Meat
T-Bone
A T-bone is a short-loin steak cut across the lumbar vertebra so one plate holds strip (striploin) on the larger side and a smaller piece of tenderloin on the other, separated by the T-shaped bone. US standards require a minimum tenderloin diameter; smaller tenderloin portions are still T-bones, while larger ones become porterhouses. The bone conducts heat and looks dramatic on the grill. It is prized for offering two textures in one steak and for steakhouse theatre. Cook over high heat; the tenderloin side finishes faster, so some chefs shield it or start strip-side down longer. Rest before serving. Ideal thickness is 3–4 cm so the centre can stay rare while the surface browns.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.5 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 66.9 mg
- Sodium 59.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.3 g
- Energy 267 kcal
- Water 48.3 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.5 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.37 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 589 mg
- Major Minerals 587 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.37 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American steakhouses standardised T-bone as a bone-in short-loin signature steak.
USDA grading and cut definitions formalised T-bone versus porterhouse tenderloin size.
Global steakhouses exported the T-bone as an emblem of American beef service.