The
T-bone and
porterhouse are
steaks of
beef cut from the
short loin (called the
sirloin in
Commonwealth countries). Both steaks include a "
T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more
tenderloin steak, along with (on the other side of the bone) a large
strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.