We have five 1.5" thick grass fed T Bones that we're pretty disappointed with. We cooked one last night (seared in cast iron and finished in oven) and it was pretty tough and not super flavorful. This cut had very little marbling to it. We'd rather not eat it as a steak again but don't know what to do with it. I'd hate to turn it into stew meat or hamburger so I came here looking for inspiration.