Also Known As:
Bone-In Strip Steak, Club Steak
Meat Experts Tip:
The T-bone consists of two tender steaks connected by a T-shaped bone. The top loin (strip) steak is the larger side, while the smaller side is the tenderloin steak. The size of the tenderloin steak is used to differentiate a porterhouse steak from a T-bone steak (a porterhouse is larger). On a T-bone, the tenderloin steak can be no less than ½ inch in diameter.
Preferred Cooking Method:
Other Cooking Methods:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+
Per 3-ounce cooked serving: 161 calories; 7 g fat (3 g saturated fat; 4 g monounsaturated fat); 22 g protein; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 3.1 mg iron; 4.4 mg zinc