Although you don't see this cut very often, it's well on its way to becoming a new classic steak, judging from the way it is showing up on leading steakhouse menus and capturing the taste buds of in-the-know steak lovers.
What exactly is a bone-in filet? Aren’t filets always boneless, you may ask? Not anymore.
Cut a Porterhouse steak in half through the bone and you get a bone-in strip steak and a bone-in filet mignon—both Natural prime and dry-aged to perfection.
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