This is the best of both worlds in one cut. On one side, a bold, beefy New York strip. On the other, a tender filet — separated by the signature T-shaped bone that keeps everything juicy and packed with flavor.
Cut thick from our dry-aged, pasture-raised beef, these steaks are made for a hot grill, cast iron, or a special dinner that doesn’t need much else on the plate. Simple seasoning, high heat, and a good rest is all it takes to let the quality shine.
Why we love it
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Two premium steaks in one cut
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Naturally tender with deep, beef-forward flavor
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Dry-aged for improved texture and richness
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Perfect for sharing (or not — no judgment)
Our butcher does not separate T-Bones from Porterhouses. Both come from the same section of the loin — the difference is simply size. Smaller steaks will have a more modest portion of filet, while larger steaks naturally qualify as a Porterhouse with a more generous filet side.
Rather than labeling them separately, we price these by weight and let the steak speak for itself.