With its classic T-shaped bone, the T-bone steak is cut from the same loin section as the porterhouse. In fact, the T-bone sits directly in front of the porterhouse, making them extremely similar. The main difference is that the filet mignon is not as big. The advantage of the T-bone is that it sits closer to the rib section, giving it a little more marbling and making it slightly more flavorful. Traditionally, a T-bone is a steak for one, whereas the porterhouse can be a steak for two.