T - bone steak - wikipedia T - bone steak `` T - Bone '' redirects here. For other uses, see T - Bone ( disambiguation ). This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( December 2012 ) T - bone steak Beef Cuts ( American terminology ) Type Short loin and tenderloin cut of beef Raw T - bone steak showing moderate marbling and the smaller tenderloin ( or fillet ) and larger strip steak portions The T - bone and porterhouse are steaks of beef cut from the short loin ( called the sirloin in Commonwealth countries and Ireland ). Both steaks include a `` T '' - shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with ( on the other side of the bone ) a large strip steak. T - bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T - bone, when sold alone, is known as a filet mignon, especially if it 's cut from the small forward end of the tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T - bone steak from porterhouse. The U.S. Department of Agriculture 's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches ( 32 mm ) thick at its widest, while that of a T - bone must be at least 0.5 inches ( 13 mm ). However, steaks with a large tenderloin are often called a `` T - bone '' in restaurants and steakhouses despite technically being porterhouse. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef ( the short loin and the tenderloin ), T - bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. In the United States, the T - bone has the meat - cutting classification IMPS 1174 ; the porterhouse is IMPS 1173. In British usage, followed in Commonwealth countries, `` porterhouse '' often means a UK sirloin steak ( i.e. US strip steak ) on the bone, i.e. without the tenderloin on the other side of T - bone. However, nowadays some British on - line butchers also offer American style porterhouse steaks. In New Zealand and Australia, a Porterhouse is striploin steak off the bone. Contents 1 `` Porterhouse '' etymology 2 Anatomy of the T - bone 3 Preparation 3.1 Bistecca alla Fiorentina 3.2 Cotoletta di Vitello alla Milanese 4 See also 5 References 6 External links `` Porterhouse '' etymology The origin of the term `` porterhouse '' is contentious, with several cities and establishments claiming to have coined it. The Oxford English Dictionary traces the etymology from proprietor Martin Morrison serving large T - bones in his Pearl Street ( Manhattan ) `` Porter House '' around 1814, while noting the lack of contemporary evidence to support the tale. This origin story gained traction in the late 19th century, but others contend a Cambridge, Massachusetts hotel and restaurant proprietor named Zachariah B. Porter lent his name to the cut of beef, and others claim the steak takes its name from various 19th Century U.S. hotels or restaurants called Porter House, such as the Porter House Hotel in Flowery Branch, Georgia. Anatomy of the T - bone To cut a T - bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. The downward prong of the ' T ' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles. The small semicircle at the top of the ' T ' is half of the vertebral foramen. Preparation Florentine steak in Florence, Italy T - bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat. The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip. Bistecca alla fiorentina Bistecca alla fiorentina, or ' beefsteak Florentine style ', consists of a T - bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, `` Bistecca '' are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish. Cotoletta di vitello alla milanese The same cut of meat, but from a calf, is used for Cotoletta alla milanese, which consists of 1.5 cm - thick cuts which are battered in breadcrumbs and fried in clarified butter with salt. See also Food portal List of steak dishes Meat on the bone Rib eye steak References Jump up ^ `` INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS FRESH BEEF SERIES 100 '' ( PDF ). USDA. USDA. Retrieved 12 August 2016. Jump up ^ Great Berwick Organics : Porterhouse Steak Linked 2017 - 05 - 16 Jump up ^ Farmison & Co : Porterhouse Steak Linked 2017 - 05 - 16 Jump up ^ OED Online says `` frequently supposed to derive its name from a well - known porterhouse in New York in the early 19th Century, although there is apparently no contemporary evidence to support this '' Jump up ^ e.g. Zachariah B. Porter of the defunct Porter House hotel in Porter Square, Cambridge, Massachusetts `` When Cattle Was King ''. Retrieved 2007 - 06 - 25. ; Martin Morrison of a New York City porter - house proprietor, `` The Big Apple : Porterhouse Steak ''. Retrieved 2007 - 06 - 25. ; the Porter House Hotel of Flowery Branch, Georgia `` University of Georgia Better Hometown Program `` Flowery Branch '' '' ( PDF ). Retrieved 2008 - 04 - 13. ; `` North Georgia Mountain Travel Association Trivia ''. Retrieved 2008 - 04 - 13. Jump up ^ Delia Smith : Lamb Archived November 23, 2010, at the Wayback Machine. Jump up ^ LBC : Cooking in the credit crunch Archived 2011 - 07 - 27 at the Wayback Machine. Jump up ^ `` Does It Look Cooked ? A Review of Factors That Influence Cooked Meat Color ''. Journal of Food Science. 71 : R31 -- R40. doi : 10.1111 / j. 1750 - 3841.2006. 00029. x. Retrieved 5 March 2016. Jump up ^ Serious Eats ( 30 May 2014 ). `` How to Grill a T - Bone Steak ''. Retrieved 5 March 2016. Jump up ^ Waverly Root, The Food of Italy, 1971, ISBN 0 - 394 - 72429 - 1. External links Wikimedia Commons has media related to T - bone steaks. `` USDA Institutional Meat Purchase Specifications ''. ( 687 KiB ) `` Beef Cuts Chart '' ( PDF ). Porter House name origin article Cuts of beef Upper Chuck Rib Rib eye Short loin Sirloin Filet mignon Tenderloin Top sirloin Bottom sirloin Round Lower Brisket Plate Flank Shank Beef and veal Production Argentine beef Beef cattle Cow - calf operation Feeder cattle Kobe beef Organic beef Products Cuts Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T - bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles Dishes Beefsteak List of steak dishes Blanquette de veau Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Boiled beef Bulgogi Cachopo Calf 's liver and bacon Cheesesteak Chicken fried steak Cordon bleu Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Karađorđeva šnicla Kitfo London broil Mongolian beef Neobiani Ossobuco Pot roast Pozharsky cutlet P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Salisbury steak Saltimbocca Sha cha beef Shooter 's sandwich Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tartare Tafelspitz Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare Related meats American bison Beefalo Water buffalo Żubroń Other Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef USA beef imports Japan Taiwan South Korea ( 2008 US beef protest in South Korea ) Retrieved from `` https://en.wikipedia.org/w/index.php?title=T-bone_steak&oldid=845247002 '' Categories : Cuts of beef Steak Hidden categories : Webarchive template wayback links Articles needing additional references from December 2012 All articles needing additional references All articles with unsourced statements Articles with unsourced statements from August 2010 Talk Contents About Wikipedia Català Deutsch Español فارسی 한국어 Bahasa Indonesia Nederlands Português Svenska Tsetsêhestâhese Tiếng Việt 粵語 5 more Edit links This page was last edited on 10 June 2018, at 13 : 31 ( UTC ). 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Question: what cut of meat is the porterhouse steak
Answer: cut from the short loin