Wagyu T-bone

Two steaks in one: a New York strip and a tender filet on either side of the T-shaped bone.

The cut

Cut from the short loin, the T-bone has the strip on one side of the bone and a piece of tenderloin on the other. Bone-in. At about 1.29 lb, it’s a big steak for one or a good share for two.

Flavor

The strip side is beefy with a nice chew. The tenderloin side is mild and buttery-tender.

How to cook

• Season generously. Grill over two zones: sear over high heat, then finish over indirect heat.
• Keep the tenderloin side away from the hottest part of the fire. It cooks faster.
• Rest 5 to 8 minutes, then carve each side off the bone and slice.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per steak, avg 1.29 lb. Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.