Bone in filet

Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Crosscut from the short loin, a premium T-bone combines a section of strip steak and a piece of bone in filet. Derrick Riches is a grilling and barbecue expert.

Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own. The T-bone combines the meaty flavor of a strip steak, often called a New York strip when it’s sold on its own, with the signature tenderness of the filet mignon. The premium price reflects its position on the animal, coming from the area along the spine with the least used muscles. The T-bone is largely an American cut.

In the British Commonwealth countries, the strip side of the T-bone is known as the porterhouse while the tenderloin section is known as the fillet. The T-bone is made for grilling. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavorful. The intact bone provides a sturdy handle to grab the steak and flip it without puncturing the meat and losing flavorful juice or sparking a flare-up. Stereotypically, this good-looking steak stars on backyard grills in commercials and is often a favorite of the outdoor chef.