• A vacuum-sealed T-bone steak with deep red marbling and cream-colored fat, shown floating above a wooden cutting board
  • A raw T-bone steak in vaccum sealed packaging sits on a wooden cutting board on a rustic wooden table, with a cast iron skillet, rosemary sprig, peppercorns, and a folded cloth near a window in the background.
  • A raw T-bone steak in vaccum sealed packaging, photographed from directly above on a clean white background.
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Dry Aged T-Bone Steak | Grass Fed & Raised in Alabama

$40.00 USD
$40.00 USD
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Two Steaks on One Bone, Raised Right Here in Alabama

Strip on one side. Tenderloin on the other. Our dry aged T-bone steak gives you both in a single cut, held together by the bone that gives it its name. Every T-bone comes from cattle born and raised on our Alabama ranch, dry aged up to 28 days, then flash frozen and vacuum-sealed so it reaches your kitchen the way it left ours.

Why We Dry Age Every T-Bone Up to 28 Days

A lot of grocery store beef is wet aged in plastic because it's faster and cheaper. We chose the slower road. Dry aging lets moisture leave the meat and gives the beef's natural enzymes time to work, which deepens the flavor and softens the texture. That's why we cook ours with little more than salt and pepper. Good beef shouldn't need a disguise.

What Makes a T-Bone Different

The T-bone is cut from the short loin, the same section that gives us the NY strip and the filet. The bone runs down the middle with a strip steak on one side and a smaller portion of tenderloin on the other. If you want a larger tenderloin section, our dry aged porterhouse steak comes from the same part of the animal. If you want a steak that sears hard, eats tender, and feeds one hungry person well, the T-bone is the one.

You won't find a feedlot behind this steak. Our cattle are grass-fed on pasture and finished with free-choice access to non-GMO grain while they're still on grass. It costs more to raise beef this way. We think it's worth it, and we'd rather tell you exactly how it's done than ask you to guess.

Our Dry Aged T-Bone Steak Promise

  • Available in two sizes: Small (up to 1 lb) and Large (1+ lb)
  • Bone-in cut with strip steak and tenderloin in one
  • Dry aged up to 28 days for tenderness and deep, beefy flavor
  • Grass-fed and grain-finished on pasture with non-GMO grain
  • No antibiotics, hormones, or vaccines ever
  • Born and raised on our Alabama ranch
  • Flash frozen and vacuum-sealed, shipped frozen with dry ice

Our grass fed T-bone steak is for sale online and ships frozen, direct from our ranch to your table. Browse the rest of our individual beef cuts, or read our step-by-step guide on how to reverse sear a steak before you fire up the grill.

Real Food. No Shortcuts.

We're a family ranch, and we raise beef the way we'd want it raised for our own table: with care, with honesty, and without cutting corners. If that matters to you too, learn how we raise our cattle in Alabama.

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Frequently Asked Questions

Find answers to common questions

What is a T-bone steak?

A T-bone is a bone-in steak cut from the short loin. The T-shaped bone separates two cuts: a strip steak on one side and a smaller portion of tenderloin on the other. You get the bold flavor of the strip and the tenderness of the filet in one steak.

What is the difference between a T-bone and a porterhouse?

Both come from the short loin and both have a strip and a tenderloin on the bone. The porterhouse is cut from the rear of the short loin, so its tenderloin section is larger. The T-bone is cut further forward, so it has a smaller tenderloin and is usually a little lighter. We offer both.

How long is your dry aged T-bone steak aged?

Every T-bone is dry aged up to 28 days, then vacuum-sealed and flash frozen. Dry aging deepens the flavor and improves tenderness, which is why we recommend simple seasoning.

How is the beef for your T-bone steaks raised?

Our cattle are born and raised on our Alabama ranch. They are grass-fed on pasture and finished with free-choice access to non-GMO grain while still on grass. We never use antibiotics, added hormones, or vaccines.

What sizes do the T-bone steaks come in?

We offer two sizes. The Small T-Bone weighs up to 1 lb and the Large T-Bone weighs 1 lb or more.

How should I store my T-bone steak, and how long will it last?

Each steak arrives vacuum-sealed and flash frozen. Keep it in your freezer until you are ready to cook. Kept frozen, it holds its quality for 12 to 18 months in a standard home freezer.

How does shipping work for my dry aged T-bone steak order?

Beef ships at a flat rate based on your delivery zone, calculated and shown at checkout. Tallow skincare ships free on orders of $75 and over.

  • A logo of grass
    Organic Pastures, Grass-Fed
  • Non-GMO logo with a leaf on the side
    Non-GMO Grain Finished
  • A logo of fork and knife
    Dry Aged ~ 21 Days
  • Frozen logo
    Flash Frozen & Shipped Frozen
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How to Cook a Dry Aged T-Bone Steak

A woman smiles as she cooks in a bright kitchen, stirring a pot on a stove. Fresh ingredients and potted plants add a cozy, inviting vibe.

In the Crockpot

In the Oven or Stovetop

On the Grill or Smoker

When to Cook a Dry Aged T-Bone Steak

Two people grilling outdoors with mountains in the background

Fast Weeknight Meal

Cast Iron T-Bone: on the table in under 20 minutes.

Add a quick side and dinner is done. See our stovetop recipe above.

Meal Prep

Slow Cooker T-Bone: pull the meat off the bone and use it through the week in bowls, wraps, or salads. See our crockpot recipe.

Host a Gathering

Grilled T-Bone: a bone-in steak on every plate makes the meal feel like an occasion. Add grilled vegetables and let the beef do the talking. See our grill and smoker recipes.

Dalton and Sydney sitting together with a chalkboard sign behind them that reads 'LOCAL BEEF'.

Peace of Mind

Ever bought your food from the doctor that raised it... okay, well "doctor-to-be." Sydney is a homeopathic, organic-focused vet student, and Dalton is a firefighter & paramedic. They are both determined to serve you with the cleanest, healthiest, tastiest beef you've ever had.

Every piece of beef you buy is born & raised on our ranch - never leaving their meticulous care.

Diamondd D Ranch steak with roasted vegetables on a wooden cutting board

Gourmet Taste Done for You

All of our beef is raised in a low-stress environment, resulting in unbelievably tender cuts every time. Wondering about the flavor? Each cut is dry-aged for up to 3 weeks, enhancing its natural richness to the point that minimal seasoning is needed. Honestly, we prefer our steaks with just salt and pepper!

We've done the work on our end so you can finally enjoy beef the way it’s meant to be, simple, satisfying, and outrageously delicious

Sydney and Dalton are holding packages of Diamond D Ranch beef in front of a refrigerator filled with more meat.

Personalized Support

Your satisfaction is our highest priority. We actually love it when customers reach out with questions on how to cook a certain cut.

But always feel free to call/text us with questions; you're never a burden to us!