T-bone

Contrafilé (no. 11) + Filé mignon (no. 12) · Brazilian

A loin steak cut through the T-shaped bone: strip loin on one side, a small piece of tenderloin on the other. Two textures and plenty of flavor. On the grill, keep the tenderloin away from the hottest spot.

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Beef cuts on a map: where each cut is, what other countries call it and how to cook it.