Straight from the Western prairies of North America, our massive Bison Porterhouse and T-bone steaks are bursting with bold, meaty flavor! Comprised of leaner, more nutrient-dense meat, these steaks are not only delicious but also a health-conscious choice! Both the Porterhouse and T-bone cuts combine the tenderloin and the strip with its signature t-shaped bone, making them essentially two steaks in one! Browse through our mouthwatering selection of Bison Porterhouse and T-bone steaks and get a delicious and authentic taste of the American West!
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Bison and Beef share many similarities, making the barrier to entry for those who’ve never cooked Bison before relatively non-existent. Thanks to the fact that both animals are butchered and broken down, in the same manner, all the cuts you already know and love as beef are also accessible as Bison. Filet Mignon, NY Strip, Flank, and Skirt steak, they’re all available and ready to be transformed into your menu’s next signature dish. As with all meats, it’s imperative to first allow your steak to temper or come to room temperature. The larger the cut, the longer it needs. For a Porterhouse, half an hour should do nicely, and with the slightly smaller T-bone, 20-25 minutes is adequate. This tempering allows the meat to cook more evenly and quickly than if it’s thrown into the pan straight from the refrigerator. When preparing any steak as large and thick as a Porterhouse or T-bone, one must season the meat adequately. Coat the entire steak with a liberal amount of salt, then add a little more to make sure it penetrates the meat and you get a well-seasoned bite every time. Cook your Bison Porterhouse or T-bone in a large cast-iron skillet and finish it under the broiler for a truly sensational dish all your customers are sure to love!