Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
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This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
For best results use Certified Angus Beef ® brand
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Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
T-Bone in Bourbon Marinade
Strip Steaks with Three-Pepper Rub