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T-Bone Steak, Beef

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A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak. The main difference between it and the Porterhouse is that the T-bone contains less of the tenderloin. The T-bone steak is best when it is grilled, broiled, sautéed, or pan-fried. Regardless of the cooking method, it is a reliably tender steak, but it will become tougher if overcooked.
T-Bone Steak

USDA Nutrition Facts

Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled (USDA#23008)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 265
Protein 25g
Total Fat 17g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 342mg
Sodium 66mg
Cholesterol 57mg

Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, select, raw (USDA#23007)

Serving Size 1 oz
Calories 192
Protein 19g
Total Fat 11g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 319mg
Sodium 55mg
Cholesterol 45mg

Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled (USDA#23006)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 280
Protein 24g
Total Fat 19g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 336mg
Sodium 66mg
Cholesterol 62mg

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