T Bone Steak

T-Bone Steak — Two Great Steaks, One Bone.

The T-bone is the best of both worlds on a single bone: a New York strip on the larger side, a tender filet on the smaller, split by that unmistakable T-shaped bone. The bone itself carries flavor into both muscles as it cooks, which is part of why bone-in steaks taste the way they do.

Ours is grain-finished Angus from our Indiana pastures, cut thick so both sides cook up right. It's a genuine steakhouse cut — impressive on the plate and generous enough to share.

Salt it well, grill or sear over high heat, and mind the two muscles: the leaner tenderloin cooks faster, so angle it away from the hottest zone. Pull it at medium-rare, rest it, and serve it on the bone. One steak, two experiences.

Intentionally raised. For those who believe in better.