Did you know that the T-Bone Steak is cut from the end of the short loin where the filet mignon narrows? This gives it a whole new level of tender. On one side you will get the beautiful marbling presented throughout and on the other you will experience a more lean and petite filet portion - getting the best of both worlds. All you will need to cook it to perfection is a little salt, pepper, and 'The Rub' seasoning. All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months. Cut: End of Short Loin where Filet Mignon Narrows Preferred Cooking Method: Second City Prime's preferred cooking method for the T-Bone steak is... grilling! The optimal grilling temperature is 450 degrees fahrenheit. Preferred Cooking Time: The T-Bone Steak should be grilled for about 10-13 minutes for medium rare and 14-17 minutes for medium done. The internal temperature of the meat should reach at least 140 degrees fahrenheit. Wine Pairing: Merlot Cut: T-Bone Grade: USDA PRIME Weight: 18oz Dimension: ~1.25"
