For big boys and big girls! It's the challenge that makes it sooo good. Add a little Midwestern Meats seasoning a couple hours prior to cooking and get on with it.
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloinsteak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.