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Just like the Porterhouse, the T-Bone is shown off by its strip steak and modest size filet mignon divided by the signature “T” shaped bone. Having spent 60 days in our purpose designed dry age room, every cut has the opportunity to fully develop true signature dry age flavors described by umami, hints of blue cheese, and earthy characteristics.




*Weight may vary


Cooking method

Cook this special steak medium rare and give it that all important resting time it needs to redistribute its juices and in return you will be rewarded with a tender, succulent, rich flavors that you find having a dry aged cut that shares both a strip steak and a filet mignon.


60 Day AAA Dry Aged T-Bone

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