T-Bone and Porterhouse
T-bone and porterhouse are bone-in steaks cut across the short loin, with striploin on one side of a T-shaped bone and tenderloin on the other. A porterhouse is cut from the rear end, where the tenderloin is wider.
US: T-bone / porterhouse · UK: T-bone · EU (NL): T-bone steak · TR: T-bone
Quick facts
Primal: Short loin
Tenderness: Tender (two muscles)
Fat: Moderate
Price: Premium
Best: Grill
What is T-Bone called in other countries?
| United States | T-bone steak; porterhouse steak. Under IMPS, a porterhouse has a wider tenderloin than a T-bone. |
|---|---|
| United Kingdom | T-bone; porterhouse (less common) |
| Italy | Bistecca alla fiorentina (a thick T-bone or porterhouse) |
| Germany | T-Bone-Steak; Porterhouse-Steak |
| Netherlands | T-bone steak |
| Turkey | T-bone |
| Trade codes | IMPS 1173 (porterhouse steak), 1174 (T-bone steak) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
You get two steaks in one: the firmer, beefier striploin and the soft, mild tenderloin. The bone adds flavour near the meat and helps it hold its shape. The catch is that the two sides cook at different speeds: the tenderloin side is smaller and lean, so it is done first.
How to cook t-bone
- Grill
- Two-zone grill
- Pan-sear and oven
- Buy steaks at least 3 cm thick. Salt well and leave uncovered in the fridge for a few hours if you can.
- Set up a two-zone fire (hot and cool sides).
- Sear over high heat, keeping the tenderloin side turned towards the cooler part of the grill.
- Move to the cool side until the striploin reaches target. Rest 5 minutes, cut both muscles off the bone and slice.
T-Bone cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
T-Bone nutrition facts
Per 100 g, raw. USDA description: “Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw”.
| Nutrient | Per 100 g |
|---|---|
| Energy | 223 kcal |
| Protein | 20.1 g |
| Total fat | 15.2 g |
| Saturated fat | 6.5 g |
| Cholesterol | 62 mg |
| Sodium | 40 mg |
| Iron | 1.64 mg |
The figures are for T-bone. USDA’s porterhouse entry (FDC ID 173350) is very similar: 214 kcal, 20.5 g protein and 14.1 g fat per 100 g raw.
Source: USDA FoodData Central, FDC ID 172118. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Recipes
Related cuts
Striploin (the larger side of the T-bone) · Tenderloin (the smaller side) · Ribeye (the other classic grilling steak)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.