Limited Edition Collector Blades
How to Cut a T-Bone or Porterhouse Steak to Share
How do you cut a T-bone or porterhouse steak? Rest it, then cut the two muscles off the bone: run the knife down each side of the T-shaped bone to remove the strip on one side and the tenderloin on the other. Slice each piece across the grain into 1/2" strips and set them back alongside the bone to serve. A sharp chef's knife or a steak knife works. Our pick for the board is the Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79), an 8" chef's knife in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified, and the 4-Piece Straight-Edge Steak Knife Set, Gladiator Series, NSF Certified ($119) for the table.
T-bones and porterhouses are two steaks in one: the larger New York strip on one side of the bone and the smaller, tender filet on the other. A porterhouse is cut from the end of the loin where the filet section is larger. Cutting them off the bone means everyone gets some of each.
The two sides
| Strip side | Tenderloin side | |
|---|---|---|
| Size | Larger | Smaller |
| Texture | Firm, beefy | Very tender |
| Cooks | Slower | Faster; can overcook first |
| Slicing | Across the grain, 1/2" | Across the grain, 1/2"–3/4" |
Step by step
1. Rest
Let the steak rest about 5 minutes on a board with a juice groove.
2. Remove the strip
Set the knife against the long side of the T-bone and cut down, keeping the blade pressed against the bone. Then follow the bottom of the bone to free the strip in one piece.
3. Remove the filet
Do the same on the other side of the bone. The tenderloin is smaller and softer, so use light strokes.
4. Slice
Slice each piece across the grain into strips about 1/2" thick. Keep the knife straight so slices stand up nicely.
5. Reassemble
Put the bone in the center of the platter and line the slices back up in their original positions on each side. It looks impressive and keeps the slices warm.
Don't forget the bone
There's meat left around the bone. Gnawing on it is the cook's reward.
Board knife or steak knife?
For cutting the steak off the bone and slicing it for the table, use a chef's knife on a board. For individual steaks eaten off the bone at the table, a good set of steak knives does the job. A straight-edge steak knife gives cleaner cuts than a serrated one; see serrated vs straight-edge steak knives.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For cutting steak off the bone on the board.
4-Piece Straight-Edge Steak Knife Set, Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Straight-edge steak knives for the table.
FAQ
How do you cut a T-bone steak to share?
Cut the strip and tenderloin off the bone, slice each across the grain, and set the slices back by the bone. A sharp chef's knife like the Dalstrong Gladiator Series 8" Chef's Knife ($79) makes clean cuts along the bone.
What's the difference between a T-bone and a porterhouse?
Both have strip and tenderloin; the porterhouse is cut where the tenderloin section is larger.
Which side of a T-bone is the filet?
The smaller side of the bone is the tenderloin (filet); the larger side is the strip.
Should you cut a T-bone off the bone before serving?
For sharing, yes. For one person, you can eat it on the bone with a steak knife.
What steak knives are best for T-bones?
Straight-edge steak knives give the cleanest cuts.
