T-bone Steak Guide. T-bone is extremely similar to the porterhouse steak as a more unique cut of steak served on the bone. It is popular in American cuisine and is juicy, with an intense flavour due to its marbling. As one of the larger steak cuts, T-bone can be shared or served as super-sized portion for one diner. Origins. The Cut. The Quantity.. The T-bone comes from the short loin subprimal. It consists of the New York strip and a piece of the tenderloin, which are separated from one another by a T-shaped bone. When the butcher cross-cuts the short loin instead of dividing the strip and the tenderloin, they wind up with a T-bone steak.

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Season the T-bone steak generously with salt and pepper. Add a tablespoon of oil to the skillet and place the steak in the pan. Sear the steak for 2-3 minutes on each side until a crust forms. Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare or until the desired level of doneness is reached.. The T-bone steak contains a T-shaped bone, hence the name, separating two different steaks attached to the bone. On the long side is the New York strip. On the smaller side of the T-bone is the tenderloin, the most tender part of the short loin. A T-bone steak is usually cut 1½ to 2 inches (3.8 to 5.1 cm) thick.