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2. T-bone steak - Wikipedia

   en.wikipedia.org/wiki/T-bone_steak

   Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).

3. Short loin - Wikipedia

   en.wikipedia.org/wiki/Short_loin

   Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).

4. Strip steak - Wikipedia

   en.wikipedia.org/wiki/Strip_steak

   The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.

5. How to Cook (or Order) Almost Every Cut of Steak - AOL

   www.aol.com/cook-order-almost-every-cut...

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6. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   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.

7. The Best Under-the-Radar Steakhouse in Each State - AOL

   www.aol.com/finance/best-under-radar-steakhouse...

   Claim to fame: Established in 2014, The Bancroft features executive chef Mario Capone, who turns out prime steak au poivre and 40-ounce butcher-cut salt-and-pepper tomahawk rib-eye steaks for two ...