Five Mary's T-Bone steaks—a steakhouse favorite! The T-bone combines a Ribeye and a smaller portion of the Tenderloin (the Porterhouse has the larger tenderloin filet section) for a winning combo of a cut. 1.5 inch thick cut steak. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Weight and Sizes are as follows: Large 1.7 - lbs Extra Large 1.7+ lbs Grand 2+ lbs Where does a T-Bone steak come from T-Bone Steaks, like Porterhouse Steaks, include a “T”-shaped bone which separates the Ribeye and Tenderloin. The T-Bone Steak is located in the middle of the Short Loin where it intersects with the Tenderloin cut (the Short Loin and Tenderloin are the most prized cuts of a cow). In effect, a T-bone comprises meat from a Ribeye Steak and a Filet, thus making it a prized and delicious steak. Cook to medium or medium-rare on a grill or broiler. Five Marys Recipe for T-Bone Steak The Perfect Cast Iron Steak
