Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
A porterhouse steak, cut from the short loin, is a premium steak featuring two distinct muscles—the tenderloin and the strip—separated by a T-shaped bone. When grilled to a perfect medium-rare, it offers a rich, beefy flavor with a satisfyingly juicy and tender texture, especially in the lean, separable portions. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
Calorie split: 59% protein · 0% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People cherish the porterhouse for its unique combination of two steak textures in one cut and its deep, savory umami flavor that shines with simple seasoning. It's a celebratory centerpiece in steakhouses and home grills, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat and cholesterol, which may be a concern for those managing heart health or specific dietary restrictions. To mitigate, practice portion control, trim visible fat thoroughly, and balance the meal with fiber-rich vegetables like roasted asparagus or a leafy green salad.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- Contains zero carbohydrates, making it suitable for low-carb and ketogenic diets.
- Provides conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The U.S. government legally defines a porterhouse steak as having a tenderloin section at least 1.25 inches wide at its widest point, ensuring you get a substantial portion of the prized filet.
Full nutrition (USDA data · scales with serving)
| Water | 62.2 g |
| Energy | 203 kcal |
| Energy | 847 kj |
| Protein | 28.9 g |
| Total lipid (fat) | 8.8 g |
| Ash | 1.1 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 | 3.4 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 227 mg |
| Potassium, K | 292 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 27.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Riboflavin | 0.26 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.63 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 61.2 mg |
| Betaine | 8.0 mg |
| Vitamin B-12 | 2.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 7.0 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 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 | 0.23 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.26 g |
| MUFA 16:1 c | 0.23 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 3.3 g |
| MUFA 18:1 c | 2.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:2 n-6 c,c | 0.27 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 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 | 0.04 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 | 0.48 g |
| Fatty acids, total trans-monoenoic | 0.44 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.41 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.5 g |
| Isoleucine | 1.5 g |
| Leucine | 2.8 g |
| Lysine | 3.1 g |
| Methionine | 0.86 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.2 g |
| Histidine | 1.2 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.3 g |
| Glycine | 1.4 g |
| Proline | 1.4 g |
| Serine | 1.3 g |
| Hydroxyproline | 0.14 g |
FAQ
What's the difference between a porterhouse and a T-bone steak?
Both come from the short loin and have a T-shaped bone, but a porterhouse is cut from the rear end and must have a larger tenderloin section (at least 1.25 inches wide), making it more prized and often more expensive.
How should I cook a lean, trimmed porterhouse?
High-heat methods like grilling or pan-searing are ideal to develop a flavorful crust without overcooking. Since it's lean, use a meat thermometer to avoid drying it out—aim for 130-135°F (54-57°C) for medium-rare.
Is it a good source of iron?
Yes, beef is a source of heme iron, which is more easily absorbed by the body than non-heme iron from plant foods. Pairing it with a vitamin C source (like lemon juice or bell peppers) can further enhance iron absorption.
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 2.03 kcal/g · 57% 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.