I know it's been a few years in coming, and finally, we conceptualized a way to serve these to you bone-in steak loving partners. These are the real deal, with a thick cut 1.5 to 1.75 inch minimum, and the traditional T that forms the cap and anchor of two of the nicer cuts on the beef: the striploin or NY strip, and filet mignon, or tenderloin. This is a nice steak.
One per pack, each one 1.5" thick minimum. The T-Bone is roughly 1.7 lbs and the Porterhouse around 2+ lbs (we refund you a little if less). Comes paper-wrapped, as vacuum-packing this is a challenge due to the bone (They were just packed a little over a week ago).
To cook: We like to cook this on the grill, over charcoal (or gas if you don't have a charcoal grill). Just coat in a little salt and pepper, then grill at a medium temperature. Turn frequently so that you don't burn your crust while the inside of this thick steak is cooking! Cook for about 20 minutes, or until temp is around 135 F in the center for rare, 140 for medium rare, or 145 for well done. During the last few minutes of cooking, Glenn likes to put a few slices of butter on top of the steak to soak in!
Steak notes: As with our recently offered Tomahawk (these sold in several hours after posting), these steaks come from physiologically mature beeves (no cull cows here; instead these are young angus steers intentionally raised to this potential of prime).
But as with all things, it takes time; it is why the steaks are large, and the flavor is quite beefy. And that's a warning. Some people who are used to often bland grain fed offerings may be a little taken aback. This is beef. Both lots in this offering of steaks passed tenderness nicely, so know that a medium rare presentation will eat well.
The pictures are our testers from these exact two steers posted. You may notice the orange color of the fat (pic is not retouched, btw). You won't see that in a supermarket. It's wild range and our nurtured home pasture forage species (over 500 plants) yielding what they do best: carotenoids. Yep. That's right. It's Beta carotene, the same stuff in carrots, from wild plants.
The price. As with tomahawks, these are price reduced simply for sheer size and size of inedible bone (although I've been around a few bone-gnawers!). As a result, these are priced at around 60% of our ribeye price.
This is real beef. A little wild, indeed, as are all Alderspring beeves. It's certainly an experience.
