T-Bone Steak — Luna Mesa Ranch Dexter Beef
Two steaks in one, divided by the bone. Our T-bone is cut 1.5 inches thick from the short loin, with a generous strip on one side of the T-shaped vertebra and a smaller tenderloin medallion on the other — the best of both worlds on a single plate. Every steak comes from registered Dexter cattle born, grazed, and finished on Luna Mesa Ranch in Avondale, Colorado. No feedlot. No hormones. No subtherapeutic antibiotics. Just shortgrass prairie, irrigated pasture, and a heritage breed selected for flavor and efficiency rather than feedlot weight. Dexter beef carries deep marbling and a beefier flavor than commodity breeds, with portion sizes that fit a real dinner plate — 16 to 22 ounces of bone-in steakhouse cut. Dry-aged 21 days, vacuum-sealed, flash-frozen, and shipped cold from our family to yours. Hot and fast is the right method here: rip a cast-iron skillet or grill grate until it smokes, sear hard on both sides, then pull at 125–130°F internal for medium-rare. The tenderloin side cooks faster than the strip, so position the smaller medallion toward the cooler edge of the heat. Grass-finished Dexter cooks faster than corn-fed commodity beef — trust the thermometer, not the clock. This is the way American beef used to work. We think it's worth working that way again.
