T-Bone/Porterhouse Steak DEFINITION & LINKS

T-Bone And Porterhouse Steaks are cut from the short loin.

All Steaks are cut you your specifications.

For best results Grill or Broil T-Bone Steaks. Altho they can be pan fried; this tends to toughen them.


If you select no on T-Bones the T-Bones will be de-boned for hamburger. There is an extra boning charge for de-boning T-Bones. Selecting Fillets Or strips will also result in an extra boning charge. See Price list for extraboning charge


Preparation, uses, and tips T-bone steak should be cooked by dry-heat methods. To prepare T-bone steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn T-bone steak while cooking; a fork may pierce the meat and allow juice to escape. Internal temperature for medium rare is 145F (63C), for medium 160F (71C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm. To broil, preheat the broiling element. Place T-bone steak on a broiler pan 2 to 4 inches (510cm) from the heat source. Depending on the size, cook 9 to 16 minutes, turning once. Remove steak when it reaches the desired degree of doneness. To grill, brush T-bone steak lightly with oil if desired and place directly over the heat source. Grill 10 to 16 minutes, depending on thickness of the steak. Turn once and remove when it reaches the desired degree of doneness. To pan-broil, heat the skillet on the stovetop until hot. Add oil or butter if desired. Place T-bone steak on the skillet and cook 13 to 15 minutes, turning once. Remove steak when it reaches the desired degree of doneness.

T-Bone Porterhouse Recipies