The steak that made steaks famous. Our 22oz T-Bone is a full portion NY Strip, a generous portion of Filet Mignon and the bone that connects the two. Like all our steaks, it’s corn fed and long aged for maximum tenderness and flavor. An American Classic!! Our beef is NEVER EVER administered antibiotics or growth hormones.Arguably the most well known steak in existence, the T-Bone is the “go-to” steak for many steak connoisseurs. The Nebraska Star Beef® 22oz premium*, all natural** T-Bone Steak is cut from the same primal as the Porterhouse, but contrary to the belief of many, it is not just a "smaller porterhouse". A Porterhouse steak contains a full portion of NY Strip and Filet Mignon. The Filet Mignon portion on the T-Bone is smaller, and that is what differentiates the two steaks. We cut them both to the same approximate thickness - 1.25 - 1.5” - so it’s easy to cook both or either one perfectly. The 22oz T-Bone is an impressive steak in its own right, it's probably enough for two, if you're in the mood to share...but it really hits the spot if you just want to enjoy a serious steak.
*by "Premium" we mean that our beef is: single source, all natural, hand selected smaller cattle that result in thicker steaks, hanger aged prior to being wet aged a minimum of 35 days, then expertly cut and trimmed by professional butchers before being flash frozen in special packaging that will allow it to keep for up to 1 year in the freezer. Most grocery store and butcher shop beef can't compete with that pedigree and level of convenience.
Weight: 22 oz
Steaks will arrive frozen, to keep them for an extended period, simply place them in the freezer until you are ready to prepare them. Store frozen in original factory packaging for up to 12 months.
While steaks are still in their package, thaw slowly in the refrigerator or in a pan of cool water. We do not recommend thawing in the microwave as that can ruin the steak.
Allow the steaks, still packaged, to equalize to room temperature, remove them from their packaging, pat dry with a paper towel and season.
Cooking – regardless of the method of applying heat – bring the internal temperature of the steak to approximately 115F and remove from heat, this will result in a “Rare” steak. If you prefer “Medium-Rare” remove from heat at 125F.
Resting – it is important to allow the steak to rest after it has been cooked. This allows the temperature to equalize throughout the steak and the muscle fibers to relax which will make the steak more tender. As the temperature equalizes in the steak, it is not uncommon for the internal temperature of the cooked steak to rise a few degrees while resting. Removing the steak from the heat source at the recommended temperatures above will prevent it from overcooking.
Carving – we prefer to carve the steak one bite at a time, across the grain of the meat on a slight bias (or angle) this helps to keep the muscle fibers as short as possible, while exposing more of the internal surface of the steak.
The 22oz T-Bone is cut from the “Shortloin”. There are two shortloins on every beef. The shortloin runs from just in front of the pelvis to the back of the ribeye and is made of the same meat as the NY Strip and Filet Mignon. The NY Strip or “striploin” lies on top of the ribs, and the Filet Mignon, or “PSMO’, lies on the bottom side of the ribs. The characteristic “T” bone is part of the spine and contains part of a rib. T Bone steaks do not always have a whole, perfect T bone in them, the amount of bone can vary from steak to steak, but the muscle structure of the steak is the same. T Bone steaks are often confused with Porterhouse steaks, which are also cut from the Shortloin. There is a difference. Porterhouse steaks are generally larger and contain a full portion of both NY Strip and Filet Mignon. T Bone steaks contain a full portion NY Strip, but only a partial portion of Filet Mignon. Steaks closest to the Ribeye end of the shortloin which contain little or no Filet Mignon are sold as “bone in rib steaks”. Like all our products, our T Bones are wet aged 35+ days.