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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. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse.
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The following 45 pages use this file: 7-bone roast; Baseball steak; Beef clod; Beef plate; Beef shank; Beef tenderloin; Blade steak; Bottom sirloin; Brisket; Chuck steak; Cube steak; Cut of beef; Filet mignon; Flank steak; Flap steak; Flat iron steak; Hanger steak; List of beef dishes; Loin; Medallion (food) Picanha; Popeseye steak; Primal cut ...
They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling ) cuts, which require moist or rare cooking. Some representative cuts are round steak , eye of round, top round, and bottom round steaks and roasts.
Popular premium cuts of beef include T-bone, New York strip, and filet mignon - all of which come from the loin of the animal. Ribeye is a more flavorful cut that comes from a cow's rib.
BURCU ATALAY TANKUT/Getty Images. The T-bone cut comes from the same part of the cow as a porterhouse (the short loin), but it’s taken from the front instead of the back.
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1. Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper.
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