Strip + tenderloin on the bone — from the Short Loin primal.
Two steaks in one: the T-shaped vertebra carries a New York strip on one side and a smaller piece of tenderloin on the other. By U.S. spec, the tenderloin side measures at least ½ inch across — grow that past 1¼ inches and the same cut graduates to porterhouse.
What It's Called
United States: T-bone steak
Australia: T-bone
United Kingdom: T-bone
How to Cook It
Grill (two-zone): Keep the filet side toward the cooler zone.
Bistecca-style: Thick-cut, hot fire, rare-to-medium-rare, sliced off the bone.
Butter-baste finish: Baste the filet side to keep it from outpacing the strip.
Signature Dishes
Classic T-bone dinners, Bistecca alla fiorentina (thick-cut), Steakhouse features
Specify thickness — ¾ to 1 inch for individual service, 2 inches+ for sharing formats. Center-cut T-bones give the best strip-to-filet balance.