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T-bone steak
Also called
MCB at English Wikipedia, CC BY-SA 2.5, via Wikimedia Commons — T-bone-raw-MCB.jpg
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.
Names by country
| 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 | |
| 🇮🇹Italy | Bistecca con l'osso | |
| 🇩🇪Germany | T-Bone-Steak |
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