Which steak combines both the filet and strip for a versatile taste?

The T-bone steak combines both the filet and strip, making it a versatile choice for steak lovers. This cut features a T-shaped bone with meat on each side: one side contains the tenderloin, known for its tenderness and buttery flavor, while the other side consists of the strip steak, which has a firmer texture and rich taste. This unique combination allows diners to enjoy the different flavor profiles and textures in one steak, appealing to a wide range of preferences.

The other options represent different cuts of meat that do not offer this same duality. The ribeye primarily consists of the rib area, known for its marbling and rich flavor, but lacks the combination aspect of the T-bone. Sirloin steak comes from the rear portion of the cow and is a single cut, while tenderloin refers exclusively to the most tender part of the beef, without any strip portion included. Thus, the T-bone's distinctive structure and combined flavors provide a unique dining experience that truly distinguishes it in the steak selection.