Name: Buy T-Bone Steaks Online | Mail Order T-Bones | Chicago Steak Company
Brand: My Chicago Steak
SKU: PSC154 4 14oz
Price: 189.95 USD
Availability: InStock
Rating: 4.8 (42 reviews)

Item # PSC154 4 14oz

Premium Angus Beef

T-Bone

$189.95

$319.99

Size:

4 (14oz) 4 (18oz)

Variant

Buy 2 or more to save an extra 20%

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Description

Premium Angus T-Bone

These USDA graded Premium Angus Choice T-Bones have always been a favorite of steak lovers. At a competitive T-Bone steak price this cut has a size that will satisfy any appetite while encompassing two different cuts all in one steak. Whether you prefer the leaner strip or the tender filet mignon the T Bone could be the best choice for you!

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Premium Angus T-Bone

Every t-bone we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our t-bones are among the most flavorful, juicy, and tender filet mignons you'll ever eat. They're the same amazing t-bones you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

The T-Bone has always been a favorite of steak lovers. At a competitive T-Bone steak price, this cut has a size that will satisfy any appetite while encompassing two different cuts all in one steak.

Which Side To Choose?

On one side is a generous portion of the rich and meaty strip loin cut from the end of the short loin. On the opposite side of the bone is a rich, buttery, melt-in-your-mouth, Filet Mignon. Whether you prefer the leaner strip or the tender filet mignon, the T Bone could be the best choice for you!

Is a T-Bone the Best Cut for you?

When you order steaks online with Chicago Steak Company, we age our T-Bones to perfection, ensuring that each side exhibits the best characteristics of each unique cut. Not sure if a T-Bone is the right choice or if you'd be better off with our Porterhouse? Take a minute to learn a little more about the T-Bone vs. Porterhouse steaks. Now invite some friends over to enjoy and you'll have a great night to look forward to!

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

T-Bone Wine Pairing

The T-Bone steak has a higher degree of marbling (good fat content) which should be taken in consideration when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It‚Äôs also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the T-Bone. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly