Pronunciation: [tˈiːbˈə͡ʊn] (IPA) 
The word "tbone" is commonly spelled with a hyphen as "t-bone." It is a cut of meat that is taken from the short loin of a steer or heifer, consisting of a T-shaped bone with meat on either side. In IPA phonetic transcription, it would be written as /tiː boʊn/. The "t" and "b" sounds are pronounced separately, with a long "ee" sound between them, followed by the "oh" sound and the "n" sound.
T-bone is a noun that refers to a type of steak cut from the middle part of a beef carcass that includes a T-shaped bone. This bone divides the piece of meat into two distinct portions - the larger section being the striploin (also known as New York strip) on one side and the smaller section being the tenderloin (also known as filet mignon) on the other side. As a result, the T-bone steak is a combination of these two cuts.
The shape of this steak resembles the letter "T," hence the name "T-bone." It is characterized by its visible bone and marbling, which contributes to its rich flavor and tenderness. The T-bone is highly regarded for its versatility and is often prepared by grilling, broiling, or pan-frying.
T-bone steaks are regarded as a premier choice for steak lovers due to the tenderness and flavorsome qualities of both the striploin and tenderloin portions. They are commonly enjoyed by individuals who appreciate the contrast in texture and taste provided by the two different cuts of meat. T-bone steaks are often served as a main course in fine dining restaurants or on special occasions.
The word "T-bone" is derived from the shape of the T-bone steak, which is named for the T-shaped bone that runs through its center, separating the piece of meat into two parts: a smaller, rounder cut of tenderloin and a larger, more flavorful cut of strip steak. The term "T-bone" originated in the early 20th century and has since been used to describe other items with a similar T-shape, such as roads or intersections.
