Porterhouse T-Bone Texas Roadhouse is the chain’s largest single steak: a 23oz bone-in cut listed at $28.99 with 1,040 calories, described on the menu as “two steaks in one.” It includes two sides and unlimited rolls.
What the Porterhouse T-Bone actually is
The Porterhouse T-Bone is a 23oz bone-in steak cut from the short loin, with a New York strip on one side of the T-shaped bone and a piece of tenderloin on the other. That is why the menu calls it two steaks in one.
The strip side is the bigger, beefier half with more chew and more fat marbling. The tenderloin side is the small, buttery half that eats like a mini filet. Because the two muscles cook at different rates, the bone in the middle acts as a heat shield and slows down the tenderloin, which is the whole trick to eating this steak well.
The listed 23oz is the raw weight including the bone. Expect meaningfully less edible beef than that number implies once the bone and cooking loss come out of it. Roughly speaking you are eating somewhere in the neighborhood of a strip plus a small filet, which is still far more steak than a single-cut entree.
| What it is | Bone-in short loin steak: NY strip on one side, tenderloin on the other |
|---|---|
| Size / portion | 23oz listed weight, bone-in (single size only) |
| Menu price | $28.99 (varies by location) |
| Calories | 1,040 for the steak alone, before sides and butter |
| What’s included | Two sides plus unlimited fresh-baked rolls with cinnamon butter (dine-in) |
| Category | Hand-cut steaks |
| Cooked | Grilled over open flame, seasoned with the house steak seasoning by default |
Price and what you pay
The Porterhouse T-Bone is listed at $28.99, making it one of the most expensive single items on the steak menu. Prices are set regionally, so metro and coastal locations commonly run a few dollars higher than the listed figure and rural stores run lower.
Unlike the sirloin and filet, this cut is sold in one size only. There is no smaller Porterhouse, so if $28.99 is above what you want to spend, the move is a different cut rather than a different portion.
| Steak | Size | Listed price | Price per listed ounce |
|---|---|---|---|
| Porterhouse T-Bone | 23oz (bone-in) | $28.99 | about $1.26 |
| Dallas Filet | 6oz | $26.99 | about $4.50 |
| Hand-Cut Sirloin | 6oz | $16.99 | about $2.83 |
Per ounce it is the cheapest steak on that list by a wide margin, though the bone weight flatters the number. Add-ons are separate: loading a potato, adding grilled shrimp, or ordering a starter all sit on top of the $28.99. To confirm the exact price near you, pull up your store on the official Texas Roadhouse location page, since regional pricing is not published in one national list.
Calories and nutrition
The Porterhouse T-Bone is listed at 1,040 calories for the steak by itself. That figure does not include your two sides, the rolls, the cinnamon butter, or any sauce, all of which stack up fast on a full plate.
A realistic full meal looks closer to 1,600 to 2,000 calories once you add a loaded baked potato and a couple of rolls. If you want to keep the number down, the levers are the sides and the bread, not the steak. Fresh vegetables or green beans instead of fries, and stopping at one roll, does more for the total than anything you can change about the beef.
Protein is the one thing this item delivers in bulk. A 23oz bone-in porterhouse is a very large protein serving by any measure. Full nutrition, including sodium, is published on the official nutrition guide, and sodium is where steakhouse seasoning tends to surprise people.
How to order the doneness right
Order the Porterhouse T-Bone one step rarer than you would order a sirloin. The tenderloin side is lean and small, so it overcooks before the thicker strip side is finished, and asking for medium usually returns a strip at medium with a filet closer to medium-well.
Practical rules that hold up at this chain:
- Medium-rare is the sweet spot. It gives you a properly pink filet and a strip that still has some give.
- Do not order it well done. A 23oz cut cooked through spends a long time on the grill and the tenderloin half turns dry and grey.
- Ask for it seasoned light if you are watching sodium, or ask for no seasoning and salt it yourself at the table.
- Cut the meat off the bone first, then slice across the grain. Trying to saw around the T at the plate is where a lot of the steak gets abandoned.
- Say something immediately if it comes out wrong. Kitchens at this chain will recook a steak, but only while you still have most of it in front of you.
Common upgrades are a butter or seasoning swap, sauteed onions or mushrooms on top, or a side of steak sauce. Some of those carry a small charge and some do not, and that varies by store.
What comes with it
The Porterhouse T-Bone comes with two sides, and dine-in guests also get unlimited fresh-baked rolls with the honey cinnamon butter at no extra cost. Sides are chosen from the standard list at no upcharge unless you load a potato.
Sides that pair well with a cut this rich lean acidic or plain rather than heavy. A house salad, green beans, or fresh vegetables cut through the fat better than mac and cheese or cheese-loaded fries do. If you want one heavy side, make it the baked potato and keep the second side light.
On takeout orders, roll policy is inconsistent between locations. Some stores include rolls with to-go entrees and some charge for them or skip them entirely, so ask when you order rather than assuming.
Is it worth $28.99?
The Porterhouse T-Bone is worth it if you want volume and both textures in one steak, and it is poor value if you mainly want tenderness. At about $1.26 per listed ounce it is the cheapest big steak on the board, but a chunk of that weight is bone.
Compared with the Dallas Filet at $26.99 for 6oz, the Porterhouse costs $2 more and gives you several times the meat, but only a small share of it is filet-grade tender. If tenderness is the point, the filet wins outright and the price gap is not the deciding factor.
Compared with the Hand-Cut Sirloin at $16.99 for 6oz, the Porterhouse is a $12 jump for a much bigger plate and a bone-in flavor advantage. For two light eaters splitting one entree, the Porterhouse is the better math. For one person who wants a right-sized steak and change left over, the sirloin is.
Skip it if you order steaks well done, if you dislike working around a bone, or if you would rather spend the same money on a sirloin plus an appetizer.
Availability and leftovers
The Porterhouse T-Bone is a standard menu item rather than a limited special, but individual stores can run out of large bone-in cuts on busy nights, particularly weekends. Availability is not published anywhere, so a phone call is the only reliable check.
Because the portion is large, leftovers are normal. Bone-in steak reheats poorly in a microwave. A low oven or a quick sear in a hot pan keeps far more of the texture, and slicing it cold onto a salad the next day is honestly the best use of what is left.
Where this page can be wrong
This is an independent guide and is not affiliated with, endorsed by, or operated by Texas Roadhouse. Prices, sizes, and calorie figures come from published menu listings and change without notice.
Three things are genuinely store-dependent and cannot be answered accurately from any website: the exact price at your location, whether a given store has the Porterhouse in stock tonight, and whether add-ons and to-go rolls carry a charge. Franchise and licensed international locations can differ further, including on portion size. For anything that matters to your bill, confirm with your local restaurant or the official site before you order.
FAQ
How much is the Porterhouse T-Bone at Texas Roadhouse?
It is listed at $28.99 for the 23oz cut. Regional pricing means metro locations often charge several dollars more and smaller markets less, so check your specific store.
How many ounces is the Texas Roadhouse Porterhouse?
23 ounces, and that is the bone-in weight. There is only one size, so no smaller or larger Porterhouse is offered.
How many calories are in the Porterhouse T-Bone?
1,040 calories for the steak alone. Sides, rolls, and cinnamon butter are additional and can push a full meal well past 1,600.
What is the difference between a porterhouse and a T-bone?
Both come from the short loin with strip on one side and tenderloin on the other. A porterhouse is cut further back where the tenderloin section is larger. Texas Roadhouse lists this item under the combined Porterhouse T-Bone name.
Does the Porterhouse T-Bone come with sides?
Yes. It includes two sides from the standard list, plus unlimited fresh-baked rolls with honey cinnamon butter for dine-in guests. Loading a potato costs extra.
What doneness should I order it at?
Medium-rare. The lean tenderloin half finishes before the thicker strip half, so ordering medium or higher tends to leave the filet side overdone.
Is the Porterhouse big enough to share?
For two moderate eaters, yes, especially with two sides and unlimited rolls in play. Splitting it costs less than two separate steak entrees, though some locations add a small split-plate charge.
Is the Porterhouse T-Bone always available?
It is a regular menu item, but large bone-in cuts can sell out on busy weekend nights. Call ahead if you are driving specifically for it.