Why We Love This
Some say meats > sweets. This holiday, cook up a juicy meal made from hand-cut, grain-fed Angus beef. T-bone means you get the best of both worlds.
About this item
- Hand selected and cut from grain-fed U.S. beef
- Combines two lean and tender steaks—a strip steak and a tenderloin steak
- Connected by a T-shaped bone
- This classic cut is great for broiling, grilling or sautéing
Short loin is a cut of beef that includes the top loin and the tenderloin. This cut yields several types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip) and T-bone.
For a perfectly medium-rare steak (1.5" thick), bring the steak to room temperature before cooking. Coat the steak with oil and sprinkle both sides of the steak with black pepper and kosher salt. Sear the steak on a cast iron skillet for 30 seconds on each side. Bake in the oven for two minutes on each side at 500°F.
For a medium steak, add a minute to each side in the oven. Remove the steak from the skillet, cover loosely with foil and rest for a few minutes before serving.