This is not a common cut of meat in the bison world. In fact, this cut is generally separated into its components to be marketed as either New York Strip or a Tenderloin. The T-Bone and Porterhouse are very similar. They consist of a T-shaped bone with meat on each side. The larger side is the New York Strip, which is from the strip loin, whereas the smaller side contains the tenderloin. Porterhouse steaks are cut from the rear end of the short loin and contain a much larger section of the tenderloin. T-bone steaks are cut from further forward in the short loin and contain a comparatively smaller section of the tenderloin. My T-Bones and Porterhouses were part of a gift from a friend. A friend of mine became the owner of several bison as somewhat of an incidental gift from a neighboring land owner who was tired of dealing with their aggressive and wandering behavior.

For my recipe, I decided to use a simple marinade of garlic powder, soy sauce, and a bit of Brandy at the end. Truth be told, this is a bit of a derivative of a longtime midwestern steakhouse’s marinade recipe. The now defunct Steak and Ale chain had a club steak called “The Kensington Club” that used a marinade of soy sauce, Sherry, garlic, unsweetened pineapple juice, and maybe one other component. It was a perennial big seller and had an enormous flavor. Sadly, that chain never really changed its image or offering and became a victim of the most recent recession. I only marinated the steaks for a few hours and then decided to sear them rather than grilling them.

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