Snake River Farms Black Grade T-Bone
Can’t decide between a New York strip steak and a filet mignon? You can have both of these premium cuts in a single Snake River Farms American Wagyu T-Bone Steak. Cut from the short loin, these thick-cut steaks are flavorful and delicious. These American Wagyu beef steaks are highly marbled, packed with rich beef flavor and equally at home on the grill or butter-basted in a cast iron skillet. Each steak is cut to a generous 1.5" thickness.
Steak Temperature GuideHere are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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While the steaks were flavorful & fairly tender, they was too much gristle and connective tissue to justify the expense of the steaks. Am not certain that Snake River Farm's quality control is up to par on screening the cuts of beef provided by their suppliers.. This is admittedly the first time that I've encountered this problem with this particular cut.
Posted 7/23/2019 by Thomas
SRF Team : Hi Thomas,
Please be on the look out for an email form our customer care team!
Bought this t-bone as a gift for a boastfull friend that said prime is the best money can buy, boy was he wrong. He cant stop thanking me for the steak. Guess its time for me to buy one for myself
Posted 12/26/2018 by Unleadedchrome
This steak, when cooked properly, yields a simply unbelievable eating experience.
The stock photo of the steak is actually conservative as far as the marbling is concerned. I ordered six of these and each of the six was way more marbled than the stock photo shows. The steaks weighed in from 1.8 to 2.0 lbs., so each steak was over the posted 1.75 lb. weight.
I used the reverse sear cooking method - a slow 45 minute cook at 225 degrees (with a tiny bit of oak smoke) until the meat reached 115 degree internal. I then seared the steak on a blazing hot grill until it reached 130 degrees, a perfect medium rare.
This is - by far - the best T-Bone I've had in my life and one of the best steaks I've ever enjoyed. The marbling comes through in the unbelievable flavor that the first bite yields. The term "buttery texture" gets thrown around a lot - often times in hyperbole - but it perfectly describes the mouthfeel of this steak.
You'll remember this steak for all the right reasons. More marbling = more flavor and you'll find both of these in these steaks in spades.
Posted 1/26/2018 by Gary
My T-Bone steak, delivered to my door, was a Christmas gift! What a grand surprise! It was delicious from beginning to the very last bite. Looking forward to more surprises just like this one.
Posted 1/17/2018 by dnodwas
Well marbled and tender. A little more age would have been nice
Posted 11/13/2017 by Villa41