Piedmontese Beef T-Bone Steak

The Piedmontese Beef T-Bone Steak is a steakhouse favorite that delivers two experiences in one: a strip steak on one side of the bone and a smaller portion of tenderloin on the other. Thanks to Piedmontese genetics, this cut is naturally lean yet tender, offering a balanced flavor profile that satisfies without excess fat. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, it brings together heritage quality and land stewardship. Offered through the Territory Trading Co. collective, it’s a cut that feels right at home on the grill or in a cast iron skillet.

Key Features:

• Classic T-bone steak with strip and tenderloin sections
• Naturally lean and tender from Piedmontese genetics
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• 1 steak per vacuum-sealed package
• Target weight: ~17 oz per steak (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Grill or sear over high heat, then finish to 130–135°F for medium-rare. Rest 5–10 minutes before slicing.

Recipe Idea: T-bone steak with rosemary butter and roasted potatoes for a classic steakhouse dinner at home.