USDA Prime Bone-In Filet Mignon in Cast Iron Pan
USDA Prime Bone-In Filet Mignon in Cast Iron Pan
Cooked Bone-In Filet Mignon on plate with pasta and spinach
Raw 2" Bone-In Filet Mignon in Cast Iron Skillet
Bone-In Filet Mignon 2" USDA Prime raw steak in pan

Bone-In Filet Mignon 2"

Double R Ranch

$85.00

Everything about this steak is spectacular. A USDA Prime filet mignon that is cut a full two inches thick. We've left the bone intact for the enhanced texture and juiciness that results from a bone-in steak. Average weight is 1 lb.

Grade:
Beef Grading
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Namesake Brand

Namesake Brand

Cut by Master Butchers

Cut by Master Butchers

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

Steakhouses are judged by the thickness of their steaks. Our USDA Prime bone-in filet mignon is cut an impressive thickness of two full inches. A filet mignon this spectacular is right at home at any top steakhouse in the world.

Each steak is thick-cut by hand by one of our master butchers for a finished steak that is stunning to behold. Cut from bona fide USDA Prime grade beef, this is not a steak that’s easy to source. Each magnificent bone-in Prime steak possesses a tender buttery texture and the enhanced flavor and juiciness that results from a bone-in steak.

The bone-in filet mignon is cut 2” thick so reverse searing is an excellent method to ensure an evenly cooked interior. The reverse sear calls for heating the steak at a low temperature and finishing with a final sear on a hot grill or a cast iron skillet to create a flavorful, savory crust.

Heat an oven to 275°F.  Season a thawed bone-in filet and place on a rimmed baking sheet with a wire insert. Place in the oven. When the internal temp reaches your desired doneness, remove from the oven. Heat a neutral oil in a heavy skillet. Sear on each side until it is golden brown, about 1 to 1.5 minutes.

Target temperatures – rare 110°F, medium rare 120°F, medium 130°F medium well 140°F.

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

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