31/81 What is a T-bone steak? FacebookTwitter FacebookTwitter PhillyWill At the physical level it’s a cut from what we in the USA call the “short loin” including a bit of the tenderloin as well as the strip. When cut from the rear end of the short loin, it’s a Porterhouse. Both cuts contain a T-shaped bone that separates the two sections of meat. The cuts is popular in Italy under the name Bistecca alla fiorentina. Culturally (in the USA at least) the cut, especially the “Porterhouse” is synonymous with 19th Century male privilege & excess and its contemporary expression in steakhouse and barbecue/grilling culture. It occurs rather often in so called “food challenges” e.g. The “Ultimate Steak Challenge” at Brand Steakhouse in the Monte Carlo casino/resort in Las Vegas.