The T-bone is cut from the loin section of the steer which is along the top of the animal between the front shoulder and back leg.
Each steak consists of a t-shaped bone with muscle meat on either side of it. The meatier side consists of the NY Strip and the other side is a piece of the tenderloin. This cut is really the best of all worlds: flavorful, tender, nutrient dense protein and fat all in one fabulous cut.
T-bone steaks should be cooked hot and fast for optimal texture and flavor. Season simply with salt and pepper before cooking on a hot grill or in a pan. Aim for an internal temperature of 130° for a medium-rare finish. Let your steak rest before serving.
Each Red House Ranch T-bone steak is a full 1 1/4 inches thick and weighs about 1.5 pounds, which is the perfect serving for two people or one really hungry carnivore.