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.
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.
Namesake Brand
Cut by Master Butchers
Wet-Aged For 21+ Days
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.
Details
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.
Cooking Tips
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.
Beef Grading
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.
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
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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Overall rating: 4.1944447 / 5 from 72 reviews.
AI Generated Review Summary
This USDA Prime bone-in filet mignon steak, cut to an impressive two inches thick, offers a tender, buttery texture and outstanding flavor. Customers appreciate its juiciness and deliciousness, though some have mixed feelings about the cut and bone-in aspect. The steak's wonderful taste and tenderness make it a popular choice, though some may reconsider ordering again.
"Great shipping and the meat is so fresh and fabulous tasting." — Debi
"Nice cut, great flavor and juicy" — Rogerio M.
"The filets were big and delicious." — Gail
Reviews
Was very fatty. Not as
"Was very fatty. Not as good as the regular filets that I usually order. Little disappointed"
— Matt C. (3/5)
Absolutely the best steak I’ve
"Absolutely the best steak I’ve ever made!"
— Bradley H. (5/5)
Excellent steaks.
"Excellent steaks."
— Tim F. (5/5)
The meat was tender and
"The meat was tender and delicious. Unfortunately, this particular filet was mostly bone, which was very disappointing. In fact, t was by far the largest bone that I've ever seen in a filet."
— Steve C. (3/5)
Fabulous piece of beef. Tender
"Fabulous piece of beef. Tender and tasty and the bone add even more flavor."
— Barry W. (5/5)
Clients loved it!!
"Clients loved it!!"
— Suze J. (5/5)
Very flavorful and good cut
"Very flavorful and good cut"
— Michael R. (5/5)
I found the steaks to
"I found the steaks to be very fatty. In fact, on steak had more fat than meat. I won't reorder."
— Melinda O. (3/5)
One of your best steaks!
"One of your best steaks!"
— Darla W. (5/5)
Been a SRF fan for
"Been a SRF fan for a long time. As usual this Filet was outstanding."
