Why choose between a strip steak or a filet mignon when you can have both steaks in a T-bone? The filet mignon side is fork-tender and mild in flavor. The strip side of the T-bone is bold and beefy – both are delicious, tender cuts of beef.
The two distinct steaks on the T-bone are separated by bone, which insulates the meat while cooking and allows the steak to retain moisture and juiciness. When you cook a bone-in steak, the portion closer to the bone cooks slower and the meat farther from the bone will cook faster. Start with a quick sear in a hot pan for a caramalised crust, and finish in the oven to your preferred doneness. Indirect heat is the best cooking method for T-bones.
Approximately 500g in single steak packs.