Porterhouse steak Texas Roadhouse is the chain’s largest bone-in cut, listed on most menus as the Porterhouse T-Bone at roughly 23 oz. Expect about $32 to $38 depending on your market, served with two sides and rolls.
What a Porterhouse is at Texas Roadhouse
A Porterhouse is a bone-in loin steak that carries two muscles at once: a strip steak on one side of the T-shaped bone and a tenderloin (filet) section on the other. At Texas Roadhouse it appears as the Porterhouse T-Bone, typically the heaviest steak on the board.
The distinction between a T-bone and a true Porterhouse comes down to the size of that filet lobe. USDA grading rules require the tenderloin to measure at least 1.25 inches across at its widest point for a steak to be sold as a Porterhouse. Anything smaller is a T-bone. That is why the chain hedges the naming and calls it a Porterhouse T-Bone: one steak, two muscles, one bone doing the work in the middle.
Steaks at Texas Roadhouse are cut in-house by an on-site butcher rather than arriving pre-portioned, so bone-in weights are approximate. Your 23 oz steak may plate at 22 or 24. Bone weight is included in the listed ounces, which matters more on this cut than on any other steak they sell.
| What it is | Bone-in loin steak containing both a strip and a tenderloin section, split by the T-shaped bone |
|---|---|
| Menu name | Porterhouse T-Bone |
| Size / portion | About 23 oz including bone weight; hand-cut, so weight varies slightly per steak |
| Typical price | Roughly $32-$38 before tax; confirm on your store’s menu |
| Calories | Printed on the in-store and online menu; a bone-in steak this size sits well above the 6 oz sirloin’s 250 |
| What’s included | Two sides of your choice plus the free unlimited rolls with cinnamon butter |
| Category | Hand-cut steaks (bone-in) |
| Cooked | Grilled to your requested doneness over an open flame |
Price and sizes
Plan on $32 to $38 for the Porterhouse T-Bone in most US markets. It is a single-size item, so there is no smaller version to trade down to. Coastal and high-cost metros land at the top of that band, while smaller inland markets sit at the bottom.
Texas Roadhouse prices are set regionally, not nationally, and the chain does not publish one master price list. The reliable move is to pull up your specific location on the official site or app before you go, since the same steak can differ by four or five dollars across a two-hour drive.
| Item | Typical price band | Included sides |
|---|---|---|
| Porterhouse T-Bone (about 23 oz) | $32-$38 | Two |
| Add grilled shrimp topper | +$4-$6 | – |
| Load a baked or sweet potato | +$1.29 typical | – |
| Extra side a la carte | $2.99 typical | – |
Bone-in steaks of this size are generally excluded from Early Dine pricing and from lunch-portion menus. If you are shopping for value rather than volume, the sirloin sizes are where the discounts live.
Calories and nutrition
Texas Roadhouse prints calorie counts next to each steak on its menus and in the app, so the current figure for the Porterhouse T-Bone is available at the point of sale. We do not list a hard number here because we could not verify one for this cut across locations.
What you can reason about: the listed calorie figure covers the steak alone. Sides are counted separately, and the rolls are not counted at all. A single roll runs about 230 calories before you touch the cinnamon butter, and most tables go through more than one. A loaded potato or steak fries can add as much as the steak itself.
Also worth knowing: because bone weight is included in the 23 oz, the actual edible meat is meaningfully less than the number on the menu suggests. That cuts both ways. You get less protein than a 23 oz boneless steak, but you are also not eating 23 oz of beef.
How to order it well
Order a Porterhouse medium rare or medium and no further. The tenderloin side is very lean and dries out fast, so any doneness past medium ruins half the steak before the strip side is even done. This is the single biggest mistake people make with this cut.
Standard steakhouse targets run roughly: rare 120-130F with a cool red center, medium rare 130-135F warm red, medium 135-145F warm pink, medium well 145-155F, well done above 155F. Ask for medium rare if you want the filet lobe to stay tender.
Two practical asks. First, request it cut off the bone at the table or ask for a steak knife plus a spare plate, because carving a Porterhouse on a hot platter is awkward. Second, if you want a sauce, the ordinary move is to ask for it on the side rather than over the top, so the crust stays intact on the strip side.
For the two included sides, pair one starch and one vegetable rather than doubling up on potatoes. Green beans or fresh vegetables cut through the richness better than mac and cheese does with a steak this size. Seasoned rice is the lightest option if you plan to finish the whole thing.
Porterhouse vs T-Bone vs ribeye vs filet
The Porterhouse is the only steak on the menu that gives you two different muscles in one order, which is its entire selling point. If you want one texture done perfectly instead, the ribeye or the Dallas Filet will serve you better for less money.
- Vs the Dallas Filet ($26.99, 6 oz, 270 cal): the filet is the tender end of the Porterhouse sold on its own, without the bone, the strip, or the extra 17 ounces. If tenderness is what you’re after, this is the cleaner buy.
- Vs a ribeye: the ribeye carries more intramuscular fat and delivers more beef flavor per bite. The Porterhouse wins on size and presentation, the ribeye wins on richness.
- Vs the Hand-Cut Sirloin 6 oz ($16.99, 250 cal): less than half the price and the best value steak on the menu, but you give up the tenderloin section entirely.
Is it worth the money
It is worth it if you genuinely want both a strip and a filet in one sitting, or if you plan to share. At $32-$38 for roughly 23 ounces with bone, the per-ounce cost of edible meat is close to what you’d pay for two mid-size steaks ordered separately.
It is not worth it if you only want the tender part, if you order steaks medium well or above, or if you are chasing the best price per satisfying meal. In those cases the sirloin and the Dallas Filet both do the job with less waste and less money on the table.
Availability and menu variations
The Porterhouse T-Bone is not on every Texas Roadhouse menu. Bone-in cuts are among the first items dropped when a location trims its steak lineup, and some stores carry a bone-in ribeye instead. Call ahead if you are driving for this specific steak.
Butcher-shop supply also matters. Because steaks are cut on site each day, a busy Saturday can leave a location out of the largest cuts by late evening. Earlier seatings have better odds. Sister-brand locations such as Bubba’s 33 do not carry the same steak lineup at all.
What we can’t confirm
We are an independent menu guide and have no affiliation with Texas Roadhouse. Two things on this page are genuinely uncertain and we would rather flag them than paper over them.
The price band is an estimate built from regional menu listings, not a chain-published figure, and Texas Roadhouse does not publish a national price list. The calorie count for this cut is printed on store menus but we could not verify a consistent number, so we have not invented one. For both, check your specific location’s menu on the official site or app. Weights are approximate by design, since every steak is cut by hand.
FAQ
Does Texas Roadhouse have a Porterhouse steak?
Yes, most locations list it as the Porterhouse T-Bone at roughly 23 oz. It is not universal, though. Some stores carry a bone-in ribeye instead, so check your location’s menu before you drive over.
How much is a Porterhouse at Texas Roadhouse?
Typically $32 to $38 depending on region. Texas Roadhouse sets prices locally, so the same steak varies by several dollars between markets. Pull up your store on the official site or app for the exact figure.
How big is the Texas Roadhouse Porterhouse?
About 23 oz, and that number includes the bone. Actual edible meat is noticeably less. Since steaks are hand-cut in-house daily, individual portions run slightly over or under the listed weight.
What’s the difference between a Porterhouse and a T-Bone?
Both come from the same part of the loin. A Porterhouse has a tenderloin section at least 1.25 inches wide; a T-bone’s filet lobe is smaller. Texas Roadhouse hedges the distinction by calling it a Porterhouse T-Bone.
Does the Porterhouse come with sides?
Yes, two sides of your choice are included, plus the free unlimited rolls with cinnamon butter that come to every table. Loading a potato and adding extra sides both cost more.
What doneness should I order a Porterhouse?
Medium rare or medium. The tenderloin side is lean and overcooks well before the strip side finishes, so anything past medium leaves you with half a dry steak.
Is the Porterhouse included in Early Dine?
Generally no. Early Dine pricing covers a limited set of smaller entrees, and large bone-in steaks are usually excluded. Participation and item lists vary by location, so confirm with your store.
Can I order a Porterhouse for takeout?
Yes, steaks are available for takeout and curbside at most locations. Bear in mind a thick bone-in cut keeps cooking in the container, so order it one step rarer than you normally would.
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