{"product_id":"buy-usda-choice-angus-t-bone-steak","title":"USDA Choice Angus T-Bone Steak (Strip \u0026 Tenderloin) - approx. 600g","description":"\u003cp\u003eNothing embodies the heritage of classic steakhouse dining quite like the \u003cstrong\u003eUSDA Choice Angus T-Bone Steak\u003c\/strong\u003e. Cut from the prized short loin primal, the T-Bone delivers the best of both worlds in a single, dramatic cut: a robust, hearty \u003cstrong\u003eNew York Strip\u003c\/strong\u003e on one side and a buttery-tender \u003cstrong\u003eFilet Mignon (Tenderloin)\u003c\/strong\u003e on the other, anchored by the iconic flavor-enhancing T-shaped bone.\u003c\/p\u003e\n\n\u003cp\u003eSourced from grain-fed American Black Angus cattle, our USDA Choice T-Bone boasts balanced intramuscular marbling, succulent juiciness, and that legendary bone-in beef aroma that makes it an undisputed favorite for high-heat grilling and cast-iron searing.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Authentic USDA Choice Angus Beef\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Classic T-Bone Steak (NY Strip + Filet Mignon on the bone)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and bone-in integrity\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Charcoal\/Gas Grilling, Cast-Iron Pan Sear, or Reverse-Sear\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook USDA Choice T-Bone Steak (Skillet or Grill)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePro Cooking Tip:\u003c\/strong\u003e Because the smaller tenderloin section cooks slightly faster than the striploin, position the tenderloin toward the cooler zone of your grill or the outer edge of your skillet during cooking.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw \u0026amp; Rest:\u003c\/strong\u003e Thaw overnight in your refrigerator. Bring the steak to room temperature \u003cstrong\u003e30 minutes before cooking\u003c\/strong\u003e so the center sears evenly without dropping pan heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e Pat every surface completely dry with paper towels (moisture prevents a crust from forming). Season generously on all sides with coarse sea salt and freshly cracked black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePreheat to High:\u003c\/strong\u003e Heat a large cast-iron skillet (or preheat your grill) over high heat. Add 1 tablespoon of high-smoke-point oil (beef tallow, canola, or avocado oil).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Sear:\u003c\/strong\u003e Place the T-Bone in the pan. Sear undisturbed for \u003cstrong\u003e2.5 to 3 minutes\u003c\/strong\u003e until a rich, dark golden crust forms. Flip and sear the second side for another \u003cstrong\u003e2 to 2.5 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Basting:\u003c\/strong\u003e Lower the heat to medium. Drop in 2 tablespoons of unsalted butter, 2 smashed garlic cloves, and fresh rosemary or thyme. Tilt the pan and continuously spoon the foaming butter over the meat and directly against the bone for 60 seconds.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest undisturbed for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. Resting lets the juices settle back into the meat fibers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Cut along both sides of the center bone to separate the Strip and Tenderloin. Slice each piece perpendicular into thick ribbons, reassemble against the bone, and serve with flaky sea salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e to \u003cstrong\u003eMedium (140°F \/ 60°C)\u003c\/strong\u003e. This keeps the filet tender while rendering out the strip's marbling.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Bone-In USDA Choice T-Bone\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt (approx.)\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~105g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e210%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh-density amino acid profile for muscle recovery and energy\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eIntramuscular Marbling\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eBalanced\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eUSDA Choice marbling provides rich beef flavor and natural juiciness\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~11.5mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e64%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eReadily absorbable iron essential for oxygen delivery in the blood\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~16mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e145%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eCrucial mineral for immune resilience and healthy cell repair\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.8µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e408%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports optimal neurological function and natural stamina\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat is the difference between a T-Bone and a Porterhouse?\u003c\/h3\u003e\n\u003cp\u003eBoth steaks are cut from the short loin and feature the T-shaped bone with a New York Strip on one side and a Tenderloin (Filet Mignon) on the other. The key difference is location: a \u003cstrong\u003ePorterhouse\u003c\/strong\u003e is cut from the rear of the short loin and has a wider tenderloin portion (at least 1.25 inches across), whereas a \u003cstrong\u003eT-Bone\u003c\/strong\u003e is cut further forward with a slightly smaller tenderloin section (between 0.5 and 1.24 inches across).\u003c\/p\u003e\n\n\u003ch3\u003eWhy does bone-in meat taste better?\u003c\/h3\u003e\n\u003cp\u003eThe central bone protects the adjacent meat from rapid temperature spikes, preserving juiciness during cooking. As heat reaches the bone marrow and internal collagen, it releases an earthy, savory flavor profile into the surrounding meat that boneless steaks cannot replicate.\u003c\/p\u003e\n\n\u003ch3\u003eCan I cook a T-Bone on a standard barbecue grill?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYes, absolutely!\u003c\/strong\u003e The T-Bone is widely considered the quintessential grilling steak. For best results on the grill, use two-zone heat: sear the steak directly over high heat for a deep crust, then move it to the indirect heat side to gently finish cooking to your desired internal temperature.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":50443270422846,"sku":null,"price":1080.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/USDAANGUST-BONE-750copy.jpg?v=1750399720","url":"https:\/\/butcherssecrets.ph\/products\/buy-usda-choice-angus-t-bone-steak","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}