Porterhouse steak

The Porterhouse steak is a large, premium cut of beef taken from the short loin, featuring a generous portion of tenderloin (filet mignon) alongside a strip steak, separated by a T-shaped bone. It is prized for offering two distinct textures and flavors in one cut, typically seasoned simply with salt, pepper, and herbs, and cooked to medium-rare or medium. Originating in the United States, it is a staple of American steakhouses and is often associated with hearty, celebratory meals.

🍽️ Nutrition at a glance

This steak is extremely high in protein and contains significant fat, especially saturated fat, with virtually no carbohydrates. A typical 12-ounce serving can provide around 800-1,000 calories, along with essential nutrients like iron, zinc, and B vitamins such as B12 and niacin.

Nutrition breakdown

Calories	850 kcal
Protein	75 g
Carbs	0 g
Fat	60 g
Fiber	0 g
Sugar	0 g
Sodium	180 mg
Iron	6 mg
Zinc	15 mg
Potassium	900 mg
Phosphorus	600 mg
Niacin (B3)	18 mg
Vitamin B12	5 µg
Selenium	80 µg
Vitamin B6	1.2 mg

Per 1 porterhouse steak (approx. 600 g, bone-in weight; edible portion ~350 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the Porterhouse is often seen as a symbol of indulgence and is a favorite for sharing due to its large size, making it a centerpiece of social dining. Nutritionally, its dual-muscle composition offers a unique combination of the lean, buttery tenderloin and the more flavorful, marbled strip, providing a balance of tenderness and rich taste.