Nose To Tail

Beef
AKA: Porterhouse
Primal: Short Loin (US)
Cooking Methods: Pan-Fry, Grill, BBQ
Good For: Dinner Steak
Fat Content: Moderate
Price: Expensive

T-Bone Steak is counted among the most popular and in-demand steaks of Beef. It has the Tenderloin and Strip Loin connected to a single bone. The USDA states that in order for a steak to be classified as T-Bone, the Tenderloin portion should have a minimum of ½-inch (1.3cm) thickness. This is a well-marbled piece of meat with a layer of fat covering its sides as well.

T-Bone cut is a favorite for steak lovers. It can be grilled, barbecued, broiled and pan-fried, with all of these methods yielding perfect results. The generous marbling throughout its fiber ensures a wide range of doneness levels, right from rare to well done. To prepare this cut, it can be marinated with a dry rub first and then cooked. Alternatively, it can simply be seasoned with salt and pepper, with a few drops of oil or butter. Be mindful that the side containing Tenderloin will get cooked much faster than the Strip side. Moreover, the meat attached to the bone takes a longer time to tenderize than the sides.

This cut has a bone in the middle and meat on both sides of the bone. The larger portion of meat is from the Strip Loin, while the smaller portion comes from the Tenderloin.

The name of this cut comes from the shape of its bone, which resembles the letter 'T'.

T-Bone Steak and Porterhouse are often used interchangeably for the same cut of steak. The difference, however, is that a Porterhouse Steak is one that has a maximum of 1 ¼ inches (3.174cm) wide Tenderloin side, while the maximum width of T-Bone should be ½ of an inch (1.27cm).