These USDA Select steaks have less marbling than other steaks, giving you the same great taste with less fat. Outfitted with two lean tender steaks, this unique cut scores every time.
Porterhouse and T-bone steaks consist of both top loin (strip) and tenderloin steaks connected by a telltale T-shaped bone. The tenderloin in a Porterhouse is no less than 1 ¼ inches in diameter. In a T-bone it’s no less than ½ inch. Easy visual cue? If the diameter of the tenderloin is larger than a golf ball, it’s a Porterhouse; smaller than a golf ball, it’s a T-bone. Porterhouse steaks are cut from the sirloin end of the short loin and T-bone steaks from the rib end. These steaks are best suited for grilling and broiling.
For best results, cook steaks to medium rare (pink in center, slightly brown toward exterior-145°F) or medium (light pink in center, brown toward exterior-160°F) doneness. Do not overcook.
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