Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
A porterhouse steak is a premium cut from the short loin, distinguished by a generous T-shaped bone that separates two distinct muscles: the tenderloin and the strip steak. Cooked over a grill, it develops a savory, charred crust while the interior remains juicy and beefy, offering a satisfying contrast of textures from the buttery tenderloin to the more robust strip. With 26.21g of high-quality protein and zero carbohydrates per 100g, it is a powerhouse of satiety and muscle-supporting nutrients.
Calorie split: 41% protein · 0% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love the porterhouse for its unique combination of two steaks in one, offering both the tenderness of a filet and the bold flavor of a strip steak. Its impressive size and dramatic bone presentation make it a centerpiece for celebratory meals and steakhouse dining.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content (16.75g per 100g) may be a concern for those managing cholesterol levels, and the calorie density (263 kcal) requires mindful portion control. To counteract this, pair it with a fiber-rich vegetable side like roasted asparagus or a large salad, and consider trimming any excess visible fat before cooking.
Key benefits
- Excellent source of complete protein for muscle repair and growth
- Rich in bioavailable iron and zinc, essential for immune function
- Contains B vitamins (B12, B6, niacin) for energy metabolism
- Provides conjugated linoleic acid (CLA), a naturally occurring fatty acid
- Zero carbohydrates, making it suitable for ketogenic and low-carb diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The porterhouse steak is legally defined in the U.S. as a T-bone steak with a tenderloin section that is at least 1.25 inches wide at its widest point.
Full nutrition (USDA data · scales with serving)
| Water | 56.9 g |
| Energy | 263 kcal |
| Energy | 1100 kj |
| Protein | 26.2 g |
| Total lipid (fat) | 16.8 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 3.2 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 212 mg |
| Potassium, K | 259 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 24.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.3 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 59.5 mg |
| Betaine | 8.2 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 26.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.21 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) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.8 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 | 0.48 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 3.7 g |
| SFA 17:0 | 0.20 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 7.5 g |
| MUFA 14:1 | 0.13 g |
| MUFA 16:1 | 0.55 g |
| MUFA 16:1 c | 0.50 g |
| MUFA 17:1 | 0.13 g |
| MUFA 18:1 | 6.6 g |
| MUFA 18:1 c | 5.7 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.74 g |
| PUFA 18:2 | 0.63 g |
| PUFA 18:2 n-6 c,c | 0.46 g |
| PUFA 18:2 CLAs | 0.08 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 | 1.0 g |
| Fatty acids, total trans-monoenoic | 0.95 g |
| TFA 16:1 t | 0.05 g |
| TFA 18:1 t | 0.90 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.6 g |
| Methionine | 0.72 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 1.0 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.18 g |
FAQ
What is the difference between a porterhouse and a T-bone steak?
Both are from the short loin with a T-shaped bone, but a porterhouse has a larger tenderloin section (at least 1.25 inches wide), making it more premium and tender.
How should I cook a porterhouse steak for the best results?
For optimal flavor and texture, use a two-zone grilling method: sear over high heat for a crust, then finish over indirect heat to your desired doneness (130-135°F for medium-rare).
Is a porterhouse steak healthy?
It is a nutrient-dense food high in protein, iron, and B vitamins, but its high fat and calorie content means it should be enjoyed 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 2.63 kcal/g · 40% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.