T-bone

The T-bone is cut from the loin section of the carcass, closer to the ribs. A T-shaped bone divides it into two distinct muscles. The larger portion is the striploin (the same muscle found in a New York strip steak)—firm, with a robust beefy flavor. The smaller portion is the tenderloin, the most tender muscle in the carcass, possessing a delicate, almost buttery flavor. In a T-bone, the tenderloin section is relatively narrow, as it is just beginning in this part of the cut. This makes the steak well-balanced and ideal for individual servings. It allows for a comparison of two different textures on a single plate—a quality for which it is highly prized in classic steakhouses. The bone helps the steak maintain its shape and enhances the flavor near the bone edge.

Primal cut

Loin

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill