This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
A T-bone steak is the same as a porterhouse steak but cut closer to the tail of the cow. As a result, the loin of a T-bone steak is more tender than that of a Porterhouse steak, but the tenderloin portion is smaller. The tenderloin becomes narrower towards the tail. T-bone steaks are usually cut thinner than Porterhouse steaks.
How to cook:
https://www.foodnetwork.com/recipes/food-network-kitchen/pan-seared-t-bone-steak-recipe-2103356Brand: Carapreta, Country: Brazil
