Both have prominent T-shaped bones and are cut from the short loin. And both actually give you two steaks in one: a New York strip on one side of the bone and a filet mignon on the other.

There, a butcher will identify the feature that gives the first its name: the T-shaped bone that separates what would be a filet mignon on one side and a New York strip steak on the other.

Oregon, known for its state bird, nut, and beverage, may soon add a state steak to its state symbols smorgasbord.State ...

1 pound beef T-bone or Porterhouse steak ... combine oil and Italian seasoning; brush on cut sides of vegetables. Sprinkle with cheese. 3. Place beef steak and vegetables on a rack in a broiler ...

We’ve named a state bird (Western meadowlark), a state flower (Oregon grape), a state nut (hazelnut), a state tree (Douglas ...

Also known as Porterhouse, this pricey cut gets its name from the T-shape of the bone in the middle. It’s actually two steaks in one: strip steak on one side and tenderloin on the other.

Let’s make my favourite T-bone steak ... all over the steak. In a pan over medium heat, add oil and place the steaks one by one to cook for about three minutes on each side.