This steak is a crosscut of the Short Loin, meaning it includes both the Top Loin muscle and the Tenderloin muscle in a single steak. It differs from the T-bone steak in being thicker and including a greater width of Tenderloin (1.25 inches minimum). This is one of the premier charcoal grilling cuts, thus expensive.
The photo specimen was 7 inches long, 6 inches wide and 1 inch thick, weighing 1.22 pounds.
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This steak is a crosscut of the Short Loin, meaning it includes both the Top Loin muscle and the Tenderloin muscle in a single steak. It differs from the Porterhouse in being a little thinner and including a narrower width of Tenderloin (0.5 inch minimum). Not a loss in my opinion, the tenderloin, while very tender, is deficient in flavor. This is a highly desirable charcoal grilling cut, thus fairly expensive, but less so than the Porterhouse.
The photo specimen was 8 inches long, 6-1/4 inches wide and a litt less than 7/8 inch thick, weighing 15-3/8 ounces.
More on Cuts of Beef.