T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling.

Due to their relative lack of collagen, longer cooking times are not necessary to tenderize the meat

The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking.

The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired level of doneness before the strip.