Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
The porterhouse steak is the king of the T-bone family, cut from the short loin and prized for its generous portion of tender, buttery tenderloin alongside a robust strip steak, separated by a T-shaped bone. Its flavor is deeply beefy and rich, with a luxurious, marbled texture that yields beautifully to a knife when cooked properly. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, with zero carbohydrates, making it a staple for low-carb and ketogenic diets.
Calorie split: 41% protein · 0% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore the porterhouse for its dramatic presentation and the dual experience of two distinct steak textures and flavors in one cut. It's a celebratory centerpiece, often shared, embodying the classic American steakhouse experience and the art of high-heat grilling.
⚠️ Watch-outs & how to enjoy it better
As a fatty cut, it is calorie-dense and high in saturated fat, which those monitoring heart health or calorie intake should enjoy in moderation. To balance, pair it with fiber-rich vegetables like roasted asparagus or a crisp salad, and practice portion control by sharing the steak or saving leftovers for a salad topper.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth
- Rich in bioavailable iron and zinc for immune function
- Contains B vitamins, especially B12, for energy metabolism
- Provides conjugated linoleic acid (CLA), a natural fatty acid
- Zero carbohydrates, ideal for low-carb dietary patterns
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The porterhouse steak is legally defined by the USDA to contain at least 1.25 inches of tenderloin width at its widest point, distinguishing it from the smaller T-bone.
Full nutrition (USDA data · scales with serving)
| Water | 65.5 g |
| Energy | 208 kcal |
| Energy | 870 kj |
| Protein | 20.7 g |
| Total lipid (fat) | 13.3 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 | 2.1 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 179 mg |
| Potassium, K | 235 mg |
| Sodium, Na | 42.0 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 19.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.20 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.35 mg |
| Vitamin B-6 | 0.67 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 55.4 mg |
| Betaine | 8.9 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 | 15.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 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 | 5.7 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 | 0.41 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.1 g |
| MUFA 14:1 | 0.10 g |
| MUFA 16:1 | 0.47 g |
| MUFA 16:1 c | 0.43 g |
| MUFA 17:1 | 0.11 g |
| MUFA 18:1 | 5.4 g |
| MUFA 18:1 c | 4.7 g |
| MUFA 20:1 | 0.03 g |
| Fatty acids, total polyunsaturated | 0.61 g |
| PUFA 18:2 | 0.52 g |
| PUFA 18:2 n-6 c,c | 0.38 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.03 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 | 0.83 g |
| Fatty acids, total trans-monoenoic | 0.75 g |
| TFA 16:1 t | 0.04 g |
| TFA 18:1 t | 0.71 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 60.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.99 g |
| Isoleucine | 0.98 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.57 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.84 g |
| Tyrosine | 0.79 g |
| Valine | 1.0 g |
| Arginine | 1.4 g |
| Histidine | 0.81 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.0 g |
| Proline | 0.95 g |
| Serine | 0.88 g |
| Hydroxyproline | 0.14 g |
FAQ
What's the difference between a porterhouse and a T-bone steak?
Both come from the short loin with a T-shaped bone, but the porterhouse is cut from the rear end and must have a larger section of tenderloin (at least 1.25 inches wide), making it bigger and more prized.
What's the best way to cook a porterhouse steak?
The reverse-sear method is ideal: slow-roast in a low oven until nearly done, then finish with a blazing-hot sear in a cast-iron skillet or on a grill for a perfect crust and even doneness throughout.
Should I let the steak rest after cooking?
Absolutely. Rest the steak on a cutting board for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful instead of losing them on the plate.
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 2.08 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: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.