Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled

The porterhouse steak is one of the most iconic and prized cuts of beef, celebrated for its combination of two premium muscles — the tenderloin (filet mignon) and the New York strip — separated by a distinctive T‑shaped bone. It comes from the short loin section of cattle, an area located just behind the ribs along the back. This part of the animal sees relatively little exercise, which contributes to the meat’s tenderness and rich flavor when properly cooked. ### Protein Quality and Amino Acids Protein is arguably the standout nutrient in porterhouse steak. Providing nearly 24 g of high‑biological‑value protein per 100 g, this cut supplies all essential amino acids required for muscle maintenance, immune function, and metabolic processes. The amino acid profile includes significant levels of leucine, lysine, and valine — branched‑chain amino acids (BCAAs) that stimulate muscle protein synthesis — which is especially valuable for athletes and older adults combating sarcopenia. ### Fat Composition and Cholesterol The fat content delivers both flavor and calories. Roughly 7.27 g of saturated fat per 100 g contributes to its rich mouthfeel and juiciness but also raises concerns for individuals monitoring LDL cholesterol levels. In addition to saturated fat, porterhouse steak contains monounsaturated fats like oleic acid, which may have neutral or moderately beneficial effects on heart health when consumed in balance with a diet rich in plant foods. Cholesterol content stands at 67 mg per 100 g, which is a relevant consideration for people with hypercholesterolemia or cardiovascular risk factors. Saturated fats and cholesterol together can influence blood lipid profiles, prompting health organizations to recommend moderation. ### Micronutrients: Iron, B Vitamins, and Minerals Porterhouse steak is an excellent source of bioavailable heme iron (2.94 mg per 100 g), which is absorbed more efficiently than non‑heme iron found in plant foods. Iron is vital for oxygen transport, energy production, and cognitive function. Likewise, zinc (4.56 mg) supports immune defenses, wound healing, and DNA synthesis. The steak provides robust levels of the B vitamin complex: vitamin B12 (2.18 µg), niacin (4.21 mg), riboflavin (0.228 mg), and vitamin B6 (0.365 mg). Vitamin B12 is essential for neurological function and red blood cell formation, while niacin and riboflavin are co‑factors in energy metabolism. Micronutrients like phosphorus (193 mg) and selenium (19.6 µg) further contribute to cellular function and antioxidant defense. ### Comparison to Other Cuts Though porterhouse steak is nutrient‑rich, it tends to be higher in fat compared with leaner cuts like top round or sirloin. For example, a lean sirloin steak may contain significantly less total fat and saturated fat while delivering comparable protein. However, the porterhouse’s unique balance of flavor, tenderness, and nutrient density makes it appealing when consumed in appropriate portions within a varied diet.

Source: USDA FoodData Central (FDC ID: 169459)