Name: Wet Aged T-Bone Steak |Chicago Steak Company
Brand: My Chicago Steak
SKU: VFSP154 4 18oz
Price: 319.95 USD
Availability: InStock
Rating: 5 (6 reviews)

Item # VFSP154 4 18oz

USDA Prime - Wet Aged Beef

USDA Prime T-Bone

$319.95

$494.99

Size:

4 (18oz)

Variant

Box Includes:
4 - 18oz USDA Prime T- Bone

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Description

USDA Prime T-Bone

These 4 -18oz USDA Prime 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. 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.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

Wet Aged T-Bone

Our USDA Prime T-Bone is dual delight, the bone-in tender strip loin on one side of the bone and the sumptuous velvety Filet Mignon on the other. The beef T-bone is the Queen of all Steaks. Steadily wet-aged and hand-cut to perfection, buy steak online with us and we guarantee this steak will please your taste buds and tantalize your tongue. This perfect steak is for celebrating life, and all special occasions.

Cooking T-Bone Steak

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours. Season with our signature steak seasoning When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak. Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

For more tips on how to cook your steak, check out the cooking tab below.

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

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

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