California Reserve Dry Aged T-Bone Steak

California Reserve Dry Aged T-Bone Steak

With a smaller portion of filet as compared to a Porterhouse Steak, the T-Bone is a nice alternative in that it’s a smaller portion size, plus the added flair of the bone.

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In Bryan's Words

Now, I’m eating my words to a certain degree, because for the majority of my years I’ve had little inclination to offer the T-Bone as a steak. T-Bone steaks are cut from the Shortloin, where the Porterhouse steak also comes from. On the large end of the shortloin, the filet muscle is large, approximately 2-3” in diameter, but it tapers to a point as it travels towards the small end of the Shortloin. This small end, is where the T-Bone steaks are cut from, whereas the Porterhouse is cut from the large end. The only difference between T-Bone and Porterhouse is the size of the filet on the steak.

I’ve never felt that there was enough filet left on the T-Bone to warrant it as a cut worth offering, but lately I’ve had a good amount of interest in these. If your favorite cut is filet, I would advise against this steak. But if you’re looking for the great flavor of the New York strip, with the added flair that the “T” shaped bone brings to the game, this is right up your alley.


Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:

1¼“ – 10-12 minutes total; 8 and 3

1½“ – 14 to 15 minutes total; 9 and 5

2” – 15 to 18 minutes total; 11 and 6

2½“ – 20 minutes total; 12 and 7

Wine Pairing

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