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A Club Steak is smaller than a T-Bone or Porterhouse Steak, and rectangular shaped (in some regions, it is a triangular cut.) It is basically a Strip Loin Steak, but that name is reserved for the boneless steak that is cut from the start of the Short Loin area, right next to where the Prime Rib area ended.

Club Steak has the same flavourful eye section as does the T-Bone, but unlike T-Bone or Porterhouse steaks, has no part of the Tenderloin in it. It will have a rib bone in it.

They will be about 12 to 14 oz (340 to 400g) each.

Choose ones with fine grain and good marbling.

Acknowlegements

See Also:

Beef Steaks, Porterhouse Steak, Steak, Strip Loin Steak, T-Bone Steak

Other entries for: Club Steak

Club Steak

Other entries for:

Beef Short Loin
Beef Tenderloin, Delmonico Steak, Porterhouse Steak, Shell Roast, Strip Loin Steak, T-Bone Steak

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Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

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Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak