The T-bone is easily identified by the T-shaped bone in the center of the cut. The steak comes from the center section of the short loin, between the Porterhouse and the club steak<span style='line-height: 115%; font-family: "calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: "times new roman"; mso-bidi-theme-font: minor-bidi; mso-ansi-language: en-us; mso-fareast-language: en-us; mso-bidi-language: ar-sa;'><font color="#000000">—</font></span>and while it tastes similar to Porterhouse, it has a smaller tenderloin and shorter tail. For this recipe, you can substitute porterhouse or club steak.
Dried mushrooms are sold in small amounts in most supermarkets. They may be a single type or a mixture of imported varieties and are sold in cellophane packages or plastic tubs. Any sort of dried mushroom works here and adds deep, rich, earthy flavor.