T-Bone Steak

The best of both worlds. The T-bone gives you a strip steak and a filet all in one cut, separated by the iconic T-shaped bone. Smaller than the porterhouse but just as bold in flavor — perfect for a satisfying steak night without going overboard.

Best for:

• Weeknight steak dinner

• Grilled T-bone steak

• Cast iron searing

• Steak and eggs

• BBQ nights

Cooking tip: Season with salt, pepper, and garlic. Sear on high heat and cook to medium-rare. The filet side is smaller and cooks faster — rotate it away from direct flame to avoid overcooking it.