T-Bone Steak

The T-bone is a classic American steakhouse cut — a cross-section of the short loin with the characteristic T-shaped vertebral bone separating a New York strip on one side and a tenderloin on the other. It's essentially a porterhouse's smaller sibling.

T-Bone vs Porterhouse: I've settled this argument a thousand times at the counter. The difference is tenderloin size. A T-bone has a tenderloin portion less than 1.25 inches across (measured from the bone). A porterhouse has 1.25 inches or more. That's the USDA rule, and that's the whole story.

T-bones come from further forward on the short loin, where the tenderloin muscle narrows. Some T-bones near the front have barely a silver dollar's worth of tenderloin. Others, cut closer to the porterhouse territory, have a respectable piece. Ask your butcher to cut from the rear of the T-bone section for the most tenderloin.

Why It's a Great Cut: The bone conducts heat differently than the meat, which creates a gradient of doneness near the bone — slightly rarer, slightly more juicy. The bone also prevents the adjacent meat from shrinking as much during cooking. And there's the primal satisfaction of eating a steak off the bone.

Cooking Notes: Same challenge as the porterhouse: two muscles with different cooking rates. Keep the tenderloin side away from the most intense heat. Target 130°F in the strip portion and accept the tenderloin will be slightly rarer — which is perfect, because tenderloin is best rare to medium-rare anyway.

Sizing: A typical T-bone runs 16–24 ounces and 1.25–1.75 inches thick. At Choice, expect $18–$28/lb. It's a more manageable portion than a porterhouse — better suited for a single diner.