Short Loin

Alt Names: T-Bone Steak, Bone-In Strip Steak, Porterhouse Steak, Bone-In Tenderloin
French: Longe courte  |  Spanish: Lomo corto

THE BASICS & BEYOND

The general rule of beef is this: the further the cut is from the horn or the hoof, the more tender it is. This is definitely the case for the short loin. Containing part of the spine, the top loin and the tenderloin, this beef is usually cut into some of the best steaks available.

Sterling Silver Short Loin Beef Cut

Pete Geoghegan, Sterling Silver Chef

“There really aren’t any tricks to prepare beef. The most important steps are aging, cooking the meat up to temperature and letting it rest after cooking. Then you know it’s going to be moist and tender.”

Interesting note

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the tenderloin, strip steak, T-bone and porterhouse steaks. Loin cuts are great prepared on the grill or under a broiler.

Classic Preparation

Grill / Pan-broil / Smoke / Roast / Sous Vide

In The Kitchen