The T-Bone is great steak for grilling or broiling. Smaller than a porterhouse but still tender and satisfying, this lean cut is well-marbled and contains a strip and tenderloin connected by a T-boned shape. In the T-Bone, the tenderloin is between ½ and 1 ¼ inches in diameter.
Like the Porterhouse, the T-Bone comes from the Loin Primal region just below the backbone. These cuts taste phenomenally on the grill or under a broiler.
Our T-Bone Steaks are packaged individually.
Before you hit the grill, check out Food Stylist Eric Leskovar's expert advice, including how to stay properly hydrated (@6:28) as Master of the Grill. Pure Genius!
Also watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their favorite cuts of beef:
Organic Grass Fed & Finished Beef
Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content. Always Antibiotic and Hormone free.
Prosper Steakhouse Beef
Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.
2 beef T-bone steaks,
1 garlic clove, cut in half
2 teaspoons black peppercorns, crushed
¼ cup butter or margarine, softened
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon lime juice
Salt and pepper to taste, if desired
- Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcestershire sauce and lime juice; reserve.
- Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.
- Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.