Stone Axe Australian Wagyu T-Bone Steak MS: 9+ (32-37oz Avg)

If you're looking for the perfect balance between tender and bold, the Stone Axe Australian Wagyu T-Bone is your answer. Featuring the rich, beefy flavor of a New York strip alongside the tender texture of a filet, this Wagyu T-Bone is a show-stopper with intense marbling and unmatched depth of flavor.

We recommend a reverse sear or sous-vide so that marbled piece of glory has time to break down and melt in your mouth.

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

Cut: T-Bone (Filet + Strip)

Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu T-Bone is to reverse sear or sous-vide to enhance tenderness and render the luxurious marbling. Start by cooking low and slow at 275 degrees Fahrenheit, then finish with a hard sear over high direct heat. For best results, use a meat thermometer to track internal temperature and achieve your ideal doneness.

Preferred Cooking Time: Season your Wagyu T-Bone and place it in the oven for 35-60 minutes depending on thickness. Sear each side for 60-90 seconds until a golden crust forms. Make sure the internal temperature reaches 135 degrees Fahrenheit for a perfect medium rare.

Wine Pairing: Malbec

Cut: Australian Wagyu T-Bone
Grade: Wagyu
Marble Score: 9+
Weight: 32-37oz (Varies)