Beef T-Bone Steak

Enjoy the perfect combination of tenderness and flavor with our locally raised T-bone steak.

Approx 1.5-1.80 lbs.

There's nothing quite like a great T-bone steak shared with family and friends.  This steak is cut from the tenderloin on one side and a flavorful strip steak on the other. With plenty of natural flavor and juiciness, it's perfect for the grill, cast-iron skillet, or your favorite steak recipe.

Whether you're firing up the grill for a weekend cookout or gathering around the table for a special family dinner, our T-bone steak is sure to make the meal memorable.

Cooking Tips for Beef T-Bone Steak

For the best flavor and tenderness, remove your T-bone steak from the refrigerator 30–45 minutes before cooking and season generously with salt and pepper. Cook over high heat on a grill or in a cast-iron skillet, searing each side until a rich crust develops. Because the T-bone contains both the tenderloin and strip steak, use a meat thermometer to avoid overcooking. For optimal results, cook to 130–135°F for medium-rare or 135–145°F for medium. Once cooked, let the steak rest for 5–10 minutes before slicing to allow the juices to redistribute and ensure every bite is tender and flavorful.

All regular meat orders ship UPS on Monday, Tuesday and Wednesday for regular orders. Your order will always arrive in 2 days or less.

CSA shipping is on Monday or Tuesday of the CSA delivery week.

Custom Ordered Swag items (mugs, t-shirts, etc.) take 2–5 business days to make, and then they ship. Shipping time itself is based on your choice at checkout. If you order a Swag item and a meat item they will be shipped separately and shipping costs will be combined at checkout.

Products are charged by weight or by piece, depending on the product. The weight for any product on the site is estimated based on our current inventory. Once we have packed your order we calculate the final weights and then only charge you the actual cost of the order. Generally this is the same or less then your original order.

Thaw meat in the fridge, with cold water, or microwave. Do not thaw at room temp, or in a cool area, and do not use hot water. Do not leave meat at room temperature for more than two hours.