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Home » Meat » Beef » Beef Short Loin » T-Bone Steak

T-Bone Steak

T-bone steak

T-bone steak. piqsels.com / CC0 1.0

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 1.3 cm (½ inch.) The steak will be anywhere from 2.5 to 7.5 cm thick (1 to 3 inches).

American food writer James Beard wrote,

“T-bone steak: This is practically the same as a porterhouse, save that the amount of tenderloin in a T-bone is smaller, and should not be considered an inferior cut. It can be treated in exactly the same way as a porterhouse and served with the same accompaniments.” [1]Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 258.

Nutrition Facts

Per 3 oz (85 g)

Amount
Calories
260
Fat
20 g
Protein
20 g
 
T-bone steak

T-bone steak. © Denzil Green / 2005

References[+]

References
↑1 Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 258.

Other names

French: Bifteck (d') aloyau

This page first published: Feb 13, 2004 · Updated: Jul 12, 2020.

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Tagged With: Beef Steaks, Steak, T-Bone Steak

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