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T-Bone Steak

Information for T-Bone Steak

Cut Ratings

Flavor 4 star rating
Tenderness 4 star rating
Value 4 star rating
Leanness 2 star rating

Typical Cooking Methods

Broil, Grill, Pan Fry

Other Names for T-Bone Steak


Good Substitutes for T-Bone Steak

Porterhouse steak

Traditional Dishes for T-Bone Steak

Grilled steak, bistecca alla fiorentina

Sous Vide Steak Recipes

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Description of T-Bone Steak

T-bone steaks are cut from the anterior (front) portion of the short loin. The steak consists of part of the tenderloin and a part of the strip steak (NY strip). These two sections are separated by a T-shaped bone, hence the name T-bone. The combination of the two types of steak makes for a balanced taste. This is one of the most highly demanded steaks and often cooked on backyard grills. The higher prices of the T-bone steak reflect the quality and flavor of the cut.

Porterhouse steaks consist of the same cuts as the T-bone; however, the porterhouse has a larger portion of tenderloin than the T-bone. There is some debate over how much tenderloin must be in the steak for it to be considered a T-bone versus a porterhouse. According to the USDA, the tenderloin of a T-bone must be at least 0.5 inches at the greatest width; a porterhouse must have a tenderloin that is at least 1.25 inches at its greatest width.

T-bone steaks are cut for grilling. Dry rubs and marinades are commonly used, although many cooks prefer their T-bones lightly seasoned with salt and pepper. The T-bone steak is a versatile cut and tastes great even when pan fried. Care must be used in cooking a T-bone because the tenderloin will reach the desired doneness first. The meat closest to the bone cooks slower than the rest of the steak.

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