The Porterhouse T-Bone: Two Steaks on One Bone
At $33.99 the Porterhouse T-Bone is the most expensive item on the entire menu, and at 23oz the largest single cut.
It is also the only plate that gives you two different steaks at once, which is the actual reason to order it.
What a porterhouse is
It is a cross-section through the short loin, taking in the bone with strip loin on one side and tenderloin on the other. So one steak, two muscles, two textures — firm and beefy on the strip side, soft and mild on the filet side.
The distinction between a T-bone and a porterhouse is the size of the filet portion: a porterhouse carries a larger one. At 23oz this is firmly in porterhouse territory.
That dual nature is also a cooking challenge, because the lean filet side cooks faster than the strip side. A well-run kitchen manages it by positioning the steak with the filet away from the hottest part of the grill.
The calorie surprise
At 1,040 calories it is lighter than the 20oz Bone-In Ribeye at 1,480, despite being three ounces heavier. That looks wrong until you account for the cuts involved.
Ribeye is roughly 80 calories per ounce. Strip and tenderloin are both considerably leaner — the filet side in particular sits around 45. Averaged across the two, the porterhouse lands near 45 calories per ounce.
So the largest steak on the menu is not the heaviest, and the difference is entirely which muscles are on the plate.
Value and practicality
At $1.48 per ounce it is the second-best value on the steak page on paper, behind only the 16oz sirloin. The asterisk is the bone — real weight you pay for and do not eat.
It is a genuinely large plate with two sides still to come. Splitting it between two is entirely reasonable and gives each person a taste of both cuts, which is arguably the best way to order it.
- $33.99, 23oz, 1,040 calories
- Strip on one side of the bone, filet on the other
- $1.48/oz including bone weight
- Lighter than the 20oz Bone-In Ribeye at 1,480
- Comfortably shareable between two
Frequently asked
What is the difference between a T-bone and a porterhouse?
The size of the tenderloin section. A porterhouse has a larger filet portion; a T-bone cut further forward has less.
How should I order it cooked?
Medium rare. The filet side cooks faster than the strip side, so anything beyond medium overcooks the filet before the strip is ready.
Is it enough for two people?
Comfortably, especially with the two included sides. Splitting it also lets both people try each cut.
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