T-Bone Steak, Beef - Glossary Term

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A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak. The main difference between it and the Porterhouse is that the T-bone contains less of the tenderloin. The T-bone steak is best when it is grilled, broiled, sautéed, or pan-fried. Regardless of the cooking method, it is a reliably tender steak, but it will become tougher if overcooked.