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The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse.
Make the steak rub: Whisk together the salt, paprika, black pepper, garlic powder, brown sugar, onion powder and cumin in a small bowl. Season the steak generously on both sides with the spice rub.
Popular premium cuts of beef include T-bone, New York strip, and filet mignon - all of which come from the loin of the animal. Ribeye is a more flavorful cut that comes from a cow's rib.
They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
Ideally, the T-bone promises meat lovers the best of both worlds. You get a tender filet and a toothsome strip all on the same plate, with the added bonus of that big honking bone in the middle ...
T-Bone, a canine character in the television series Clifford the Big Red Dog; T-Bone Mendez, in the videogame Grand Theft Auto: San Andreas; Raymond Kenney, also known as T-Bone from Watch Dogs series; T-Bone, a skeleton who is a minor character in Skylanders series; T-Bone, a skeleton who is a villain in the video game Cuphead