The T-bone steak is cut from the front of the short loin and contains both the strip loin and a smaller portion of the tenderloin, separated by a T-shaped bone. It offers two textures and flavors in one steak — the firm, beefy strip on one side and the buttery tenderloin on the other. Best cooked over high heat to medium-rare.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | T-bone steakprimary | |
| 🇬🇧United Kingdom | T-bone steak | |
| 🇲🇽Mexico | T-bone | |
| 🇦🇷Argentina | T-bone | |
| 🇫🇷France | T-bone | |
| 🇪🇸Spain | T-bone | |
| 🇧🇷Brazil | T-bone |
Both contain strip and tenderloin separated by a T-bone, but the porterhouse is cut further back and has a substantially larger tenderloin portion — the USDA requires at least 1.25 inches of tenderloin for a porterhouse.
Both are dramatic bone-in steaks, but the T-bone comes from the short loin and includes both strip and tenderloin