The T-Bone Steak derives its eponymous name from the “T shaped” bone that runs through the center of the steak, as seen in our picture. On one side of the “T” is the strip steak (commonly referred to as the New York Strip Steak) on one side and and tenderloin (also called the Filet) on the other.
These two cuts are some of the most desirable cuts of meat known for their overall flavor and tenderness which makes the T-bone steak one of the most highly desirable cuts of meat available.
If you’re not familiar with the strip steak and filet portions of the porterhouse, you can easily identify them because the strip steak (pictured below, right of T) is the larger of the cuts. The tenderloin side of the porterhouse, tends to be round in shape.
If you want to know more T-Bone and Porterhouse steaks, then you can read a bit more here and we even teach you How to Cook a Porterhouse Steak in a Cast Iron Skillet. Because they are nearly identical steaks, the process for cooking both is exactly the same.