T-bone steak

T-Bone Steak, Beef Glossary Term - Related Content
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T-bone steak Notes: Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it. It's usually grilled or broiled.

T-bone steak:
A cut from the center section of the tenderloin, directly in front of the porterhouse steak.
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Toscano T-bone steaks with charred shallots and thyme
By John Torode
Crab risotto cakes with broad bean purée
By Simon Rimmer ...

Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.
Flour - This is the finely ground grain of wheat, corn, rice, oat, rye, or barley.

The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks.
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spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.
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The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.

" Like the filet mignon, it is an extremely tender cut of meat, and comes from the short loin of the cow. When the bone and part of the tenderloin is attached to the strip steak, it is called a T-bone steak.

fiorentina, bistecca alla (It.) T-bone steak charcoal grilled in the
Florentine style-rare and plain but moistened after grilling with a
few drops of olive oil.
fiori di zucca (It.) Squash blossoms dipped in batter and fried.

Think of this as a T-bone steak without any of the choice tenderloin muscle in it. These steaks are sometimes also called Delmonico steaks, though that name is more often used for rib-eye steaks.

See also: Bone, Beef, Grill, Flavor, Cooking