Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
The porterhouse steak is a prized cut from the short loin, distinguished by its generous T-bone that separates two distinct muscles: the larger, buttery-tender strip steak and the smaller, incredibly tender filet mignon. With a rich, beefy flavor and a satisfying marbling that melts into the meat during cooking, it offers a luxurious texture that is both juicy and firm. Nutritionally, it is a powerhouse of high-quality protein and healthy fats, providing a substantial energy source without any carbohydrates.
Calorie split: 38% protein · 0% carbs · 62% fat
↓ Full nutrition💚 Why it's loved
People adore the porterhouse for its unique dual-muscle experience, allowing diners to enjoy two different textures and flavors in a single, impressive cut. It is a centerpiece of celebratory meals and classic steakhouse culture, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
As a red meat with significant fat content, it can be high in saturated fat and calories, which may concern those managing cholesterol or heart health. To mitigate this, choose leaner portions, trim visible fat before cooking, and pair it with fiber-rich vegetables like roasted broccoli or a leafy green salad to balance the meal and support digestion.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth
- Rich in iron and zinc, essential minerals for immune function and energy
- Provides B vitamins, particularly B12, crucial for nerve health and red blood cell formation
- High in monounsaturated fats, which can support heart health in moderation
- Zero carbohydrates, making it suitable for ketogenic and low-carb diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The porterhouse steak gets its name from the 19th-century porter houses (public houses) in New York City, where it was served as a hearty, filling meal for patrons.
Full nutrition (USDA data · scales with serving)
| Water | 64.1 g |
| Energy | 218 kcal |
| Energy | 914 kj |
| Protein | 20.4 g |
| Total lipid (fat) | 14.6 g |
| Ash | 0.93 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 | 1.9 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 188 mg |
| Potassium, K | 246 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 20.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.24 mg |
| Niacin | 5.0 mg |
| Pantothenic acid | 0.33 mg |
| Vitamin B-6 | 0.59 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 51.4 mg |
| Betaine | 9.0 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 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) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.2 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 | 0.42 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 3.4 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.8 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.51 g |
| MUFA 16:1 c | 0.46 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 6.1 g |
| MUFA 18:1 c | 5.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.69 g |
| PUFA 18:2 | 0.58 g |
| PUFA 18:2 n-6 c,c | 0.43 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 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 | 0.04 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 | 0.86 g |
| Fatty acids, total trans-monoenoic | 0.78 g |
| TFA 16:1 t | 0.04 g |
| TFA 18:1 t | 0.73 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 61.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.95 g |
| Isoleucine | 0.95 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.55 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.75 g |
| Valine | 1.0 g |
| Arginine | 1.4 g |
| Histidine | 0.75 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.0 g |
| Proline | 0.91 g |
| Serine | 0.83 g |
| Hydroxyproline | 0.14 g |
FAQ
What is the difference between a porterhouse and a T-bone steak?
A porterhouse is a larger cut from the short loin with a wider T-bone, containing a larger portion of the tenderloin (filet mignon) compared to a standard T-bone steak.
How should I cook a porterhouse steak for the best flavor?
For optimal results, sear the steak in a hot cast-iron skillet or on a grill to develop a flavorful crust, then finish it in the oven to your desired doneness, letting it rest before slicing.
Is porterhouse steak a healthy choice for a high-protein diet?
Yes, it is an excellent source of protein and essential nutrients, but it is also high in fat, so it should be consumed in moderation as part of a balanced diet.
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 2.18 kcal/g · 37% 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.