The T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin.

Porterhouse steaks are cut from the rear end of the short loin and contain a much larger section of the tenderloin. T-bone steaks are cut from further forward in the short loin and contain a comparatively smaller section of the tenderloin. In British usage, followed in Commonwealth countries, only the strip loin side is called the porterhouse, and the tenderloin side is called the fillet.

There is little agreement among experts on how large the tenderloin must be to call a T-bone a porterhouse; some steaks with a large tenderloin may be called a mere T-bone in some restaurants and steakhouses. The US Department of Agriculture's Institutional Meat Purchase Specifications states that the tenderloin must be at least 1.25 inches (32 mm) thick at its thickest to be classified a porterhouse. Similarly, the USDA says that the tenderloin must be at least ½ inch (13 mm) thick for the steak to be classified a T-bone.

Due to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued due to their larger tenderloin.

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