Porterhouse Steak with Creamed Spinach
The Porterhouse Steak with Creamed Spinach is a classic American steakhouse dish featuring a large, T-bone cut of beef known for its generous portion of tenderloin and strip steak. It is typically served with a rich, creamy spinach side made from spinach, heavy cream, butter, and often garlic or nutmeg. This hearty meal is a staple of upscale dining in the United States, particularly associated with traditional steakhouse culture.
🍽️ Nutrition at a glance
This dish is very high in protein from the steak and fat from both the beef and the creamed spinach, while being low in carbohydrates. It provides essential nutrients like iron, zinc, B vitamins, and calcium, with a rough calorie ballpark of 800-1200 calories per serving depending on portion sizes and preparation.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 55 g |
| Carbs | 12 g |
| Fat | 42 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 8 mg |
| Zinc | 12 mg |
| Vitamin B12 | 6 mcg |
| Niacin (B3) | 15 mg |
| Selenium | 55 mcg |
| Vitamin K | 150 mcg |
| Calcium | 180 mg |
| Potassium | 900 mg |
Per 1 porterhouse steak (approx. 227 g) with 1/2 cup (120 g) creamed spinach · estimated, varies by recipe
💡 What's interesting
Culturally, the Porterhouse is often considered the 'king of steaks' due to its size and dual-muscle composition, making it a popular choice for sharing or special occasions. Nutritionally, the spinach adds a dose of vitamins A, C, and K, but the cream preparation significantly increases the saturated fat content, balancing indulgence with some vegetable benefits.
