T-Bone Steak

The T here looks more like a Y
© Denzil Green

A T-Bone Steak is cut from the middle of the Short Loin.

It is very similar to a Porterhouse Steak. They both contain a T-shaped bone and a small portion of the tenderloin; however the Porterhouse has more Tenderloin than does a T-Bone.

The diameter of the Tenderloin piece in the T-Bone steak must be no less than 1/2 inch (1.3 cm.) The steak will be anywhere from 1 to 3 inches thick (2.5 to 7.5 cm.)

Nutrition for T-Bone Steak

Per 3 oz, cooked: 260 calories, 20g protein, 20g fat.

Recipe Search

Also called:

Bifteck (d') aloyau (French)

See Also: Beef Steaks, Steak

Other entries for: T-Bone Steak
T-Bone Steak

Other entries for: Beef Short Loin
Beef Tenderloin, Club Steak, Delmonico Steak, Porterhouse Steak, Shell Roast, Strip Loin Steak

Other entries for: 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

Other entries for: 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