This cut, as you may imagine, has a T-shaped bone that creates a marvelous presentation. Not only does it look amazing, this cut has the added benefit of having two steaks in one. On one side lies the loin cut (ie New York Strip) and the other a tender filet. The bone in quality also increases the juiciness overall. Dry-aged for a minimum of 21 days for added tenderness and flavor. Best prepared grilled or on the stove top.