Porterhouse vs T-Bone Steak (Which One Should You Choose?)

Timothy Woods
Published by Timothy Woods
Last Updated On: June 20, 2024

Both Porterhouse and T-bone steaks are thick cuts of beef from the short loin, but they're different.

There are porterhouse steaks that butchers cut from the large end of the tenderloin steak portion.

The piece of meat on the bone near the sirloin is called the T Bone steak. The two offer different flavors, textures, and prices. Which one will you choose?

Our informative researchers have gathered all the meat information you will need and discussed the pros and cons for texture, price point, taste, etc., for T Bone steak and porterhouse steak products.

Quick Summary

  • Porterhouse and T-bone steaks are both cuts from the short loin, but porterhouse includes more of the coveted filet portion.
  • T-bone steaks are less expensive and cook faster, while porterhouse steaks are larger and contain more tender filet meat.
  • According to the USDA's 2014 Institutional Meat Purchase Specifications, a steak is a "porterhouse" if the filet meat portion is more than 1.25 inches.
  • The best way to prepare these cuts is by grilling, with porterhouse often cooked sous vide for a consistent cook.

Differences Between Porterhouse And T-Bone Steaks

A T-Bone on cutting board with fire

As mentioned above, the most notable difference between T-bone steak and porterhouse steak cut is the location where butchers cut them.

A T-shaped bone steak is from the front of the short loin, and porterhouse steaks are from the short loin back portion.

That means the porterhouse includes more of the coveted filet portion than the T-bone steak.

According to the USDA's 2014 Institutional Meat Purchase Specifications, a steak is a "porterhouse" if the filet meat portion is more than 1.25 inches [1].

Porterhouse steaks have a much more significant filet portion than T-Bone steak since the latter is cut from the short loin portion and is considered a better quality of meat, which explains that hefty price tag! It's what makes porterhouse steak perfect for tenderloin filet mignon.

The T Bone steak also has a quicker cooking time, but it is less expensive than the porterhouse doesn't mean the T-bone steak taste is any less.

After all, both T-bone steak and porterhouse steak cuts are highly sought after.

Also Read: Differences Between Chuck Roast and Pot Roast

Similarities Between These Cuts

To the untrained eye, T-bone steaks and porterhouse steaks appear to be the same. They both have distinct T-shaped bones in them, and they are both cut from the short loin.

Both T-bone and porterhouse cuts of meat have the New York strip steak on one side of the bone and a fillet on the other. However, the latter is a larger strip steak than the other.

"I don't eat red meat, but sometimes a man needs a steak."
- Gwyneth Paltrow

Is A Porterhouse The Same As A T-Bone?

A porterhouse on cutting board

Porterhouse tenderloin steak and T-bone steak may be from two sides of steaks attached to the same part of the loin, but they are different beef cut options!

They might initially seem the same as they both have the T-shaped bone, but they will have slightly different tastes and textures, mainly due to the extra fillet on the porterhouse.

As we stated earlier, the porterhouse has to have at least 1.25 inches of fillet, and the T-bone steaks must be at least 0.25 inches thick, which means that one could have two steaks cut side by side from the same short loin section, which will be classified differently.


  • Porterhouse and T-bone steak options are different even though they're both from the short loin.
  • They also have different tastes and textures.
  • The porterhouse is 1.25 inches of fillet, and the T-Bone steak must be at least 0.25 inches thick.

Which Meat Cut Is Better For You?

T-Bone lying on wooden platform

Porterhouse is cut from the rear end of the short loin, which includes more fillet, making it a large strip steak. (also sometimes called the tenderloin portion).

The tenderloin steak contains 16 grams less fat than its counterpart—T-Bone steak! This strip steak is healthier and better for you than T-bone steaks over time with good results.

When testing, the average T-Bone steaks come to 91 grams of fat per pound of meat compared to a porterhouse's 51 grams per pound of meat [2] [3].

The higher fat content in T bones links to higher LDL cholesterol levels, which are related to higher risks of heart disease.

Related Articles:

What Is Better: T-Bone Or A Porterhouse?

A T-Bone standing on a table

T-bone is better if you prefer fattier cuts, while porterhouse is better if you like leaner cuts.

Meat preference between steaks attached to the short loin is subjective, whether it's T-bone, streak steak, or porterhouse products.

Other factors influence decisions, such as that the T-bone is a smaller cut of meat, meaning the T-bone cooks quicker than the porterhouse. Meanwhile, the porterhouse would satisfy an immense hunger due to its size.


  • The choice is yours.
  • Are you feeling fatter? T-bone is the answer.
  • Are you feeling hungry? The porterhouse is for you.

Cost Difference

Holding up money

The price of the porterhouse and T-bone steak will depend on the beef cut and quality.

The average cost is between $15 to 22 per pound for both these cuts, but you can expect that they may be as low as 10 dollars if purchased on sale or up to 25$ for higher-quality beef steaks because there are many different factors involved in determining what someone should pay.

Pound for pound, the porterhouse will be more expensive as it has a more sought-after fillet than the T-bone steak, which means that all the meat is of better quality.


  • The price for these steak products with a T-shaped bone depends on where you buy them or whether they're on sale.
  • The porterhouse is a more expensive and larger strip steak or club steak when measured pound for pound.
  • This larger strip steak can go for 10 dollars or up to 25 dollars for higher-quality priced steaks.

What Is The Best Way To Prepare These Beef Cuts?

Raw meat on pan

The best way to prepare these beef cuts is by grilling.

The hot and fast cooking style will create a good sear on the meat and cook a beautiful medium-rare steak.

Remember when cooking any sort of steak that your pan is hot enough to hear that amazing sizzling sound of it cooking.

"Any grill should work. I use natural gas. A charcoal grill will be fine also. You just need to get it hot…very hot."
- Gordon Ramsey, Chef

As the porterhouse has more fillet portions, more care is generally put into cooking this beef cut.

Top chefs will often sous vide this nearly perfect steak for the consistent cook, as many other cooking methods can cause over-cooking, ruining the beautiful fillet's texture.

The porterhouse will rest before being seared in a hot pan or skillet.


  • T-bone steaks need a few minutes on the grill for a perfect, beautifully cooked steak.
  • Rest the porterhouse and then sear it on a hot pan/skillet for a succulent taste.
  • Cook a porterhouse like a top chef, and sous vide it.


  1. https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf
  2. https://www.nutritionix.com/food/t-bone-steak
  3. https://www.nutritionix.com/i/usda/porterhouse-steak-1-lb/513fceb575b8dbbc21001be1
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About the author

Timothy Woods
CEO / Co-Founder
Timothy Woods holds a Kinesiology and Exercise Science degree from Jacksonville University and is CCC & GMU Certified. He's also the main man behind Carnivore Style. This food aficionado combines science and experience to spread the word about the carnivore lifestyle.
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