If you order a beef "porterhouse "steak, which BTW is my favorite, you will have a New York Strip on one side of the backbone & part of the rib, and a smaller fillet mignon on the other side. A T-bone steak is very similiar to a porterhouse, but usually lacks the Fillet Mignon, which can be marketed at a much hugher price per lb.
A T-bone should have some tenderloin, a porterhouse should have a bigger hunk of tenderloin.
No tenderloin across the bone and it should be labeled as a bone in New York.
I think...grin
