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.
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Amount
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| Calories | |
260
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| Fat | |
20 g
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| Protein | |
20 g
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T-bone steak. © Denzil Green / 2005
References
| ↑1 | Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 258. |
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