Know what’s on your plate
Porterhouse steak
Calories & nutrition facts
separable lean only, trimmed to 1/8" fat, select, raw
Nutrition facts
Per 100 g% DV- Calories 145 kcal —
- Protein 23 g 45%
- Carbohydrate 0 g 0%
- Fat 5.4 g 7%
- Saturated fat 2.1 g 10%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 43 mg 2%
- Cholesterol 57 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.13 mg 1%
- Vitamin K 1.2 µg 1%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 5.3 mg 33%
- Vitamin B6 0.75 mg 44%
- Folate (B9) 4 µg 1%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 19 mg 1%
- Iron 2.3 mg 13%
- Magnesium 11 mg 3%
- Phosphorus 200 mg 16%
- Potassium 266 mg 6%
- Zinc 3.5 mg 32%
- Copper 0.08 mg 8%
- Manganese 0 mg 0%
- Selenium 21.4 µg 39%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 145 | 23 g | 0 g | 5.4 g |
| 1 × oz | 113 g | 164 | 26 g | 0 g | 6.1 g |
| 1 × steak | 526 g | 763 | 119 g | 0 g | 29 g |
| 2 × oz | 226 g | 328 | 51 g | 0 g | 12 g |
| ½ × oz | 56.5 g | 82 | 13 g | 0 g | 3.1 g |
| 3 × oz | 339 g | 492 | 77 g | 0 g | 18 g |
| 4 × oz | 452 g | 655 | 102 g | 0 g | 25 g |
Similar foods
- T-bone steakseparable lean and fat, trimmed to 1/8" fat, choice, raw228 kcal / 100 g
- Top loin steakseparable lean only, trimmed to 1/8" fat, select, raw133 kcal / 100 g
- Tenderloin steakloin, boneless, separable lean only, trimmed to 0" fat, select, raw135 kcal / 100 g
- Top sirloin steakseparable lean only, trimmed to 1/8" fat, choice, raw135 kcal / 100 g
- Beef tenderloin steakseparable lean and fat, trimmed to 1/8" fat, select, raw249 kcal / 100 g
- Beefcomposite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, select, raw130 kcal / 100 g
- Rib eye steakboneless, lip off, separable lean only, trimmed to 0" fat, select, raw142 kcal / 100 g
Questions about Porterhouse steak
What is the difference between porterhouse and T-bone steak?
Both are cut across the T-shaped bone, with strip steak on one side and tenderloin on the other. A porterhouse has a larger tenderloin section; a T-bone is cut nearer the front of the short loin.
How do you cook porterhouse steak on a barbecue?
Pat it dry, salt it and sear over very high heat, turning once, until deeply browned. Move it to a cooler part of the barbecue to finish; use a thermometer in the thickest meat, away from the bone, and rest it for 3 minutes after it reaches 63 °C.
How long should porterhouse steak rest after cooking?
Rest it for about 5–10 minutes on a warm plate, loosely covered with foil. This gives the juices time to settle while the steak stays warm.
How should you store porterhouse steak?
Keep raw steak sealed on the bottom shelf of the fridge and cook it within 3–5 days of purchase. Freeze it well wrapped for longer storage, then thaw it in the fridge rather than on the worktop.
What goes well with porterhouse steak?
Serve it with chips or roast potatoes, a green salad and a sharp sauce such as peppercorn sauce or chimichurri. Because the steak includes both strip and tenderloin, it also works well sliced to share.
Can you substitute T-bone steak for porterhouse?
Yes: T-bone is the closest substitute and cooks in much the same way, but has a smaller tenderloin portion. Top loin steak is another option if you want a boneless cut with a similar strip-steak character.
How much porterhouse steak is a typical portion?
A portion of about 113 g is a useful guide for the edible meat; a whole bone-in steak can weigh much more, so it is often shared. That portion provides 26 g of protein.
Which has more protein, porterhouse or top loin steak?
Top loin has slightly more, at 23.1 g per 100 g, compared with 23 g in porterhouse steak.
Source: USDA FoodData Central 168640 · per 100 g · carbohydrate per EU label, fibre excluded
