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Short Loin

Most Tender

The short loin is where premium steaks come from. Located behind the ribs and before the sirloin, this primal cut includes the T-bone, porterhouse, and New York strip steaks - some of the most sought-after cuts in steakhouses worldwide.

Cook Time

8-15 min

Quick, high heat

Best Method

Grilling

Also pan-frying, broiling

Price Range

$$$

Premium pricing

Where It Comes From

The short loin sits in the middle of the cow's back, between the rib and sirloin sections. Because these muscles do minimal work, the meat is exceptionally tender. The short loin contains both the strip loin and the tenderloin, separated by a T-shaped bone in some cuts.

Premium Cuts from Short Loin

T-Bone Steak
T-shaped bone with strip on one side, small tenderloin on the other
Porterhouse Steak
Larger T-bone with bigger tenderloin portion (1.25"+ thick)
New York Strip
Boneless strip steak, perfectly marbled and tender
Kansas City Strip
Bone-in NY strip, extra flavor from the bone

Cooking Tips

  • •These premium cuts shine with simple seasoning - salt, pepper, butter
  • •Grill over high heat, 4-6 minutes per side for medium-rare
  • •For thick cuts, sear first then finish in 400°F oven
  • •Target 130-135°F for medium-rare, the ideal doneness
  • •Rest 5-10 minutes before serving to redistribute juices
  • •For T-bones/porterhouse, position bone towards cooler side of grill

Serving Suggestions

Classic Steakhouse Style
Simply grilled with compound butter, served with baked potato
Bistro-Style
Pan-seared strip with red wine pan sauce and frites
Surf & Turf
T-bone or strip steak paired with lobster tail
Steak Au Poivre
Pepper-crusted NY strip with cognac cream sauce

Pro Tip

Short loin cuts are the crown jewels of beef. They're tender enough that you don't need to marinate or use complex techniques - just high quality beef, high heat, and proper resting will give you steakhouse results at home.

What's the difference? A T-bone has a smaller tenderloin section. A porterhouse is cut from the rear of the short loin and has a larger tenderloin (must be at least 1.25" wide). Both are spectacular!