Beef, short loin, porterhouse steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
A porterhouse steak is the king of the T-bone family, boasting a generous strip on one side and a tender filet mignon on the other, separated by the iconic T-shaped bone. When broiled to a perfect medium-rare, it delivers a deep, beefy flavor with a buttery, melt-in-your-mouth texture from the lean sections. Nutritionally, it is a powerhouse of complete protein with virtually zero carbohydrates, making it a cornerstone for high-protein, low-carb diets.
Calorie split: 51% protein · 0% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore the porterhouse because it offers the best of both worlds: the robust, beefy chew of the strip and the buttery tenderness of the filet in a single cut. It is a celebratory steak, often the centerpiece of American steakhouses and backyard grills, prized for its impressive size and dramatic presentation.
⚠️ Watch-outs & how to enjoy it better
While lean, the steak can be high in cholesterol and saturated fat, which may be a concern for those managing heart health. To mitigate this, choose smaller portions, trim any visible fat before cooking, and pair the steak with fiber-rich vegetables like roasted asparagus or a fresh salad to balance the meal and aid digestion.
Key benefits
- High-quality complete protein for muscle repair
- Rich in essential minerals like zinc and selenium
- Zero carbohydrates, ideal for ketogenic diets
- Contains B12 for nerve health and energy
- Provides heme iron, which is easily absorbed by the body
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The porterhouse steak is legally defined in the United States as a T-bone steak with a tenderloin section that is at least 1.25 inches wide, ensuring you get a substantial piece of filet mignon alongside the strip.
Full nutrition (USDA data · scales with serving)
| Water | 60.4 g |
| Energy | 212 kcal |
| Energy | 888 kj |
| Protein | 26.1 g |
| Total lipid (fat) | 11.2 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 3.2 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 328 mg |
| Sodium, Na | 69.0 mg |
| Zinc, Zn | 5.1 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.25 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 99.3 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.22 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.02 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 14:1 | 0.11 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 4.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 62.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.74 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.96 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.84 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.0 g |
| Hydroxyproline | 0.12 g |
FAQ
What is the difference between a porterhouse and a T-bone steak?
A porterhouse is a T-bone steak with a larger portion of the tenderloin (filet mignon) on one side of the bone, making it a more premium and tender cut.
How do I cook a porterhouse steak perfectly?
For best results, sear the steak in a hot cast-iron skillet or grill to create a crust, then finish it in the oven at 400°F (200°C) until it reaches an internal temperature of 130°F (54°C) for medium-rare. Let it rest for 5-10 minutes before slicing.
Is porterhouse steak healthy?
Yes, it is a rich source of protein, iron, and B vitamins. However, it is also high in saturated fat, so it is best 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 2.12 kcal/g · 49% 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.