Beef - Prime


Did you know that the 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 Short Loin where Filet Mignon Narrows

Preferred Cooking Method: Second City Prime's preferred cooking method for the T-Bone steak is... grilling! The optimal grilling temperature is 450 degrees fahrenheit.

Preferred Cooking Time: The T-Bone Steak should be grilled for about 10-13 minutes for medium rare and 14-17 minutes for medium done. The internal temperature of the meat should reach at least 140 degrees fahrenheit.

Wine Pairing: Merlot

  • Cut: T-Bone
  • Grade: USDA PRIME
  • Weight: 18oz
  • Dimension: ~1.25"


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