With a T-bone you get the bold, beefy flavor of a New York strip and a mild, tender filet mignon. A porterhouse is technically still a T-bone, but has a full-size filet portion with a minimum of 1.25-inch filet measured from the widest point. The T-bone is an impressive steak that gives you two unique steak flavor profiles.. The T-Bone steak comes from the cow's loin primal area, specifically from the front part of the short loin subprimal, right where the tenderloin starts. It comes from where a cow's top loin connects with the tenderloin. The loin area is also the source of other mouthwatering cuts of steak, including the strip steak, tenderloin steak, and.

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Raw T-bone steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) and the smaller tenderloin (or filet) 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 lumbar vertebra with sections of abdominal.. SLICE AND SERVE T-BONE STEAK. After your T-bone Steak reaches the desired doneness and has rested for about 10 minutes, carefully cut down the side of the bone using a sharp knife and remove the strip. Then, cut down the other side to remove the filet. Cut each steak into ½" strips and arrange them on a plate with the bone.