10 Restaurant Chains That Serve The Most Delicious T-Bones
Nothing beats sinking your teeth into a perfectly cooked T-bone steak, where the strip and tenderloin meet on that distinctive T-shaped bone.
These hefty cuts combine the best of both worlds – the rich flavor of strip steak and the buttery tenderness of filet mignon.
For steak lovers seeking this premium cut without firing up their own grill, several restaurant chains across America have mastered the art of T-bone perfection.
1. Texas Roadhouse’s Legendary Porterhouse T-Bone
Meat lovers rejoice at the sight of Texas Roadhouse’s mammoth 23 oz Porterhouse T-Bone arriving at their table. Hand-cut daily and seasoned with their signature blend, this steak receives the royal treatment.
The restaurant’s open kitchen layout lets you watch as grill masters cook your selection to precise doneness. I still remember my dad’s eyes widening when his medium-rare masterpiece arrived, juices pooling deliciously on the warm plate.
2. LongHorn Steakhouse’s Fire-Grilled Excellence
LongHorn’s approach to their 18 oz Fire-Grilled T-Bone involves a proprietary seasoning rub and open-flame cooking that creates a caramelized exterior while maintaining juicy perfection inside. Their legendary Flo’s Filet meets bold NY Strip on one impressive bone.
Served with a choice of sides like their Steakhouse Mac & Cheese, this cut receives the benefit of LongHorn’s decades of grilling expertise. Their skilled grill masters undergo extensive training before earning the right to handle premium cuts.
3. Outback Steakhouse’s Melbourne Porterhouse
The 22 oz Melbourne Porterhouse stands as Outback’s crowning achievement in the T-bone category. Seasoned with their secret blend of 17 spices and seared over high heat, this Australian-inspired cut delivers bold flavor in every bite.
My first encounter with this massive steak happened on my 30th birthday when my wife surprised me with dinner at Outback. The server brought it out with such ceremony that nearby tables actually applauded.
The bone extends dramatically off the plate, making it an instant conversation starter.
4. Saltgrass Steak House’s Double T-Bone Offering
Saltgrass distinguishes itself by offering not one but two premium T-bone options: the 17 oz Texas T-Bone and the magnificent 22 oz Silver Star Porterhouse. Both receive their signature Saltgrass Seven Steak Spice before hitting the grill.
The restaurant ages their beef for maximum tenderness and flavor development. What makes their T-bones special is the careful temperature control during cooking, allowing the different muscle groups to reach ideal doneness despite their varying thicknesses.
5. Logan’s Roadhouse’s King-Sized Porterhouse
Logan’s proudly bills their 22 oz Porterhouse as “the king of the T-bones,” and one glance confirms this royal status. Flame-grilled over mesquite wood for a subtle smokiness, this cut delivers two distinct steak experiences in one impressive presentation.
Last summer, during a family reunion, my uncle ordered this behemoth and couldn’t stop raving about how perfectly it was prepared.
The restaurant’s rustic atmosphere, complete with peanut shells crunching underfoot, creates the perfect setting for enjoying such a primal cut of beef.
6. Ruth’s Chris Steak House’s Premium T-Bone
Ruth’s Chris elevates the T-bone experience with their premium 24 oz cut, broiled at 1800 degrees and served on a 500-degree plate with sizzling butter. This high-heat technique creates a caramelized crust while maintaining a perfectly pink center.
Their USDA Prime beef undergoes strict selection criteria before making it to your table. The restaurant’s elegant atmosphere provides a refined backdrop for savoring this dual-textured steak masterpiece, with servers who can explain the nuances between the strip and tenderloin portions.
7. Morton’s The Steakhouse’s Shareable Porterhouse
Morton’s 36 oz dry-aged Porterhouse Dinner-for-Two transforms steak night into a social experience. This massive cut undergoes 23-28 days of dry-aging, concentrating flavors and developing buttery tenderness that knife through like silk.
Carved tableside by skilled servers, this interactive dining experience creates memorable moments. I watched a couple celebrating their anniversary absolutely beam as their server expertly separated the strip and filet portions, explaining the characteristics of each section as he worked his culinary magic.
8. Black Angus Steakhouse’s Classic Porterhouse
Black Angus stays true to steakhouse tradition with their full Porterhouse entrée, featuring corn-fed Angus beef aged for optimal flavor. Their signature campfire seasoning creates a robust crust that complements the natural beef flavor.
The restaurant’s commitment to quality extends to their cooking method, using an 1800-degree broiler that sears the exterior while maintaining juiciness.
Their western-themed dining rooms provide a comfortable, unpretentious setting for enjoying this classic cut without unnecessary fuss or formality.
9. Western Sizzlin’s Budget-Friendly T-Bone
Western Sizzlin proves great T-bones needn’t break the bank with their value-conscious 16 oz offering. Their flame-grilled approach delivers honest steak flavor without pretension, making it a favorite among practical carnivores.
The restaurant’s buffet format allows you to pair your T-bone with unlimited sides. Growing up in a small town, Western Sizzlin was where my family celebrated special occasions.
I can still picture my grandfather methodically cutting along that T-shaped bone, teaching me the difference between the tenderloin and strip portions.
10. Ponderosa & Bonanza Steakhouse’s Char-Grilled Classic
Surviving Ponderosa and Bonanza locations continue serving their char-grilled 16 oz T-Bone, representing old-school steakhouse tradition. Their straightforward preparation lets the beef’s natural flavor shine through, appealing to purists.
The restaurant’s hybrid service model offers both table service for steaks and a buffet for sides. This nostalgic chain has maintained loyal customers for decades by delivering consistent quality at reasonable prices, making premium cuts like T-bones accessible to everyday diners.