T-Bone Steak

T-bones are part new york streak and part filet. They are cut from the short loin with a cross section of vertebrata separating the two sides of the steak. The filet gets gradually smaller with each streak cut. The filet need to be between 1.25" and 0.5" across to be considered a T-bone steak. These steaks are generally cut thick and are best grilled. T-bones can also be referred to as “club steaks” or “wing steaks.”