Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
The porterhouse steak is the king of the T-bone, distinguished by its generous, tender tenderloin section alongside a robust strip steak, all connected by a signature T-shaped bone. When grilled to a perfect medium-rare, it offers a rich, buttery beef flavor with a satisfyingly firm yet juicy texture, and a beautifully charred exterior. Nutritionally, it is a powerhouse of high-quality protein and healthy fats, delivering nearly 25 grams of protein per 100g with zero carbohydrates.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People adore the porterhouse for its unique dual-texture experience—the melt-in-your-mouth tenderness of the filet mignon on one side and the robust, beefy chew of the New York strip on the other. It is the ultimate centerpiece for celebratory meals, embodying the classic American steakhouse tradition of indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content (about 8g per 100g) may be a concern for those monitoring cholesterol or heart health, and its richness can feel heavy if over-consumed. To balance this, pair it with fiber-rich vegetables like grilled asparagus or a fresh salad, and practice portion control by sticking to a 6-8 oz serving. Additionally, if you are sensitive to histamine or red meat, consider choosing fresher cuts and cooking them to a lower internal temperature to minimize histamine formation.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety
- Rich in iron, zinc, and B vitamins like B12 and niacin
- Provides conjugated linoleic acid (CLA), a naturally occurring fatty acid
- Zero carbohydrates and sugars, making it suitable for low-carb diets
- Contains creatine, which supports energy metabolism in muscles
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The porterhouse steak is legally defined by the USDA to have a tenderloin section at least 1.25 inches wide, which distinguishes it from the smaller T-bone steak.
Full nutrition (USDA data · scales with serving)
| Water | 54.8 g |
| Energy | 284 kcal |
| Energy | 1190 kj |
| Protein | 24.9 g |
| Total lipid (fat) | 19.8 g |
| Ash | 0.95 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 3.0 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 207 mg |
| Potassium, K | 255 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 25.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 60.2 mg |
| Betaine | 8.8 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 24.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.34 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.55 g |
| SFA 15:0 | 0.09 g |
| SFA 16:0 | 4.4 g |
| SFA 17:0 | 0.22 g |
| SFA 18:0 | 2.6 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 8.8 g |
| MUFA 14:1 | 0.15 g |
| MUFA 16:1 | 0.66 g |
| MUFA 16:1 c | 0.60 g |
| MUFA 17:1 | 0.15 g |
| MUFA 18:1 | 7.8 g |
| MUFA 18:1 c | 6.8 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.75 g |
| PUFA 18:2 n-6 c,c | 0.56 g |
| PUFA 18:2 CLAs | 0.09 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.2 g |
| Fatty acids, total trans-monoenoic | 1.1 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.00 g |
| TFA 18:2 t not further defined | 0.11 g |
| Fatty acids, total trans-polyenoic | 0.11 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.67 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.99 g |
| Tyrosine | 0.92 g |
| Valine | 1.2 g |
| Arginine | 1.7 g |
| Histidine | 0.92 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.0 g |
| Hydroxyproline | 0.17 g |
FAQ
What is the difference between a porterhouse and a T-bone steak?
Both are cut from the short loin and have a T-shaped bone, but the porterhouse has a larger tenderloin section (at least 1.25 inches wide), making it more tender and typically more expensive.
How should I cook a porterhouse steak for best results?
For optimal flavor and texture, grill or pan-sear it over high heat to develop a crust, then finish in the oven to reach your desired doneness (medium-rare is recommended at 130-135°F internal temperature).
Is porterhouse steak healthy?
It is a nutrient-dense food high in protein, iron, and B vitamins, but it is also high in saturated fat. Enjoy it in moderation as part of a balanced diet, paired with vegetables and whole grains.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.84 kcal/g · 35% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.