T-Bone Steak
The t-bone is considered one of the premium steaks. Cut from the center of the short loin, there are only 6 or 7 steaks per side. The large side of the t-bone is similar to club or strip steak, the small side of the t-bone is tenderloin. This section of the animal receives very little exercise so the meat is tender and moist. Bring the steak to room temperature and pat dry prior to seasoning and cooking quickly over high heat for a good sear.
All of Gwenyn Hill's meats are grass-fed, grass-finished on our organic pastures and quality hay. No hormones, no antibiotics, no GMO's ever, just grass, sunshine, and fresh water for a flavorful meat rich in antioxidants, CLA's, and Omega-3 fatty acids.
Our Red Devon grass-fed and finished meat has a flavor like none other. Gourmet beef on grass. A well-prepared t-bone is a perfect showcase for Gwenyn Hill grass-fed flavor.