This bone-in steak is cut from the loin and possesses both the flavorful New York Strip muscle on one side of the T-Bone and a small piece of the treasured, super tender, filet mignon on the other side. If the filet piece is the size of a US quarter or smaller it is a T-Bone steak. The T-Bone Steak is best grilled or cooked in a skillet.
Please go to the "Featured Cuts" collection to place orders for Porterhouse steaks.
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