Why We Love This
Some say meats > sweets. This holiday, cook up a juicy meal made from hand-cut, grain-fed Angus beef. T-bone means you get the best of both worlds.
About this item
- Hand-selected, grain-fed U.S. Angus beef
- Combines a tenderloin and strip steak
- Classic cut is perfect for pan-searing, grilling or broiling
- Two steaks included
Experience quality and flavor with USDA Choice Angus Beef Loin T-Bone Steak. With tender, juicy meat and plenty of marbling, these steaks turn any meal into a special occasion.
Discover Choice Angus Beef
If you're looking for quality meat that boasts plenty of flavor, USDA Choice Angus Beef Loin T-Bone Steaks are the way to go. Choice-grade steaks give you high-quality meat at an economical price. With slightly less marbling than Prime beef, these steaks pack plenty of flavor into every bite. These steaks come from Angus cattle, which provide more marbling than other breeds. This results in plenty of juiciness, even when cooking the meat at high temperatures.
What Is an Angus Beef T-Bone?
The USDA Choice Angus Beef Loin T-Bone Steak is a primal cut from under the backbone. It's one of the most tender cuts of meat and is smaller than a Porterhouse cut, making it a solid choice for even the most hearty appetites. The T-bone is a lean cut of steak that actually features two types. On one side of the bone is the Filet Mignon cut and the other is a New York Strip, giving you two flavorful steaks in one. These cuts are ideal for throwing on the grill at your next backyard barbecue or pan-searing or broiling in the oven for a weeknight feast.
How Do I Cook a T-Bone Black Angus Steak?
No matter which cooking method you choose for Angus beef steaks, they all require high heat and short cooking times. Flavoring the steaks can be as simple as sprinkling sea salt and pepper over both sides or using your favorite spice rub. For many, the natural juices and flavors are the best, and the salt and pepper brings those out even more.
Pan searing Angus steak requires a cast iron or other heavy skillet preheated until it's smoking hot. Add some oil and butter to help prevent sticking. Cook the steak for three or four minutes on one side, flip and do the same for the other side. The internal temperature should be at least 135°F for medium rare or 125°F for rare. For grilling, make sure the coals are white hot with a red center if using charcoal, or preheated to moderate-high for gas. Cook the steak on each side for three to six minutes depending on your desired doneness. For broiling, let your oven preheat to broil and cook for three to four minutes per side.