The T-bone is what got a lot of people hooked on steak in the first place. Strip on one side of the bone, filet mignon on the other. Two steaks in one, just like the porterhouse but a little more manageable on the plate.
High heat, don't overthink it. Grill or cast iron, 3-4 minutes a side for medium rare. Let it rest before you cut it.
Raised on our farm in Delphos, Ohio. Grain finished. Two steaks per pack, vacuum sealed.
