T-bone steak

BeefCutShortLoinTenderloin.svg

T-bone steak

Type	Beef steak
Course	Main course
Serving temperature	Hot
Main ingredients	Beef
Variations	Porterhouse steak
Cookbook: T-bone steak   Media: T-bone steak

A T-bone steak is a cut of beef from the short loin. It includes a T-shaped lumbar vertebra with sections of abdominal muscle on each side. The T-bone steak is known for its distinctive shape and is considered one of the highest quality steaks due to its tenderness and flavor.

Characteristics

The T-bone steak is characterized by its T-shaped bone, which separates two different types of steak: the tenderloin and the strip steak. The tenderloin, also known as the filet mignon, is a smaller, more tender portion, while the strip steak, also known as the New York strip, is larger and has a firmer texture.

Preparation

T-bone steaks are typically cooked by grilling, broiling, or pan-searing. Due to the different textures of the tenderloin and strip steak, care must be taken to ensure even cooking. The steak is often seasoned with salt and black pepper, and sometimes marinated before cooking.

Porterhouse Steak

A Porterhouse steak is a larger version of the T-bone steak, cut from the rear end of the short loin. It includes a larger portion of the tenderloin compared to the T-bone. The United States Department of Agriculture (USDA) specifies that the tenderloin section must be at least 1.25 inches wide at its widest point to be classified as a porterhouse steak.

Nutritional Information

T-bone steaks are a rich source of protein, vitamin B12, zinc, and other essential nutrients. However, they are also high in saturated fat and cholesterol, so they should be consumed in moderation as part of a balanced diet.

Cultural Significance

The T-bone steak is a popular choice in steakhouses and is often associated with American cuisine. It is celebrated for its flavor and tenderness and is a favorite among steak enthusiasts.

See also

• Beef cuts
• Steak
• Ribeye steak
• Sirloin steak
• Filet mignon