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.

This is the quintessential cut for those who prefer the tenderness of a filet mignon but yearn for the added flavor imparted by cooking with the bone intact.

About Lobel's USDA Prime Beef
Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA. From that small amount, the Lobels choose only the top 2% of high prime—you just can't get any better than that. 
Our USDA prime beef comes from the very finest corn-fed cattle the Midwest has to offer.

NOTE: thicknesses and servings are approximate