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National Cattlemen’s Beef Association

T-Bone Steak

Also indexed as: Porterhouse

This steak is easily identifiable by its characteristic T-shaped bone.

T-bone steak, luscious and flavorful, is easily identified by its characteristic T-shaped bone. T-bone is almost identical to Porterhouse, so named for the inns where it was served along with porter, ale, and beer. Both steaks are cut from two muscles, the top loin and the tenderloin. The Porterhouse contains a larger portion of the tenderloin than does the T-bone and thus is even more mouth-wateringly tender. But why quibble? Both are excellent choices for a celebratory supper.

Varieties

T-bone steak contains a portion of tenderloin muscle measuring at least 1/2 inch (1.3cm) across the center.

Porterhouse steak contains a portion of the tenderloin muscle measuring at least 1 1/4 inches (3.2cm) across the center.

Buying and storing tips

Look for T-bone steak that has a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed T-bone steak also shows this purplish color. Packaged T-bone steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.

Store T-bone steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped T-bone steak will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.

Availability

T-bone steak is commonly available in grocery stores.

Preparation, uses, and tips

T-bone steak should be cooked by dry-heat methods. To prepare T-bone steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn T-bone steak while cooking; a fork may pierce the meat and allow juice to escape.

Internal temperature for medium rare is 145°F (63°C), for medium 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.

To broil, preheat the broiling element. Place T-bone steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook 9 to 16 minutes, turning once. Remove steak when it reaches the desired degree of doneness.

To grill, brush T-bone steak lightly with oil if desired and place directly over the heat source. Grill 10 to 16 minutes, depending on thickness of the steak. Turn once and remove when it reaches the desired degree of doneness.

To pan-broil, heat the skillet on the stovetop until hot. Add oil or butter if desired. Place T-bone steak on the skillet and cook 13 to 15 minutes, turning once. Remove steak when it reaches the desired degree of doneness.

Nutritional Highlights

T-bone steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3 oz. (85.05g)
Calories: 262.6
Protein: 19.7g
Carbohydrate: 0.0g
Total Fat: 19.8g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.