Wagyu T-Bone Steak

Description This is often considered among the highest quality cuts of beef, along with the Fillet Mignon, the Ribeye, the Porterhouse, and the New York Strip steaks. This is because of the marbling typically found in these very tender cuts of beef, and the Wagyu fat makes this marbling that much better tasting – hence the reason for their huge demand and higher price. T-Bone vs Porterhouse According to the USDA, the key differences between a T-Bone and a Porterhouse steak tend to be overall size/weight (the Porterhouses tend to be larger) and the size of the Tenderloin (fillet) portion is often smaller/narrower on a T-Bone. Both are cut from the rear end of the short loin and they are considered "composite steaks," meaning they combine a Tenderloin steak (a boneless cut also known as Fillet Mignon) with a New York (also called a top loin or NY strip), making the strip side a very large piece of meat. A center bone holds the two pieces of meat together.    Preparation These cuts ar