Each pack includes 1 T-Bone Steak (avg. 1.7–1.9 lbs). Experience the best of both worlds in one thick-cut steakhouse classic: a tender Filet Mignon on one side and a bold, beefy Strip Steak on the other. Perfect for the serious griller, this bone-in cut brings maximum flavor, variety, and presentation to your plate.
The Gold Standard: 14-Day Dry-Aged Raised on our family farm in Hooker, Oklahoma, our Sim-Angus cattle are grass-fed, grain-finished with our Cow Caviar™ feed, and always USDA-inspected, hormone-free, and antibiotic-free.
14-Day Dry-Aged: Concentrates flavor and ensures both the strip and tenderloin portions are exceptionally tender.
Steakhouse Quality at Home: The bone locks in flavor and moisture, delivering impressive results right off the grill.
Clean Quality: Pure, premium beef raised with integrity from start to finish.
How We Love to Cook It: We love grilling our T-Bones over open flame, seasoning simply with salt and pepper to let the dry-aged flavor shine. Faith’s favorite side is a cast-iron skillet of garlic butter mushrooms, making this steak a true centerpiece meal.
Shipping & Pickup:
All perishable orders ship frozen every Monday.
Place orders by Sunday at 7 PM CST for Monday shipping.
Local pickup is available at A&K Land & Cattle, with most orders ready within 24 hours.
Bring the steakhouse home. Order your premium, dry-aged T-Bone Steak today.
What Makes T-Bone Steak Special?
T-Bone steak is revered among meat enthusiasts for its incredible flavor and tender texture. This mouthwatering cut combines two prime cuts of beef: the strip loin and the tenderloin, separated by a T-shaped bone. This unique structure not only enhances the presentation but also ensures a rich, beefy taste in every bite. When cooked to perfection, T-Bone steak offers a delightful contrast between the tenderness of the tenderloin and the robust flavor of the strip. Whether you're grilling, broiling, or pan-searing, this steak promises a truly unforgettable experience for your taste buds.
Cooking Tips for Perfect T-Bone Steak
To achieve the perfect T-Bone steak, start by allowing it to reach room temperature for even cooking. Season generously with salt and pepper, or your favorite marinade to enhance its natural flavors. Grilling is a popular method, as it allows the fat to render beautifully and imparts that classic smokiness. For a medium-rare finish, aim for an internal temperature of 130-135°F. Remember to let the steak rest for a few minutes after cooking; this step is crucial for redistributing the juices, resulting in a tender and juicy steak that melts in your mouth.
Pairing T-Bone Steak with Sides and Sauces
T-Bone steak is versatile in terms of pairing; it complements a wide range of sides and sauces. Classic accompaniments include creamy mashed potatoes and grilled asparagus, which balance the steak's richness. For a touch of zing, consider a side salad with a tangy vinaigrette or roasted vegetables. As for sauces, a simple chimichurri or a classic red wine reduction can elevate the dish even further. These pairings not only enhance the overall dining experience but also allow the flavors of the T-Bone steak to shine through.
Great quality meat, I ordered from A&K all the time just placed another order today. The only thing for me is the packaging and mostly it's the T-bones and the ribeyes that are not sealed well and it has a lot of ice building up.
Thank you so much for your continued support and for taking the time to share this feedback.
We’re glad to hear you’re enjoying the quality of the meat.
We also want you to know we take the packaging concern very seriously. We are currently transitioning to a new USDA-inspected processing partner to prevent issues like this moving forward, and we expect this change to significantly improve the seal quality and eliminate excess ice buildup.
We appreciate you bringing this to our attention and hope to ensure this never happens again. If you ever receive a package that doesn’t meet your expectations, please reach out to us directly so we can make it right for you.
Thank you again for being part of the A&K family.
A
Anonymous
Frequently Asked Questions
Where do you ship?
We ship to all 48 contiguous U.S. states via UPS, delivering to both residential and business addresses.
When will my order ship?
All perishable orders ship once weekly on Mondays. You’ll receive tracking information once your order leaves our facility.
How is the beef packaged and shipped?
All orders are packed in a 16"x16"x16" insulated liner box with dry ice and shipped via UPS to ensure your beef stays frozen and protected during transit.
How much does shipping cost?
Shipping rates are automatically calculated at checkout based on your location. Orders over $199 qualify for free shipping.
Do you ship to businesses or just homes?
We deliver to both residential and commercial addresses.
What do your cattle eat?
Our cattle are fed Cow Caviar, a premium blend of triticale and forage sorghum silage, grown and fermented on our farm to promote high-quality beef and healthy animals.
Is your beef dry-aged?
Yes. Every cut is dry-aged for 14 days to enhance flavor and tenderness, then USDA-inspected, hand-cut, vacuum-sealed, and shipped to your door.
Where is the beef processed?
All beef is processed at Hat Creek Butchery, a USDA-inspected facility in Plains, Kansas, ensuring strict quality and safety standards.
How do I manage my subscription?
If you’ve subscribed to a monthly beef box, you can log in to your account to manage delivery dates, skip a shipment, or update your payment method anytime. Need help? Just email us admin@aklandandcattle.com
Great quality meat, I ordered from A&K all the time just placed another order today. The only thing for me is the packaging and mostly it's the T-bones and the ribeyes that are not sealed well and it has a lot of ice building up.
Thank you so much for your continued support and for taking the time to share this feedback.
We’re glad to hear you’re enjoying the quality of the meat.
We also want you to know we take the packaging concern very seriously. We are currently transitioning to a new USDA-inspected processing partner to prevent issues like this moving forward, and we expect this change to significantly improve the seal quality and eliminate excess ice buildup.
We appreciate you bringing this to our attention and hope to ensure this never happens again. If you ever receive a package that doesn’t meet your expectations, please reach out to us directly so we can make it right for you.
Thank you again for being part of the A&K family.
A
Anonymous
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One of my mainstay meats. Eating a carnivore elimination diet means I eat a lot of beef. A&K chuck roasts are far superior to any others that I've eaten.
Chuck Roast - 3 lb
Michael Bridges
Nice and Thick, Looks like good marbling, Can't wait to smoke one.
Brisket Flat Cut - 5-6 lb
John Morgan
Loved the generous size, the meat to fat ratio, the pre-shaped patties with individual wax paper, and the flavor.
Beef Patties
Ryan Gregg
Ribeyes were great. Good marbling and tasted amazing.
Ribeye Steak - Avg 1.2-1.4 lb
M.R.
Five stars are not enough.
These Chucks are simply amazing. I've yet to be patient enough to let one cook as a pot roast, but I start carving at 125 and hold them at med rare.
Choices are unlimited, with this piece of meat.
