Porterhouse Steak (T-Bone with Filet Side)
By Antonio Russo · Italian Heritage Chef · Updated 2026-05-09
Porterhouse is a thick T-bone with at least 1.25 inches of filet on one side. Pan-sear 4-5 min/side, slice from bone, share. 24g protein, 16g fat per 100g.
Porterhouse steak is a cross-section cut of the short loin including both the strip steak (longissimus dorsi) and the tenderloin (psoas major) on either side of a T-shaped bone. To qualify as a porterhouse (vs T-bone), the tenderloin section must be at least 1.25 inches wide at its narrowest point — porterhouse cuts come from the rear of the short loin where the tenderloin is thickest. A 16-ounce raw porterhouse yields about 12 ounces cooked, feeding 2 adults: 41g protein, 27g fat, and 425 calories per 6-ounce portion. Porterhouse runs $18 to $28 per pound at most butchers, making a 16-oz steak a $20 to $35 single-purchase. Pan-sear in cast iron with butter for 4 to 5 minutes per side at high heat; the bone slows the cook so you can push the time. Pull at 125°F internal at the strip side; the filet side will be slightly cooler (closer to 120°F) due to the bone's insulating effect — this is normal and considered a feature.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz porterhouse cooked (per serving) | 41g | 27g | 425 |
| 1 tbsp butter (per serving) | 0g | 11g | 100 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 41g | 38g | 525 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the steak generously on both sides 40 minutes to 24 hours before cooking.
- 2
Heat a cast iron skillet over high heat until smoking. Add 1 tbsp butter.
- 3
Pat the steak dry. Place flat in the pan with the bone parallel to the long edge.
- 4
Sear the first side for 4 minutes without moving. Add the second tbsp butter, flip, sear another 4 minutes.
- 5
Stand the steak on its fat strip for 60 seconds, holding with tongs, to render the fat.
- 6
Tilt the pan and baste the meat with butter for the last 30 seconds.
- 7
Pull at 125°F internal at the strip side (filet side will read 120-122°F).
- 8
Rest 8 minutes (longer than smaller steaks because of mass). Slice strip side off the bone, then filet side. Serve sliced or carved tableside.
Nutrition per Serving
Frequently Asked Questions
Porterhouse vs T-bone — what's the difference?
Same cross-section cut from the short loin; different size of the tenderloin (filet) section. Porterhouse: filet side is at least 1.25 inches wide (USDA definition). T-bone: filet side is between 0.5 and 1.25 inches wide. Porterhouses come from the rear of the short loin (closer to the sirloin), where the tenderloin is fatter. T-bones come from the front of the short loin. Porterhouse is more expensive per pound because of the larger tenderloin.
Why does the strip side cook faster than the filet side?
Two reasons. First, the strip side has more fat and connective tissue, which conducts heat slightly faster. Second, the bone insulates the filet side, slowing its cook. The result: a porterhouse pulled at 125°F average has the strip side at about 128°F (medium-rare) and the filet side at about 122°F (more rare). Some diners prefer this gradient; others share the steak with each diner getting their preferred temperature side. Either way it's not a flaw.
How do I serve porterhouse for two people?
Three options. (1) Carve tableside: cut the strip and filet off the bone, slice each across the grain, plate the slices. Each diner gets some of both. (2) Halve at the bone: split the steak vertically through the bone and serve each half-steak whole. Each diner gets a smaller version of both sides. (3) Plate by side: serve one diner the strip side, the other the filet. Pick based on whose preference matches each side.
Track This Meal in Carnivore Max
Log this recipe, track your macros, and stay on top of your carnivore diet.
Download Free on iOS →You Might Also Like
KC strip is a bone-in strip steak from the short loin. Pan-sear 4 min/side in butter. 27g protein, 14g fat per 100g cooked. $14-18/lb at most butchers.
RecipeFilet mignon is a 6-8 oz tenderloin steak. Pan-sear in butter 3-4 min/side, baste, rest. 27g protein, 9g fat per 100g cooked. The most tender steak available.
RecipeA perfectly seared ribeye basted in golden butter. Simple, rich, and satisfying — the king of carnivore dinners.