Description
The T-Bone and Porterhouse grilling steaks are celebrated cuts that offer the best of both worlds, combining two different, highly prized steaks in one. Both are cut from the short loin of the cow and are easily identified by the signature T-shaped bone that separates the two cuts. On one side of the bone is the New York strip, known for its rich, beefy flavor and moderate marbling. On the other side is the tenderloin, a leaner, buttery-soft cut that is the source of filet mignon.
Both steaks are best cooked using high, direct heat, such as on a grill or in a hot cast-iron skillet, to achieve a beautiful crust on the outside while keeping the inside juicy and tender. Due to the different cooking rates of the two cuts (the lean tenderloin cooks faster than the strip), it’s recommended to pay close attention to the temperature, often positioning the more delicate tenderloin section further from the hottest part of the grill.
