With a t-bone steak you get both the "strip" AND the "filet."  Truly the best of both worlds.  With an average size of 21 oz and 1" thick, you're sure to be satisfied with this cut. 
 
Dry-aged for 16 days.  
 
What is dry aging?  
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.