This bone-in steak comes from the Loin Primal Cut. Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

 

Best when cooked using sous vide technique and finished on a piping hot grill or cooktop  until a firm crust has formed.

T-Bone Steak

$0.00Price
1 Pound
  • Nutrition information per 3oz serving of beef, cooked, lean only, visiblefat trimmed (USDA NDB #13465): 180 Calories; 80 Calories from fat; 9g Total Fat (3.4 g Saturated Fat; 0.4 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 2.7 mg Iron; 245 mg Potassium; 0.21 mg Riboflavin; 5.06 mg NE Niacin; 0.58 mg Vitamin B6; 1.81 mcg Vitamin B12; 188.16 mg Phosphorus; 3.92 mg Zinc; 23.68 mcg Selenium; 55.35 mg Choline.

  • "The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler."

    Source: Beef, It's What's For Dinner

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