Cuts · Steak
T-Bone
Lean but tender — strip + tenderloin on one bone, two textures. Best on the grill.
$45.00 each
avg 20–24 oz
SKUs are seeded with each harvest. We'll email you the day this hits the catalog.
About this cut
A T-bone is a single cross-cut of the short loin, with the vertebra forming the namesake "T" in the middle. On one side of the bone you get a portion of New York strip; on the other, a smaller cap of tenderloin. Two muscles, two textures, one bone — and because the bone keeps the meat insulated and the marrow flavors the surrounding muscle as it cooks, the T-bone delivers something neither cut delivers alone.
Why Piedmontese matters here
Cooking two different muscles on one bone is always a balancing act — the strip wants more time, the filet wants less. Piedmontese forgives the math because the leaner profile means neither side runs greasy, and the fine fiber of both muscles holds tenderness through a wider temperature window. Position the bone toward the hotter part of the grill (filet side toward the cooler) and you get the rare middle ground where both halves come off the heat at their best.
How to cook it
Recommended method
Grill, two-zone fire. Sear over the hot side 2 minutes per side, then move to the cool side (filet portion away from the flames) and finish to 125°F internal at the thickest point. Rest 5 minutes.
Internal temp targets
- Rare: 120°F
- Medium-rare: 130°F (recommended for Piedmontese — leanness rewards lower temps)
- Medium: 140°F
- Well-done: 160°F (not recommended — Piedmontese will dry past medium)
Want this in your freezer?
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