T-bone and Porterhouse Steaks are cuts of beef consisting of a T-shaped bone with meat on either side. The larger side referred to as the “New York Strip”, whereas the smaller side is called the tenderloin. T-bones and Porterhouse Steaks are finely suited to fast, dry heat cooking conditions, such as broiling and/or grilling. But due to their lack of much collagen, longer cooking times are not necessary in order to tenderize the meat. The USDA says that tenderloin must be at least ½ inch (13 mm) thick for the steak to be classified a T-bone. The US Department of Agriculture also states that tenderloin must be at least 1.25 inches (32 mm) thick at its widest to be classified as a Porterhouse.
Due to their larger size and the fact that they contain meat from two of the most prized beef cuts, the short loin and the tenderloin, T-bone steaks are considered to be one of the highest quality steaks, as you can easily see when you glance at the price at any restaurant. Porterhouse steaks are of even higher value due to their larger tenderloin.
