Meat
Porterhouse
Porterhouse is a T-bone cut farther back on the short loin so the tenderloin portion is substantially larger—by US definition, the defining difference from a standard T-bone. One steak can feed two people: strip on one side, a generous fillet on the other. Thickness and dry-ageing separate average hotel steaks from destination porterhouses. It is prized as the maximalist bone-in steak: variety of texture, bone flavour, and shareable size. Grill or broil hard; mind the tenderloin’s quicker cook. Carve tableside or slice off the bone after resting. Expect a premium price for the dual muscles and presentation.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.18 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 71.2 mg
- Sodium 60.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 63.4 g
- Energy 201 kcal
- Water 63.4 g
- Protein 20.8 g
- Fat 11.7 g
- Saturated Fat 5.18 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.08 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 336 mg
- Major Minerals 334 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.08 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Porterhouse of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Porterhouse inns were associated with hearty beef steaks that later lent the cut its English name.
American menus fixed porterhouse as the large tenderloin T-bone for two.
Dry-aged porterhouses became trophies of high-end steakhouses worldwide.