This steak is easily identified by its T-shape bone. It comes from the center section of the short loin, between the porterhouse and club. Similar to the porterhouse, but with a smaller section of tenderloin and a smaller tail, with a fine-grained shell. Should be cut from 1 to 3 inches thick. Broiling is the best cooking method, pan-broiling for thinner cuts.

A cut from the center section of the tenderloin, directly in front of the porterhouse steak.