Broiled Porterhouse with Béarnaise Sauce
The Broiled Porterhouse with Béarnaise Sauce is a classic steakhouse dish featuring a thick-cut porterhouse steak—known for its generous T-bone and tender filet mignon section—cooked under high heat and served with a rich, creamy Béarnaise sauce. The sauce is a French emulsion of butter, egg yolks, white wine vinegar, and aromatic herbs like tarragon. This dish is a staple in American and French-inspired cuisine, often associated with celebratory meals.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, providing essential nutrients like iron, zinc, and B vitamins. A typical serving (around 12-16 oz steak with sauce) can range from 800 to 1,200 calories, depending on the cut's thickness and sauce portion.
Nutrition breakdown
| Calories | 1050 kcal |
| Protein | 75 g |
| Carbs | 2 g |
| Fat | 82 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 900 mg |
| Iron | 8 mg |
| Zinc | 15 mg |
| Vitamin B12 | 12 µg |
| Niacin (B3) | 25 mg |
| Vitamin B6 | 1.5 mg |
| Phosphorus | 600 mg |
| Selenium | 80 µg |
| Vitamin A | 300 IU |
Per 1 porterhouse steak (about 450 g) with 2 tbsp (30 g) Béarnaise sauce · estimated, varies by recipe
💡 What's interesting
Culturally, the porterhouse is prized for offering two distinct steak textures in one cut, while Béarnaise sauce is a cornerstone of French haute cuisine, elevating simple grilled meats with its luxurious, herb-infused flavor. Nutritionally, the high fat content aids in nutrient absorption for fat-soluble vitamins, making it a calorie-dense but satisfying meal.
