T Bone Steak

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

• Two premium steaks in one cut

• Naturally tender with deep, beef-forward flavor

• Dry-aged for improved texture and richness

• 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.