This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a T-shaped bone. The tenderloin steak is between 1/2 and 1 1/4 inches in diameter. T-bone are best grilled, in stir fry or sautéed, seared in a cast iron pan. Commonly prepared to a medium- rare 135–145-degree F. Cheese pairings include Point Reyes Blue Cheese or Gorgonzola. Pairs well with a cabernet sauvignon or a bold merlot wine.