The workhorse brother of the porterhouse, same two muscles and the same trick, since the filet side cooks faster. Season it bold, get an oiled cast iron smoking hot, and sear it 2-3 minutes a side. Move it to a 400F oven until it reads 120F, keeping an eye on the filet side. Rest it 10 minutes, then carve it off the bone. Drop butter, garlic, and thyme in the pan for the oven stretch and baste it as it goes. It gives you a flashy steakhouse finish for about two minutes of extra work.
On the grill, bank the coals to one side, or leave a burner off if you're on gas, and keep the filet side toward the cooler zone.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Loin
The T-bone is cut from the short loin, where a strip and a filet sit on either side of the namesake bone. Closer to the front of the loin than a porterhouse, with a smaller filet - but the same two-steaks-in-one appeal. In Florence, the T-bone is practically sacred. The bistecca alla fiorentina is a thick T-bone grilled rare over a wood fire and shared at the table, cut from Chianina cattle that have grazed Tuscany since Roman times.
