T-Bone Steak, Beef

Provided By
Share this!
Facebook
Google+
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.

USDA Nutrition Facts

Serving Size1 oz
Calories192
Protein19g
Total Fat11g
Total Carbohydrates0g
Dietary Fiber0g
Potassium319mg
Sodium55mg
Cholesterol45mg
Serving Size1 oz
Calories232
Protein18g
Total Fat16g
Total Carbohydrates0g
Dietary Fiber0g
Potassium308mg
Sodium53mg
Cholesterol62mg
Serving Size3 oz
Calories177
Protein26g
Total Fat7g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium327mg
Sodium71mg
Cholesterol54mg

T-Bone Steak, Beef Reviews

There currently aren't any reviews or comments for this term. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com