Calories in Porterhouse Steak: Nutritional facts for Porterhouse Steak Types

A serving of 250g porterhouse steak grilled contains 533 calories.

A 100g (3.5oz) serving of grilled porterhouse steak contains 213 calories. A 100g serving of raw porterhouse steak has 208 calories, and a 100g serving of lean grilled porterhouse steak contains 283 calories.

One kilogram (1000g) of grilled porterhouse steak contains 2130 calories. One kilogram of raw porterhouse steak contains 2080 calories.

One pound (453.6g) of grilled porterhouse steak contains 966 calories, while one pound of raw porterhouse steak has 944 calories. One pound of grilled porterhouse has 129.3g of protein.

The calorie of one porterhouse steak varies by size and restaurant preparation, with a standard grilled steak (421g or 14.8oz) containing 897 calories. A 22oz Porterhouse from LongHorn Steakhouse has 1280 calories. The 40oz Porterhouse from Ruth's Chris Steak House has 1960 calories. Morton's The Steakhouse's Porterhouse for Two contains 2480 calories.

Porterhouse steak offers specific nutritional advantages due to its dense concentration of high-quality protein and essential micronutrients. The key health benefits are detailed below.

• Supports Muscle Synthesis and Repair: The complete protein in porterhouse steak provides all essential amino acids required for building and maintaining lean muscle mass. A study by Wolfe, R. R. (2012), "The role of dietary protein in muscle resistance exercise," established that consuming high-quality protein is fundamental for stimulating muscle protein synthesis, a crucial process for muscle adaptation and growth after physical activity.
• Aids in Red Blood Cell Formation: Porterhouse steak is a rich source of heme iron, a highly bioavailable form of iron found in animal products. Heme iron is critical for the production of hemoglobin, the protein in red blood cells that transports oxygen throughout the body. A review by Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014), "Review on iron and its importance for human health," confirmed that adequate intake of heme iron is effective in preventing iron-deficiency anemia and its associated symptoms like fatigue and weakness.
• Promotes Neurological Health: The high concentration of Vitamin B12 in porterhouse steak is vital for maintaining healthy nerve cells and supporting cognitive function. Vitamin B12 plays a key role in the synthesis of myelin, the protective sheath that surrounds nerves. Research by O'Leary, F., & Samman, S. (2010), "Vitamin B12 in health and disease," demonstrated the essential role of Vitamin B12 in preventing neurological disorders and preserving brain health, particularly in aging populations.

Excessive consumption of porterhouse steak can pose health risks, mainly related to its high content of saturated fat and the compounds formed during high-temperature cooking. Health risks connected to porterhouse steak consumption are listed below.

• Increased Risk of Cardiovascular Disease: Porterhouse steak contains high levels of saturated fat, which can raise low-density lipoprotein (LDL) cholesterol levels in the blood, a major risk factor for heart disease. A scientific advisory from the American Heart Association by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease," reaffirmed the recommendation to limit saturated fat intake to reduce cardiovascular disease risk. An alternative with lower saturated fat is skinless chicken breast or fish like salmon. A suggested amount is one small, lean portion of red meat limited to a few times per month.
• Association with Certain Cancers: High consumption of red meat, particularly when cooked at high temperatures like grilling, is linked to an increased risk of colorectal cancer. The cooking process can form carcinogenic compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). A comprehensive review by the World Health Organization's International Agency for Research on Cancer (2015), "Red Meat and Processed Meat," classified red meat as "probably carcinogenic to humans" based on substantial evidence. A lower-risk alternative is baked fish or legumes. A daily suggested amount for red meat is to adhere to guidelines that recommend limiting intake to less than 70g per day.

No, porterhouse steaks are not inherently a good food choice because of their high concentration of saturated fat and calories, which are linked to adverse health outcomes when consumed in excess. The nutritional profile does offer some benefits for bodily functions. The steak's supply of iron and Vitamin B12 supports neurological health and red blood cell production, which is essential for oxygen transport and energy levels. A study by Kennedy, D. O. (2016), "B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review," details the critical role of B vitamins in brain function and energy metabolism. The zinc content in the steak supports immune health by aiding in the development and function of immune cells. A review by Prasad, A. S. (2008), "Zinc in Human Health: Effect of Zinc on Immune Cells," outlines the importance of zinc for maintaining a robust immune system. Despite these benefits, the negative impact on heart health from high saturated fat intake outweighs the positives for regular consumption. A meta-analysis by Pan, A., et al. (2012), "Red meat consumption and mortality," found that higher consumption of red meat is associated with an increased risk of cardiovascular disease mortality.

The calorie content of porterhouse steaks changes directly with the USDA grade, which is determined by the amount of marbling. The highest calorie count belongs to the USDA Prime grade, which contains 295 calories per 100 grams when grilled. This high calorie density is a result of the abundant intramuscular fat that defines this premium grade. The lowest calorie count is found in the USDA Select grade, which contains 250 calories per 100 grams. This lower value reflects the steak's leaner composition with minimal marbling. The USDA Choice grade falls in the middle, with 270 calories per 100 grams, representing a balance between the richness of Prime and the leanness of Select.

Porterhouse steak is a popular menu item in steakhouses as a main dish, not as a dessert.

The popularization and name of the porterhouse steak trace back to the 19th-century United States. The term "porter house" referred to taverns or coach stops that served porter, a dark beer. These establishments also served meals, and large, high-quality steaks became a signature offering. One widely cited origin story credits Martin Morrison, who owned a porter house on Pearl Street in Manhattan around 1814, with serving a particularly large T-bone steak that became famous. Another claim comes from Cambridge, Massachusetts, where a hotel and restaurant owner named Zachariah B. Porter was said to have lent his name to the generous cut. The steak is defined by its inclusion of both the large strip loin and the smaller, tender tenderloin, separated by a T-shaped bone. The United States Department of Agriculture specifies that a porterhouse must have a tenderloin section that is at least 1.25 inches wide at its widest point; a steak with a smaller tenderloin is classified as a T-bone. This specific cut became a symbol of American indulgence and a staple of the New York steakhouse tradition that spread across the country.