what are the two sides of a t bone steak
T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). 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 tenderloin steak, 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. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from the small forward end of the tenderloin.
Chuck steak The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeralÂ '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast.