The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).

Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side.

The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin.

T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling.

A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat.