Texas Roadhouse porterhouse is the chain’s largest bone-in steak, usually listed as the Porterhouse T-Bone at about 23 oz. It combines a strip loin and a filet section separated by the bone, and comes with two sides.
What the porterhouse is (full spec table)
A porterhouse is a cross-cut from the rear of the short loin containing two muscles at once: New York strip on the larger side of the T-shaped bone, tenderloin on the smaller side. Texas Roadhouse sells it as the Porterhouse T-Bone, hand-cut in-house and grilled over an open flame.
The bone is the whole point. It insulates the meat next to it, so the strip side cooks slightly slower than an equivalent boneless cut while the filet side, being thinner and leaner, runs ahead. That temperature split is what makes this steak both interesting and easy to get wrong.
| What it is | Bone-in short loin steak: NY strip on one side of the bone, tenderloin (filet) on the other |
|---|---|
| Typical listed size | About 23 oz, bone-in (weight is pre-cook and includes the bone) |
| Edible meat, roughly | Expect 16-18 oz of actual meat once the bone is off the plate |
| Preparation | Hand-cut in the restaurant, seasoned with the house steak seasoning, grilled over open flame to your requested doneness |
| Typical price band | Roughly $32-$42 depending on region; this is the top of the steak menu at most stores |
| Calories | Printed on the in-store and online menu next to the item; bone-in steaks of this size land well above the sirloin range |
| What’s included | Two sides of your choice, plus the free unlimited rolls with cinnamon butter (dine-in) |
| Menu category | Hand-Cut Steaks |
| Availability | Not carried at every location; the largest cuts sell out on busy nights |
Porterhouse price and what drives it
Expect the porterhouse to sit in the $32-$42 range at most US locations, making it the most expensive item on the standard steak menu. Texas Roadhouse prices are set regionally, so the same steak can differ by several dollars between two states.
Three things move the number. First, geography: high cost-of-living metros price above rural and Midwest stores, and the spread is commonly 10-15%. Second, beef markets, since hand-cut steakhouse menus reprice more often than fast-food menus and premium loin cuts move first. Third, the store itself, because franchise and company locations both have latitude on the printed price.
| Cut | Typical size | Relative price |
|---|---|---|
| Hand-Cut Sirloin | 6 oz and up | Entry level, under $20 at most stores |
| Dallas Filet | 6 oz / 8 oz | Mid-to-upper, high $20s at many stores |
| Ribeye (boneless) | 10 oz / 12 oz | Upper, high $20s to low $30s |
| Porterhouse T-Bone | About 23 oz bone-in | Top of the menu |
The only price that counts is the one on your local menu. Pull up your store’s page on the official site, or call the restaurant and ask, before you build a budget around it.
Calories and nutrition
Calorie counts for the porterhouse are printed directly on the in-store menu and the official online menu, as required for chains of this size. Because the item is large and bone-in, the number is meaningfully higher than for the 6 oz sirloin most people compare it to.
A few practical notes. The listed figure covers the steak alone, not your two sides, and not the rolls with cinnamon butter that arrive before you order. Loaded potatoes, mac and cheese, and cheese-topped sides can add more than the steak itself. If you want the leanest version of this meal, take the plain baked potato and green beans, skip the loading, and share the steak.
Butter matters more than people expect. Steaks at this style of grill are often finished with a butter baste unless you ask otherwise, and requesting no butter is a normal, easy modification.
How to order it well
Order the porterhouse one step under your usual doneness. The filet side is thinner and leaner than the strip side, so it hits its target temperature first and dries out while the strip catches up. Medium rare on the ticket lands closer to medium on the small side.
General doneness reference for a bone-in loin steak:
| Doneness | Center | Best for |
|---|---|---|
| Rare | Cool red | Strip side only; the filet side will be under |
| Medium rare | Warm red | The sweet spot for this cut |
| Medium | Warm pink | Safe pick if you dislike red meat |
| Medium well and up | Little to no pink | Not recommended; the filet side turns chalky |
Cut the meat off the bone first, then slice across the grain. You get cleaner bites and both muscles stay warm on the plate instead of one going cold while you saw around the T.
Your two included sides do real work here. A porterhouse is rich and fatty on the strip side, so pick at least one side with acid or bite rather than two starches: green beans, the house salad, or fresh vegetables cut through better than steak fries plus mac and cheese. Ask for steak sauce on the side and taste the meat first, since a well-seasoned hand-cut steak rarely needs it.
If you want a bigger filet portion, say so when you order. Some kitchens can angle the cut, but only if they hear you before the steak hits the grill.
Porterhouse vs T-bone, ribeye and Dallas Filet
A porterhouse is a T-bone with a bigger tenderloin section, cut from further back in the short loin. Every porterhouse is technically a T-bone; not every T-bone qualifies as a porterhouse. Texas Roadhouse lists the item under the combined Porterhouse T-Bone name, which is why the two terms collide in search results.
Against the ribeye, the trade is marbling for variety. A ribeye is fattier and more forgiving on the grill, and it delivers one consistent texture end to end. The porterhouse gives you two textures and more total meat, but the leaner filet side punishes overcooking.
Against the Dallas Filet, it is size versus precision. The Dallas Filet is the tender, lower-calorie, small-portion option at 6 oz. The porterhouse contains a filet portion plus a strip, at roughly triple the weight and a much higher price. If tenderness is all you want, the filet is the better buy.
Is the porterhouse worth it?
It is worth it if you actually want 16-plus ounces of meat and enjoy the strip-and-filet contrast, and it is poor value if you are chasing tenderness or a low bill. Two people splitting one porterhouse with four included sides usually beats two mid-tier entrees on both cost and quantity.
The honest comparison: an 8 oz Dallas Filet plus an appetizer often costs less than one porterhouse and leaves most people equally full. Where the porterhouse wins is occasion value. It is the plate you order when the point is the steak itself, not the total.
Where it loses is consistency. Big bone-in cuts are the hardest item in any steakhouse kitchen to nail during a Friday night rush, and a porterhouse cooked two levels past your order is an expensive disappointment. Order it on a weekday, early, and state your doneness clearly.
Availability and how to confirm before you drive
Not every Texas Roadhouse carries the porterhouse, and stores that do can run out of the largest cuts on weekend nights. Steak availability is set store by store, so a cut listed on one location’s menu may be absent 20 miles away.
Two ways to check in under a minute. Open your specific store’s menu page on the official Texas Roadhouse site rather than a generic menu image, since store pages reflect local items and prices. Or call the restaurant directly and ask two questions: whether they carry the porterhouse, and whether they still have them cut for tonight. Staff answer this constantly and will tell you straight.
Where this page can be wrong
This is an independent guide, not the restaurant. We are not affiliated with, endorsed by, or operated by Texas Roadhouse, and we cannot see any individual store’s register.
Specifically: our verified menu data for this item contained no national price or calorie figure, so the $32-$42 band above is a realistic range built from category pricing rather than a quoted price. Treat it as a planning estimate only. Portion weights are as commonly listed and are pre-cook, bone-in figures. Availability, sizes, and prices change without notice and differ by location, franchise, and season. Always confirm on your local store’s menu page or by phone before ordering.
Porterhouse FAQ
Does Texas Roadhouse have a porterhouse?
Most locations carry it as the Porterhouse T-Bone under Hand-Cut Steaks, but availability is set store by store. Check your local store’s menu page or call ahead, since some locations do not stock the largest bone-in cuts.
How big is the Texas Roadhouse porterhouse?
It is typically listed at around 23 oz bone-in. That is a pre-cook weight that includes the bone, so the actual meat on your plate lands closer to 16-18 oz across the strip and filet sections.
How much is a porterhouse at Texas Roadhouse?
Expect roughly $32-$42 depending on region. Prices are set locally and vary 10-15% between markets, so the figure on your store’s own menu page is the only accurate one.
What is the difference between a porterhouse and a T-bone?
Both are cross-cuts of the short loin with strip on one side of the bone and tenderloin on the other. A porterhouse comes from further back and has a noticeably larger filet section. Texas Roadhouse lists the item as the Porterhouse T-Bone.
Does the porterhouse come with sides?
Yes. Like other hand-cut steaks, it includes two sides of your choice, and dine-in guests get the free unlimited rolls with cinnamon butter. Loading a potato usually carries a small upcharge.
What doneness should I order a porterhouse?
Medium rare. The filet side is leaner and thinner than the strip side, so it finishes ahead. Ordering medium or above tends to leave the filet portion dry by the time the strip is done.
Is the porterhouse big enough to share?
For most people, yes. With two included sides and unlimited rolls, one porterhouse split between two diners is a genuine meal each and usually costs less than two separate entrees.
Is the porterhouse more tender than a filet?
No. The filet section of the porterhouse is tender, but the strip side is firmer and beefier. If tenderness is your priority, the Dallas Filet is the better pick at a lower price.
Related guides
- Browse the full Texas Roadhouse menu with current prices by category.
- Cheaper steak windows are covered in our early dine pricing breakdown.
- See what is discounted this week on the weekly specials page.
- Ordering a big steak to go? Read the takeout prices guide first.