T-bone and porterhouse steaks are cut from the beef loin. Both include a “T”-shaped bone with meat on each side. Porterhouse steak is cut from the rear end of the loin and include more tenderloin steak, along with a large strip steak. T-bone are cut closer to the front of the loin and contain a small section of tenderloin. This, when sold alone, is known as a filet mignon.
Owing to its large size and the fact that it contains meat from the most prized cuts of beef, the sirloin and the tenderloin, T-bone is generally considered one of the highest quality steaks.
T-bone steak is suited to fast, dry heat cooking methods, such as grilling, broiling or pan frying.
Grilling is a popular method of preparing beef cuts, especially steaks. By grilling, one can take advantage of a high degree of heat which can quickly sear the outside of a steak cut, sealing in moisture and flavour while creating a desired crust.
Broiling is a cooking method where the meat is placed under direct heat such as flame.
Pan frying involves cooking in a shallow skillet. It can also give the meat a desirable crust and the tender cuts of beef are best suited for this method.