Porterhouse Steak

Also Known As: 1st Cut Porterhouse; King Steak; Porter House

Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.

Butcher's Note

Differentiated from the T-Bone steak by its larger Tenderloin muscle.

Industry Ids ?

IMPS/NAMP - 1173

UPC - 1330

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Loin Primal | Primal Cut

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Explore This Primal

Cooking Methods:

Nutrition Information

Nutrition:

180 CALORIES

0 % *

3.4g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

2.7 mg IRON

0 % DV

3.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13465): 180 Calories; 80 Calories from fat; 9g Total Fat (3.4 g Saturated Fat; 0.4 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 2.7 mg Iron; 245 mg Potassium; 0.21 mg Riboflavin; 5.06 mg NE Niacin; 0.58 mg Vitamin B₆; 1.81 mcg Vitamin B₁₂; 188.16 mg Phosphorus; 3.92 mg Zinc; 23.68 mcg Selenium; 55.35 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.

Supply Chain Ordering & Pricing Details

Locate information on Supply Chain Ordering & Pricing Details on the new tool.

VIEW TOOL

Other Cuts You Might Like:

T-Bone Steak

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

23g PROTEIN
180 CALORIES
Grilling
Skillet Cooking
Broiling

View

Strip Steak, Boneless

Tender, lean and perfect for grilling.

25g PROTEIN
160 CALORIES
Grilling
Skillet Cooking
Skillet to Oven
Broiling
Sous Vide

View

Tenderloin Steak (Filet Mignon)

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

26g PROTEIN
170 CALORIES
Grilling
Skillet Cooking
Skillet to Oven
Broiling
Sous Vide

View

Porterhouse Steak

Industry Ids ?

IMPS/NAMP - 1173

UPC - 1330

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Recipes That Use This Cut:

Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust | 35 min

Other Cuts You Might Like:

T-Bone Steak

T-Bone Steak

Strip Steak, Boneless

Strip Steak, Boneless

Tenderloin Steak (Filet Mignon)

Tenderloin Steak (Filet Mignon)