A 28-day dry-aged T-bone steak from the short loin, with a New York strip on one side of the bone and a filet on the other. Available in 18 oz, 24-28 oz and 28-32 oz. Sear it hard in cast iron and finish it in a 400F oven, keeping an eye on the filet side. Grass-fed, grain-finished heritage Black Angus, raised on open pasture in Middle Te