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Texas Roadhouse Porterhouse T-Bone
Two steak cuts - filet and strip - in one Texas-sized 23oz steak. Served with choice of two sides.
About Texas Roadhouse Porterhouse T-Bone
The Porterhouse T-Bone is the top of the Texas Roadhouse menu at $34.99, roughly 23 oz of beef that is really two steaks welded by a T-shaped bone: a full strip on one side, a filet on the other. At 1,040 calories it feeds the biggest appetite in the room or two people who agree to share, which the two-steaks-in-one structure practically invites.
The porterhouse test is doneness control across two different muscles, and the grill line here passes it nightly. The strip side takes the char, the filet side stays gentle, and the bone bites in between go to the person who earned them. Order medium-rare, bring patience, leave a legend.
Texas Roadhouse Porterhouse T-Bone Calories
1040calories
Per standard serving of Porterhouse T-Bone ($34.99). A single Porterhouse T-Bone is best enjoyed shared or as part of a full meal.
* Calorie values are approximate and may vary by location and preparation.
How to Make Texas Roadhouse Porterhouse T-Bone at Home
Two muscles, one bone, one method: hot grill, careful positioning, filet side away from the flame. This copycat treats the porterhouse like the two steaks it is.
Ingredients
2 servings
Steak
- 1 porterhouse steak, 2 lbs, 1.5 inches thick
- 2 tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
- 3 tbsp butter
- 2 sprigs fresh thyme
Instructions
0 of 5 steps
- 1Season heavily and rest at room temperature 45 minutes. · 45 min
- 2Build a two-zone fire or set half the grill to high. Lay the steak with the filet side (smaller lobe) toward the cooler zone. · 5 minTip: The filet cooks faster than the strip. Positioning is the entire trick.
- 3Grill 5 to 6 minutes per side, rotating 90 degrees halfway for crosshatch marks. · 12 min
- 4Check both lobes: pull when the strip reads 128°F and the filet 125°F. · 3 min
- 5Rest 8 minutes, then carve both muscles off the bone and slice across the grain. Top with thyme butter. · 8 min
Pro Tips
- Carve both sides off the bone before slicing; it serves prettier and eats easier.
- Give the bone to the person who grilled. House rules.
- A porterhouse under 1.5 inches thick cooks unevenly; buy thick or buy something else.
Variations
Cast-Iron Version
Sear 4 minutes per side, then finish in a 400°F oven to temperature, filet corner toward the oven door.
Florentine Style
Olive oil, lemon and rosemary after grilling, the Italian bistecca treatment.
Serving Ideas
- Share it: strip for one, filet for the other, sides down the middle.
- A baked potato and Caesar salad each keep the steak the star.
- Red wine if the night calls for it. The porterhouse night usually does.
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Frequently Asked Questions
How much is the Porterhouse T-Bone?
$34.99 with two sides, the most expensive and biggest steak on the menu.
How big is the porterhouse?
About 23 oz on the bone, carrying a full strip steak and a filet portion divided by the T-bone.
What is the difference between porterhouse and T-bone?
Cut position. A porterhouse comes from further back where the tenderloin is thickest, so its filet side is a real portion. Roadhouse names it both because it qualifies as both.
Is the porterhouse good to share?
It is the best sharing steak on the menu: one person takes the strip side, one takes the filet side, and the sides and rolls fill the rest.
How many calories is it?
About 1,040 before sides, surprisingly moderate for the size because both muscles are relatively lean compared to a ribeye.