Perfectly cooked T-Bone with rosemary and thyme on the side, sliced to show colour of medium rare
Richly marbled T-bone on a pan with garnishes and aromatics on the side
Perfectly cooked T-Bone with rosemary and thyme on the side, sliced to show colour of medium rare
Richly marbled T-bone on a pan with garnishes and aromatics on the side

USDA Prime T-Bone

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Our USDA Prime T-Bone features a different cut on either side of the bone. A firm and luscious New York strip on one side and a delicately tender Filet Mignon on the other. The T-Bone steak is an iconic American cut that delivers two different experiences in one. Does it get any better than that?

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Where is a T-Bone Cut From?

Cut from the rear end of the "short loin", the T-Shaped bone separates the tenderloin from the top loin. This results in the combination of two steaks in one. A New York strip steak and a filet mignon (or tenderloin Steak).

This cut of beef is very similar to a Porterhouse steak. The T bone steak has a smaller piece of the tenderloin to distinguish the difference. A Porterhouse steak contains a tenderloin that measures 1.25 inches or greater, while anything smaller is classified as a T-Bone.

Mr. Steaks Prime T-Bone is a combination of a tender Filet Mignon and a juicy, flavorful New York Strip. This allows you to enjoy both cuts without having to buy a huge cut of beef. Perfect for sharing between two people, or if you're hungry enough, indulge all by yourself.

Porterhouse vs T Bone
Cuts of cow graphic
T-bone steak cooked medium-rare, cut and plated with thyme, rosemary, cherry tomatoes, and peppercorn

How To Cook T Bone Steaks

Mr. Steak recommends grilling this large steakhouse style cut on high heat. This will give it a delicious sear on the outside and lock all the flavor inside. Because the T bone is so thick, it'll need to stay on a little longer to cook all the way through.

To achieve a medium rare interior, cook for about 6 minutes on the first side and 5 minutes on the second. Make sure the internal temperature reaches 130-135°F.

If you pan-sear, sear each side on the skillet for about 4 minutes. After that, place T bone in the in the oven for about 4 minutes at 400°F.

Always allow your steak to sit for 4-6 minutes after cooking to let the juices settle.