Note: T-bone and porterhouse are NOT synonymous with Florentine steak - much thicker.
T-bone and porterhouse differ from each other in the precise point from which they are separated; the porterhouse should contain more fillet than t-bone, but this is a detail that does not appeal to all cooking experts.
T-bone and porterhouse belong to the 1st fundamental group of foods. They are rich in proteins of high biological value, minerals and specific proteins. They have a significant caloric intake, also due to the considerable concentration of lipids - many of which are saturated. Cholesterol is significant, as well as purines and the amino acid phenylalanine. They are not suitable for all types of diet and may have contraindications, also referred to the cooking method. For more information, read the paragraphs below.
Due to their large size and the fact that they contain two of the finest cuts of beef, t-bone and porterhouse are generally considered the best quality steaks and the prices are high. The most suitable cooking is fast and very intense on the grill, either with wood or coal, or with gas, possibly with lava stone.
Although known as the American bone-in steak par excellence, t-bone has Anglo-Saxon origins. It was in the territory of the present United Kingdom that, several centuries ago, this cut became the most coveted of meat dishes. There is also several historical evidence to support the hypothesis that it was the British who imported the one that, in Italy and especially in Tuscany, evolved into the Florentine steak.
