Independent guide. Not affiliated with Texas Roadhouse, Inc. Prices & calories are approximate and may vary by location.
$28.99The Porterhouse T-Bone is the showpiece of the steak menu, a large hand-cut steak that gives you two cuts in one: the bold strip on one side of the bone and the tender filet on the other.
What It Is
A bone-in steak combining a strip and a filet, hand-cut and grilled to order, served with two sides. It’s built for serious appetites.
Taste and Texture
Two experiences in one steak: the strip side is firm and beefy, the filet side is buttery and tender. Cooking on the bone adds extra flavor.
Ingredients
Hand-cut porterhouse and the house steak seasoning, grilled.
Available Sizes
A large cut around 23oz. It’s the biggest single steak on the menu.
Nutrition Information
Approximately 750 calories before sides, very high in protein. Texas Roadhouse doesn’t publish exact macros, so treat figures as estimates and check the official nutrition portal.
Allergen Information
Simple on its own; added toppings may introduce allergens and cross-contact is possible on a shared grill.
Popular Pairings
A loaded baked potato and a salad match the big portion. Share a starter rather than a second large plate.
Price Information
Usually around $28.99. Prices vary by location.
Ordering Tips
Great for a big appetite or splitting; order medium-rare to keep the filet side tender.
Frequently Asked Questions
What is the Porterhouse T-Bone at Texas Roadhouse?
It’s a large bone-in steak that combines a strip and a filet in one cut, grilled to order with two sides.
How big is it?
Around 23oz, the largest single steak on the menu.
How much is the Porterhouse T-Bone?
Usually around $28.99, though prices vary by location.
How many calories?
Roughly 750 calories before sides.
23 Ounces, and Fewer Calories Than the Fried Chicken
The Porterhouse T-Bone is $28.99 and 750 calories for 23 ounces of beef. Country Fried Chicken is $17.99 and 780. The steak weighs more than twice as much and carries fewer calories.
| Dish | Weight | Calories |
|---|---|---|
| Porterhouse T-Bone | 23oz | 750 |
| Country Fried Chicken | — | 780 |
| Bone-In Ribeye | 16oz | 820 |
| Ft. Worth Ribeye | 12oz | 680 |
| Hand-Cut Sirloin | 6oz | 420 |
The lesson in that table: on this menu, preparation matters more than portion size. Grilling a large lean cut beats breading and frying a small one. It is the single most useful thing to understand about ordering here.
Two Steaks in One
A porterhouse is cut from where the strip and the tenderloin meet, with the bone between them. You get New York Strip on one side and filet on the other.
That is the appeal and also the difficulty. The two sides cook at different rates, since the filet is leaner and smaller. Ask for medium rare and expect the filet side slightly further along than the strip.
Is It Worth $28.99?
On ounces per dollar, yes. It is the largest cut on the menu and only a dollar more than the 12oz filet.
On practical grounds, only if you will actually eat it. Twenty-three ounces is a lot of beef, and the bone means some of that weight is not edible. If you routinely box half a 12oz steak, this is not the order.
Work Out the Whole Plate
Add the steak, sides and drinks to see the total.
Open the Calorie CalculatorOrdering Notes
- Medium rare. The filet side dries out faster than the strip, so aiming lower protects it.
- Eat the filet side first while it is at its best, then work through the strip.
- Two sides included, though most people struggle to finish both alongside this cut.
- Availability varies. Not every location keeps porterhouse in regular rotation.
Related
- Full menu with all prices and calories.
- Nutrition facts for the full database.
- Best value guide on ounces per dollar across the menu.
Prices and calories are estimates and vary by location.