T-Bone Roast



This steak is named after its T-shaped bone. It looks something like a porterhouse but has a smaller slice of the filet mignon attached. We cut T-bones closer to the front with an ample, yet smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. The difference between a porterhouse and a T-bone steak is negligible. Both are part sirloin, part fillet or double steaks. It’s popular with chefs and many customers. It’s the best of both worlds. You get a bit less fillet on the T-bone, but it’s still a great steak. As the fillet takes longer to cook, it’ll be rarer than the sirloin, which is perfect. Keep it moving in the pan. Serve with a simple salad.

What it tastes like

The strip section tastes like strip, and the tenderloin tastes like, well, tenderloin.

Also sold as

Porterhouse (when tenderloin section is 1 1/2-inches or wider)




Nutrition Facts

T-Bone Steak

Amount per 100 grams,1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 154 g) (104 g)100 grams
Calories 247
% Daily Value*
Total Fat 16g 24%
Saturated fat 6g 30%
Polyunsaturated fat 0.6g
Monounsaturated fat 7g
Trans fat n/a
Cholesterol 60mg 20%
Sodium 67mg 2%
Potassium 302mg 8%
Total Carbohydrate 0g 0%
Dietary fiber 0g 0%
Sugar 0g
Protein 24g 48%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 18%
Vitamin D 2% Vitamin B-6 20%
Vitamin B-12 36% Magnesium 6%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

T-Bone Cow Location - Steak Club

Where It’s Cut From: The central section of the Short loin primal of the steer.


The Best Way to Cook It: The easiest way to cook any roast, is reverse-searing. Season your roast over night and leave in the fridge. The next morning, put in the oven at 93°C. Let cook for a couple hours, or until the meat thermometer reads 52°C. Now let rest for 30 min to 1.5 hours. 10 minutes before serving, remove the foil and place back into a preheated oven at the highest possible setting (260°C). Roast until well browned and crisp, around 10 min. Carve and serve immediately.



Steak Club

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Additional information

Weight N/A

2kg, 3kg, 4.5kg, 5kg

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