Beef T-Bone Steak, 2 ct.

Beef T-Bone Steak, 2 ct. (frozen)

Raised in rural Wilson County by Double R Cattle Co without hormones or steroids. Grass-fed and grain-finished.

This iconic steak is really two steaks in one. Bold, beefy KC strip on one side and mild, tender filet mignon on the other, separated by the t-shaped bone.

• Sear-Roast -  First, sear the T-bone in a cast iron skillet. Then, add butter, fresh herbs and garlic to the skillet and roast at 300 degrees to your desired doneness.

• Grill - Sear 3-5 minutes per side. Then move to the side of the grill with no fire (indirect heat), making sure the filet portion of the T-bone is towards the coolest part of the grill to avoid overcooking. Cook the filet side to 135 degrees for the perfect medium-rare doneness.

Due to the nature of butchering (and farming), no two cuts are exactly the same size. Please be aware exact weight varies. This is a raw, frozen product.