Know The Difference Between A T-Bone And A Porterhouse Steak

Know The Difference Between A T-Bone And A Porterhouse Steak

Essentially, the real differentiator between the two is the size of the fillet — or the smaller piece of meat on the short side of the bone. Because a T-Bone is allowed to have a smaller tenderloin section than a Porterhouse, that would mean that all Porterhouse steaks are T-Bones, but not all T-Bones are porterhouses. Either way, if you’re ever at the butcher and see that the Porterhouse is much more pricey than the T-Bone, now you’ll know why, and you can opt to splurge or save accordingly.

What’s the Difference Between a Porterhouse and a T-Bone Steak? [America’s Test Kitchen]


  • Except that here in Australia – we call the stip section (only that part, no bone or tenderloin) the porterhouse. WIth the T-Bone being the full cut.

        • Probably right, but I think the prevalence of Scotch / Porterhouse consumption in Australia is higher than it is in the USA where T-Bone is king.

          Also I’m led to believe that Australian cattle mature / develop / process differently to American cattle, such that our slaughter process means that a tri-tip (an end cut from the bottom sirloin, cut 2131 AUS) isn’t really viable for Australian cattle, but is normal for American cattle.

          I don’t really know the technical details, I just know it’s difficult to buy tri-tip in Australia. Those differences in cattle / cut availability may explain why scotch fillet isn’t really a ‘thing’ in the USA and why T-Bone is bigger.

          • The scotch fillet is actually a little different, coming from ribs 6-12. Not associated with the T-bone. It is also known as a “rib eye” in the States. In Australia, a “rib eye” often refers to a scotch fillet on the bone. Ribs 6-12 are often called “prime ribs”, and are what is used to make a standing rib roast.
            The T-bone consists of what we often call a sirloin, “strip”, or “porterhouse” on one side, and the tenderloin on the other. The tenderloin is also known as the eye fillet, and is very lean and, well, tender. It is not the same as a scotch fillet, which is a very fatty cut of meat.
            In the States, the “porterhouse” is as described above – the King of T-bones, with a substantial tenderloin portion, unlike most of the “t-bones” you see in Woolies or Coles.

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