Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
The porterhouse steak is a premium cut from the short loin, prized for containing two distinct muscles: the tenderloin and the strip steak, separated by a T-shaped bone. Grilled to a perfect medium-rare, it offers a rich, beefy flavor with a satisfying, juicy texture that is both tender and slightly firm. Nutritionally, it is a powerhouse of high-quality protein and healthy fats, with virtually no carbohydrates, making it an excellent choice for low-carb and high-protein diets.
Calorie split: 52% protein · 0% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love the porterhouse for its unique dual-texture experience—the buttery tenderness of the tenderloin alongside the robust, beefy chew of the strip steak, all from a single cut. It's a celebratory centerpiece, often associated with classic steakhouse culture and the ritual of a perfectly grilled, shareable meal.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content (11.36g per 100g) can be a concern for those managing cholesterol levels or heart health. To mitigate this, practice portion control (aim for a 4-6 oz serving) and pair it with fiber-rich vegetables like grilled asparagus or a leafy green salad to balance the meal. Additionally, grilling at very high temperatures can create heterocyclic amines (HCAs); to reduce this, marinate the steak beforehand, avoid charring, and cook to a safe internal temperature without overcooking.
Key benefits
- Excellent source of complete, high-quality protein (27.65g per 100g).
- Provides essential B vitamins, particularly B12 and niacin, for energy metabolism.
- Rich in minerals like zinc, iron, and selenium for immune function and oxygen transport.
- Zero carbohydrates and sugar, ideal for ketogenic and low-carb dietary patterns.
- Contains healthy monounsaturated fats that support heart health.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The porterhouse steak is legally defined by the USDA to have a tenderloin section that is at least 1.25 inches wide at its widest point, distinguishing it from the smaller T-bone steak.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 221 kcal |
| Energy | 923 kj |
| Protein | 27.6 g |
| Total lipid (fat) | 11.4 g |
| Ash | 1.0 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 | 3.2 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 224 mg |
| Potassium, K | 290 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 29.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.26 mg |
| Niacin | 6.2 mg |
| Vitamin B-6 | 0.73 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 62.6 mg |
| Betaine | 8.8 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 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 | 4.4 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 | 0.29 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 2.5 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 1.4 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 14:1 | 0.08 g |
| MUFA 16:1 | 0.36 g |
| MUFA 16:1 c | 0.34 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 4.5 g |
| MUFA 18:1 c | 4.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.57 g |
| PUFA 18:2 | 0.47 g |
| PUFA 18:2 n-6 c,c | 0.37 g |
| PUFA 18:2 CLAs | 0.04 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 | 0.05 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 | 0.56 g |
| Fatty acids, total trans-monoenoic | 0.51 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.48 g |
| TFA 18:2 t not further defined | 0.06 g |
| Fatty acids, total trans-polyenoic | 0.06 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.6 g |
| Methionine | 0.72 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 0.99 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.13 g |
FAQ
What is the difference between a porterhouse and a T-bone steak?
Both come from the short loin and have a T-shaped bone, but the porterhouse has a larger section of tenderloin (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 with indirect heat or in the oven to reach your desired doneness (medium-rare is often recommended). Let it rest for 5-10 minutes before slicing to retain juices.
Is the porterhouse steak a good choice for a low-carb diet?
Yes, it is an excellent choice. With 0g of carbohydrates and sugar per 100g, it provides high-quality protein and healthy fats without impacting blood sugar levels, making it ideal for ketogenic and low-carb diets.
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 2.21 kcal/g · 50% 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.