Fillet, T-bone, and Porterhouse steaks are all popular cuts of beef, each with its own unique characteristics. Here's a breakdown of the key differences between them:
- Fillet Steak (Filet Mignon):
- Cut Location: The fillet steak comes from the tenderloin, which is a long, cylindrical muscle that runs along the spine of the cow. It's one of the most tender cuts of beef due to its location and lack of weight-bearing muscles.
- Shape: Fillet steaks are typically small, round, and thick cuts, ranging from about 1 to 2 inches (2.5 to 5 cm) in thickness.
- Characteristics: Fillet steaks are incredibly tender, lean, and have a mild, delicate flavor. They are prized for their tenderness and are often considered one of the finest cuts of beef.
- T-bone Steak:
- Cut Location: The T-bone steak comes from the short loin section of the cow, just behind the ribs and above the tenderloin.
- Bone Shape: It is named after the "T"-shaped bone that runs through the middle of the steak, which is a cross-section of the cow's backbone and includes both the tenderloin (small side) and the strip loin (larger side).
- Characteristics: T-bone steaks contain two different cuts of beef—the tenderloin (filet mignon) and the strip steak (New York strip). The meat on the tenderloin side is more tender, while the strip side has a firmer texture and a beefier flavor. The T-bone is a popular choice because it offers a combination of both cuts.
- Porterhouse Steak:
- Cut Location: The Porterhouse steak is similar to the T-bone but comes from the rear end of the short loin, closer to the sirloin section.
- Bone Size: The main difference between the Porterhouse and T-bone steak is the size of the tenderloin portion. In a Porterhouse, the tenderloin section is larger, usually at least 1.25 inches (3 cm) wide. To be labeled as a Porterhouse, USDA regulations require the tenderloin to be at least 1.25 inches wide.
- Characteristics: Like the T-bone, the Porterhouse steak contains both the tenderloin and the strip loin, providing a combination of tender and flavorful meat. Due to its larger tenderloin portion, the Porterhouse is often considered a more substantial and premium cut.
In summary, the fillet steak (filet mignon) is a tender and lean cut from the tenderloin. The T-bone steak combines the tenderloin (filet mignon) and the strip steak (New York strip). The Porterhouse steak is similar to the T-bone but has a larger tenderloin portion, making it an even more substantial and desirable cut for those who enjoy both tenderness and flavor.