doneness

We recommend medium-rare (130–135°F) for the strip side and 125–130°F for the tenderloin side. See our Steak Temperature Guide and time precisely with the Steak Doneness Timer.

How to Cook (4 Proven Methods)

1) Two-Zone Grill (ideal for bone-in)

• Set up hot and cool zones (charcoal or gas). Sear over direct heat 1–2 minutes per side for color.
• Move to indirect, bone toward the heat; lid closed until strip reads ~130°F and tenderloin ~125°F.
• Rest 5–7 minutes; finish with herb butter. Need setup help? Use the Grill Setup Wizard.

2) Cast-Iron Sear + Oven (steakhouse classic)

• Preheat oven to 375°F. Sear in a lightly oiled, ripping-hot skillet ~2 minutes per side, plus edges.
• Transfer to oven; finish to target temps. Rest 5–7 minutes.

3) Reverse-Sear (ultra-even)

• Roast or grill indirectly at 225–250°F until internal reaches ~115°F (tenderloin) / ~120°F (strip).
• Sear hard 45–60 seconds per side to finish. Rest briefly.

4) Sous Vide + Sear (edge-to-edge rosy)

• Bag with a pat of butter and thyme. Cook at 129–133°F for 1–2 hours (thickness-dependent).
• Pat very dry; sear very hot, very fast for a deep crust without overshooting. Use our Sous Vide & Reverse-Sear Calculator.

Portioning Tips

• Shareable: a 20–28 oz steak serves 1 hungry carnivore or 2 as a split entrée.
• Slice the strip across the grain; carve the tenderloin medallion separately for perfect plating.

Pro Tips

• Mind the tenderloin: it cooks faster—keep the bone facing the heat in the indirect phase to protect it.
• Butter-baste: in the last minute of sear, baste with butter + garlic + thyme for aroma and sheen.
• Carryover counts: pull 3–5°F early; temps rise during the rest.

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. Review best practices in Meat Safety & Storage.

Related

Shop T-Bone · explore Angus Beef · compare with Porterhouse · learn in Steak Cooking Methods · get ideas in Recipes

Chef’s note: Treat a T-Bone like two steaks sharing a bone—use two-zone heat so both sides finish perfectly. Salt, sear, baste, rest. That’s T-Bone mastery.