T-Bone Steaks

T-bone steaks from the Kansas City Steak Company™ offer two unique steak flavors in one. A sampling of filet mignon and a large portion of the bone-in strip steak with its hearty beef flavor are a steak lover’s dream. Or choose its bigger brother, the Porterhouse for a larger filet portion.

Aged for up to 28 days

Hearty bone-in flavor

Includes Steak and Prime Rib Seasoning

Individually vacuum sealed

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

<< Back to
<< Back to Home

Preparing T-Bone Steaks

Direct heat grilling or broiling is best for the T-bone. You can pan cook it if the cut is less than 1 ¼” thick

Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy

Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.

Please click below for more cooking directions:

Grilling Directions
Broiling Directions