The T-bone is cut from the front section of the loin (near the rib section) and includes a smaller section of both the tenderloin and the strip loin. It may weigh 8 to 24 ounces and gets its name from the T-shaped bone that includes the backbone and its attached finger bones.

The porterhouse is cut from the middle to rear section of the loin and includes a larger section of both the tenderloin and the strip loin. It gets its name from the old coach stops called porterhouses. In 1814, Martin Morrison, a New York porterhouse keeper, began to serve this steak with ale.

Part of Animal: Both of these bone-in steaks are cut straight through the loin section and include portions of the tenderloin and the strip loin.

Characteristics: Both of these steaks are tender and flavorful.

How to Choose: Choose steaks with the largest size of each of the two main muscles and with the least amount of “tail,” which is actually a continuation of the skirt. Steaks should be at least 1 1/2 inches thick.

Amount to Buy: Because the bone itself is quite dense and heavy, allow at least 1 pound per person.

Storage: Refrigerate T-bone and porterhouse steaks up to 3 days. Lightly oil to prevent them from drying out.

1. If the steaks are quite thick, allow them to come to room temperature before cooking. Rub with oil and season with salt and pepper and other seasoning, if desired.
2. Grill, broil, or pan-sear at high heat and finish in a hot oven (400°F) for about 12 minutes for medium-rare or to the desired temperature.

Flavor Affinities: Black pepper, brandy, garlic, lemon, olive oil, port wine, red wine, rosemary, shallots, thyme.