T-bone Steak

The T-bone and porterhouse often get confused, which is easy to do: both have prominent T-shaped bones and are cut from the short loin. What's not easy to do is agree on how to distinguish the two. Even experts disagree. Both steaks actually give you two steaks in one: a richly flavored New York Strip on one side of the bone and a super-tender filet mignon on the other. The porterhouse is cut from the rear end of the short loin, so it has a bigger portion of filet mignon, but you'll often see a porterhouse called a "T-bone" at many steakhouses. When you throw the labels out the window, you're left with two high-quality steaks that are flavorful, tender and juicy. F&W's guide gives you the best ways to cook the T-bone, plus easy recipes you'll use again and again.

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