Why not have both? This Australian T-bone steak is cut from the saddle of the beast and is easy to recognise because of its two steaks, sirloin on one side and tenderloin on the other, separated by a T-shaped bone. 

And that bone, running down the centre of the cut imparts wonderful flavour as it cooks. This is a great pan-frying or barbequing cut, and a clever choice too, the meat itself is meltingly tender but gains a wealth of flavour by being cooked on the bone.