Cut guide · Loin section
T-bone
Strip and tenderloin on either side of a T-shaped bone. The porterhouse is the same cut from further back, with a larger piece of tenderloin.
Tenderness4/5
Flavor5/5
Fat3/5
Best methodGrill over coals
DonenessRare to medium rare
Price tier$$$$
Listed at12 places
The tenderloin side cooks faster, so keep it toward the cooler part of the grill. In Florence the fiorentina is seared hard, then stood on its bone to finish.
Around the world
What t-bone is called
| Country | Name |
|---|---|
| United States | T-bone / porterhouse |
| United Kingdom | T-bone / porterhouse |
| Ireland | T-bone |
| France | T-bone |
| Spain | T-bone |
| Portugal | T-bone |
| Germany | T-Bone |
| Austria | T-Bone |
| Switzerland | T-Bone |
| Italy | Bistecca alla fiorentina |
| Netherlands | T-bone |
| Belgium | T-bone |
| Denmark | T-bone |
| Sweden | T-bone |
| Australia | T-bone |
| Singapore | T-bone / porterhouse |
| Japan | T-bōn |
Where to find it
T-bone near you
Related cuts
Cook it right