Vacuum-sealed 32oz Australian Wagyu T-Bone Steak with rich marbling, showcasing MS 6-7 quality.

Australian Wagyu T-Bone Steak MS:6-7 (32oz)

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Did you know that the Wagyu T-Bone Steak is cut from the end of the short loin where the filet mignon narrows? This gives it a whole new level of tender. On one side you will get the beautiful marbling presented throughout and on the other you will experience a more lean and petite filet portion - getting the best of both worlds. All you will need to cook it to perfection is a little salt, pepper, and 'The Rub' seasoning.
                            

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: End of Shortloin 

Preferred Cooking Method: Second City Prime's preferred cooking method for the jaw dropping Wagyu T-Bone Steak is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Wagyu T-Bone Steak is best served seared and roasted. First you will want to sear it on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

  • Cut: Australian Wagyu T-Bone Steak
  • Grade: Wagyu
  • Marble Score: 6-7
  • Weight: 32oz
  • Thickness: 1.5 - 2 inches 

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

Our blog houses recipes, tips, and inspiration to make every meal a venture into new, delicious territory.
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