LongHorn Porterhouse: Sizes, Price, Calories, and How to Order It Right
The LongHorn Porterhouse: The Biggest Steak on the Menu and the Smartest Order for Two
Quick Answer: The LongHorn Porterhouse is a bone-in steak combining a full New York Strip on one side and a real tenderloin section on the other — typically 22 oz, priced between $38 and $44. It’s the largest steak on the LongHorn menu and the closest thing to a classic steakhouse experience the chain offers. Best ordered medium-rare and shared between two people, or eaten alone if you came in hungry.
The Porterhouse is the steak you order when you’ve decided dinner is the whole evening. It’s not a Tuesday meal. It’s not something you fit into a 45-minute lunch break. It’s a big, bone-in, two-cut steak that takes its time to arrive and takes its time to eat, and the people who order it are the people who came to LongHorn specifically for steak — not because they had a coupon, not because the rest of the table wanted to go.
This guide breaks down what’s actually on the plate, why the Porterhouse is structurally different from the T-Bone (and worth the price difference for the right person), how to order it for one or two, and the small choices that separate a great Porterhouse experience from a disappointing one.
What Is the LongHorn Porterhouse?
A Porterhouse is a cross-section cut from the short loin primal, the same primal that gives you the New York Strip and Flo’s Filet as standalone cuts. When the butcher cuts across the short loin instead of separating the muscles, you get a single bone-in steak with two different cuts on either side of a T-shaped vertebra.
The larger side is the strip loin — the same muscle as a New York Strip. Firm chew, beefy flavor, fat cap along the outside edge.
The smaller side is the tenderloin — the same muscle as Flo’s Filet. Soft, buttery, mild. On a Porterhouse, this section is substantially larger than what you get on a T-Bone, which is the whole reason the cut exists as a separate menu item.
LongHorn hand-cuts the Porterhouse in-house, hits it with the signature seasoning blend, and grills it over an open flame. USDA Choice grade, same sourcing as the rest of the steak menu.
The Porterhouse traces back to early American steakhouses — specifically the Porter Houses (taverns serving porter beer and meals) in early-1800s New York. By the time Peter Luger and the other classic steakhouses defined American steak culture in the late 1800s, the Porterhouse was already the centerpiece cut. Ordering one at LongHorn isn’t quite the same experience as Peter Luger, but the cut itself has been the gold standard for a long time, and there’s a reason it’s still on every serious steakhouse menu.
Porterhouse vs T-Bone: The Difference Actually Matters
This is the question that determines whether the Porterhouse is worth the upcharge over the T-Bone, so it’s worth getting right.
Both cuts come from the same short loin primal. Both have a strip on one side and a tenderloin on the other. Both are bone-in, both share the T-shaped vertebra in the middle. The structural difference is the size of the tenderloin section.
USDA grading rules are explicit on this: if the tenderloin portion measures at least 1.25 inches across at its widest point, the steak is a Porterhouse. If it measures less than 1.25 inches, it’s a T-Bone.
Where the cut comes from on the cow explains this. The tenderloin muscle (psoas major) tapers from one end of the short loin to the other. The widest end is in the rear of the short loin — that’s where Porterhouses come from. The narrower end is in the front of the short loin — that’s where T-Bones come from.
What this means for you as a diner:
| Factor | T-Bone | Porterhouse |
|---|---|---|
| Tenderloin section width | Less than 1.25″ | At least 1.25″ |
| Strip-to-tenderloin ratio | Strip-heavy | More balanced |
| Total size | Smaller (20 oz) | Larger (22+ oz) |
| Price tier | Mid-premium | Top-premium |
| Best for | Solo diner who likes strip | Sharing, or big appetite |
The Porterhouse is the right pick if you specifically want a real tenderloin portion, not just a token sliver. It’s also the right pick for sharing, because the larger tenderloin section means the person who takes that half is actually getting a meal, not just a few bites. The T-Bone is strip-heavy and works better for a solo diner who’d be happy with mostly strip and a little tenderloin.
If you’ve ever ordered a T-Bone and felt like the tenderloin side was over before it started, the Porterhouse is the upgrade you’ve been looking for.
Main Ingredients
Three components, same template as every signature steak on the menu. The Porterhouse itself, hand-cut, bone-in. The signature seasoning blend — salt, black pepper, garlic, paprika, and house spices. Open flame heat.
Toppings are available but most Porterhouse orderers skip them. The cut already delivers two distinct flavor experiences across the bone, and toppings tend to flatten the contrast that’s the whole point of ordering one.
Taste and Flavor Profile
You’re not eating one steak. You’re eating two, and the value of the Porterhouse is the contrast between them.
The strip side delivers what a New York Strip delivers. Char crust from the seasoning, firm and dense lean center, soft fat cap along the outside edge. The flavor is direct and beefy. You taste the seasoning, you taste the smoke from the open flame, you taste the meat.
The tenderloin side delivers what Flo’s Filet delivers — and on a Porterhouse specifically, you actually get enough of it to count. Soft, buttery, mild, almost no chew. The seasoning crust still develops because the tenderloin sits in the same heat as the strip, but the muscle underneath barely registers as effort to eat.
The meat closest to the bone on both sides is the most flavorful. This is true on every bone-in cut, but it’s especially true on a Porterhouse because the bone runs the full length of the steak — there’s a generous band of bone-adjacent meat on both the strip and the tenderloin sides. Eating in toward the bone, instead of starting at the edges and working out, is the right approach.
The fat strip on the strip side renders during the cook and bastes the lean center of that half. The tenderloin side has almost no internal fat, so it relies on the seasoning crust and the cooking temperature alone for character.
Temperature contrast matters more on a Porterhouse than on most cuts. By the second half of the steak, the temperature drops, and the difference between the two cuts flattens. The tenderloin side specifically loses its appeal as it cools — buttery becomes merely soft. Working through the steak with some urgency, rather than treating it as a slow meal, gets you a better experience.
How LongHorn Cooks the Porterhouse
Open flame, gas-fired, around 500°F at the grate. The Porterhouse is one of the harder steaks to cook well because of the structural challenge: two muscles with different fat content and different cooking speeds, separated by a bone that affects heat distribution.
The strip side has more fat and can take more aggressive heat. The tenderloin side is lean and overcooks faster. A skilled cook angles the steak so the tenderloin sits over a slightly cooler zone while the strip stays in the hot zone. The bone in the middle adds another layer — it slows the cook on whichever side has the bone shielding it, which gives the kitchen some margin to work with.
After searing both sides, the steak moves to a cooler zone to finish to the requested internal temperature. The Porterhouse takes longer than other steaks on the menu — between the larger overall size, the bone, and the need to manage two cuts simultaneously, expect a longer wait than for a Renegade or even an Outlaw.
The rest matters more on a Porterhouse than on any other steak in the lineup. Four to five minutes of rest before plating, because juices need to redistribute across two different muscles separated by a bone. Without that rest, the lean tenderloin side will dump juices onto the plate the moment you cut into it.
Porterhouse Doneness Chart
The Porterhouse is the least forgiving steak on the menu when it comes to doneness, because the lean tenderloin side punishes overcooking faster than the strip side does.
| Doneness | Internal Temp | Strip Side | Tenderloin Side | Best For Porterhouse? |
|---|---|---|---|---|
| Rare | 120–125°F | Cool red | Cool red | Risky — fat under-renders |
| Medium-rare | 130–135°F | Warm red | Warm red, buttery | The only right answer |
| Medium | 140°F | Pink | Pink but drying | Tenderloin starts losing character |
| Medium-well | 150°F | Slight pink | Dry, tough | Wasted investment |
| Well-done | 160°F+ | Tough | Inedible by tenderloin standards | Avoid |
Medium-rare is genuinely the only correct answer on a Porterhouse. Medium is acceptable if you really can’t handle pink, but you’re sacrificing the tenderloin’s appeal to do it. Anything past medium-well, you’ve effectively paid Porterhouse prices to eat a mediocre version of a cut that’s supposed to be exceptional.
If you only eat steak well-done, the Porterhouse is the worst order on the menu. The Outlaw Ribeye survives the heat better, and the Renegade Sirloin is a better fit for your palate at that doneness.
Nutritional Information
| Size | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| 22 oz | ~1,080 | 122 g | 64 g | ~2,100 mg |
These numbers are for the steak only, before sides or toppings. Variance is moderate — the tenderloin side is significantly leaner than the strip side, so actual macros depend on which portion you finish.
A few honest notes. The calorie count is lower per ounce than the Outlaw Ribeye because the tenderloin section is substantially leaner than ribeye. If you’re choosing between the Porterhouse and the Outlaw for a big steak meal, the Porterhouse is the lighter option despite being larger.
Sodium is high — about 90% of the daily recommended limit from the seasoning crust alone. If sodium matters to you, order lightly seasoned.
Protein is excellent. 122 grams in a single steak is significantly more than a full day’s protein requirement for most adults, which is why a Porterhouse can serve as the entire meal without needing additional protein from sides.
LongHorn Porterhouse vs Other LongHorn Steaks
The comparison most people are running before they order:
| Steak | Cut | Marbling | Best Doneness | Price Range | Best For |
|---|---|---|---|---|---|
| LongHorn Porterhouse | Strip + tenderloin (large) | Moderate | Medium-rare | $38–$44 | Sharing, big appetite, special occasion |
| Fire-Grilled T-Bone | Strip + tenderloin (small) | Moderate | Medium-rare | $32–$38 | Solo diner who likes strip |
| Outlaw Ribeye | Bone-in ribeye | High | Medium-rare to medium | $30–$36 | Rich, fatty, forgiving |
| New York Strip | Strip loin (boneless) | Moderate | Medium-rare to medium | $26–$30 | Balanced, no bone |
| Flo’s Filet | Tenderloin | Low to moderate | Medium-rare | $28–$34 | Buttery, occasion |
| Renegade Sirloin | Top sirloin | Low | Medium-rare only | $14–$25 | Lean, value |
The Porterhouse is the top of the menu in size, price, and presentation. It’s also the only steak on the lineup that genuinely makes sense to share — every other cut works better as a solo order.
A useful decision rule: order the Porterhouse when the meal is the event. Anniversary, birthday, a real celebration, or a night out where dinner is the only thing on the schedule. For a casual Tuesday steak, any of the cheaper cuts is the smarter pick.
LongHorn Porterhouse vs Other Chains
The Porterhouse isn’t on every casual chain’s menu, so the comparison set is narrower than for ribeye or strip:
| Chain | Porterhouse Name | Size | Price Range | Notes |
|---|---|---|---|---|
| LongHorn | LongHorn Porterhouse | 22 oz | $38–$44 | Open-flame, hand-cut, USDA Choice |
| Texas Roadhouse | Porterhouse T-Bone | 23 oz | $32–$38 | Hand-cut, hot grill |
| Outback | Bone-In NY Strip (no Porterhouse) | — | — | Porterhouse not consistently offered |
| Ruth’s Chris | Porterhouse for Two | 40 oz | $130+ | USDA Prime, butter-finished, true sharing portion |
Texas Roadhouse runs cheaper and slightly larger but uses a different cooking method that doesn’t deliver the same char as LongHorn’s open flame. Outback doesn’t reliably offer a Porterhouse. Ruth’s Chris is a different tier entirely — Prime grade, much larger, and roughly three to four times the price.
LongHorn’s Porterhouse sits in a useful spot: more steakhouse-feeling than the budget chains, accessible enough that it’s not a Ruth’s Chris occasion. For most people, it’s the right balance of price and quality for a real Porterhouse experience.
Why People Order the Porterhouse
A few patterns show up consistently.
It’s the order for special occasions. Anniversaries, birthdays, promotions, celebrations of any kind. The Porterhouse is the steak that signals the meal matters.
It’s the smartest order for two people sharing. Two entrees at a steakhouse easily run $60 or more total. A Porterhouse plus an extra side splits cleanly for less, and both people get a real steakhouse experience — one with the strip, one with the tenderloin.
It’s the cut for people who’ve worked through the menu and want the apex. Once you’ve tried the Renegade, the Outlaw, the Strip, and Flo’s, the Porterhouse is the natural endpoint. It’s the steak that contains pieces of the others, scaled up.
It’s the steak with the most theater. A 22 oz bone-in Porterhouse arriving at the table draws looks from across the dining room. Some of the appeal is genuinely about the presentation, and that’s a fine reason to order one.
Best Side Dishes and Drink Pairings
The Porterhouse is a big plate with two different cuts, so sides should support both sides without competing.
Loaded baked potato is the safe default. The richness works with both the strip and tenderloin halves, and the textural contrast holds up across the entire meal.
Grilled asparagus or broccoli is essential on a Porterhouse specifically. Without something green to reset the palate between bites, the meal can feel relentless. A few bites of vegetable between bites of steak makes the difference between finishing the steak and leaving half of it in a takeout box.
Steakhouse mac is a heavier pairing. Works on the strip side, gets redundant on the tenderloin side. If you’re getting mac, eat it primarily with the strip portion.
Sweet potato with cinnamon butter is a strong choice — the sweet notes contrast the seasoning crust without competing with either cut.
Skip the seasoned rice. It doesn’t add anything next to a Porterhouse.
For drinks, the Porterhouse is firmly in red wine territory. A full-bodied Cabernet Sauvignon is the classic move — the tannin handles the strip side’s fat cap and seasoning crust, and the wine doesn’t get in the tenderloin’s way. Argentine Malbec works as a softer alternative with enough structure for the strip and enough fruit for the tenderloin. A Bordeaux blend is the more sophisticated choice if you want something with more complexity to match the meal.
On beer, a brown ale or amber lager works on the strip side. Stout overpowers the tenderloin. IPA fights the seasoning. Most people drinking beer at a Porterhouse meal would do better switching to wine for this one.
If you’re not drinking, sparkling water with lemon resets the palate more effectively than iced tea. Black coffee with the meal, if that’s your style, actually pairs well with the char on the steak.
Variations and Popular Versions
LongHorn offers the Porterhouse in a standard size around 22 oz. Some locations occasionally feature larger limited-time portions, but the standard cut is what you’ll see on the menu most days.
Toppings worth knowing:
Most Porterhouse orderers skip toppings entirely. The cut’s appeal is the contrast between the two sides, and toppings flatten that contrast.
If you’re adding something, garlic butter is the safest move — enhances the strip side without overwhelming the tenderloin.
Parmesan crust doesn’t work well on the Porterhouse. The crust competes with the seasoning blend, and on a steak this size you’re essentially burying the cut under a topping that’s better suited to leaner cuts.
Sautéed mushrooms and onions on the side (not on top) is the underrated move. The mushrooms soak up steak juices around the bone, and they give you something to drag through the rendered fat on the strip side.
A blue cheese crumble can work on the strip half specifically. The sharp tang cuts through the seasoning. Don’t put it on the tenderloin — the contrast is wrong.
Common Mistakes When Ordering the Porterhouse
Ordering it past medium. The tenderloin side is the casualty. By medium-well, you’ve paid for a Porterhouse and gotten a mediocre version of two steaks that would’ve been better as standalone orders.
Eating it too slowly. The Porterhouse loses character as it cools. By the time you’re 30 minutes in, the tenderloin side has dropped below the temperature where it tastes best. Working through the meal at a normal pace, instead of stretching it out, gets you a better experience.
Sharing without negotiating in advance. If you’re splitting a Porterhouse, decide who gets which side before the steak arrives. Trying to share bite by bite means neither person fully tastes either cut. Strip side for one person, tenderloin side for the other, with a few bites traded across — that’s the right structure.
Ordering it solo without a real appetite. A 22 oz steak is genuinely a lot of food. If you’re not hungry, half the Porterhouse ends up in a takeout box, and reheated Porterhouse is significantly worse than the original. Save the order for nights you can actually finish.
Pairing with a heavy appetizer. Same problem — by the time the steak arrives, you’re already half-full. Skip the appetizer or order something light.
Cutting around the bone instead of toward it. The bone-adjacent meat is the prize on both sides of the steak. Cut from the outside edge inward and you reach the best meat last, when it’s cooler than ideal.
Tips Before Ordering
Order it medium-rare. This is non-negotiable on a Porterhouse. Medium is the upper limit, and only if you genuinely can’t handle pink.
Eat the tenderloin side first. The buttery texture is at its best when the steak is hottest. The strip side holds its character longer as it cools.
Cut toward the bone, not away from it. The bone-adjacent meat is the best part on both sides.
If you’re sharing, agree on the split before the food arrives. One person takes the strip half, the other takes the tenderloin half. Trade a few bites across the bone if you want, but commit to your side.
If you’re solo and not sure you can finish, plan for leftovers. The strip side reheats well in a hot pan for about a minute per side. The tenderloin side is harder to revive — slice it thin against the grain and warm gently at 275°F for six to eight minutes. Don’t microwave either side.
If you’re getting it for takeout through DoorDash, Uber Eats, or Grubhub, the Porterhouse holds heat well because of the bone, but order one full level under your preferred doneness. The residual heat in the bone keeps cooking the steak in the box, and a tenderloin section that was medium-rare at plating will arrive at medium by the time you eat it.
Skip the appetizer. You’ll need the room.
Who Shouldn’t Order the Porterhouse
The Porterhouse isn’t for everyone. Being honest about that:
If you only eat well-done steak, this is the worst order on the menu. The tenderloin section dies fast at high temperatures, and you’ll have paid premium prices for a steak that doesn’t deliver its main appeal.
If you have a small appetite, 22 ounces is too much for one person to enjoy properly. Order Flo’s Filet or the New York Strip instead — you’ll finish the meal and remember it positively.
If you eat slowly, the Porterhouse can be a problem. By the time you reach the second half, it’s cooler than ideal, and the cut depends on temperature contrast to deliver its character.
If budget is a real factor, the price jump from the T-Bone to the Porterhouse is meaningful — about $6 to $8 at most locations. If you’re not specifically there for the larger tenderloin section, the T-Bone is the smarter spend.
If you’re undecided about whether you actually like bone-in steak, start with the Outlaw Ribeye. It’s also bone-in but more forgiving. The Porterhouse is the wrong cut to experiment with at this price tier.
Key Takeaways
- Bone-in steak combining a New York Strip and a substantial tenderloin section on one bone
- Standard size: 22 oz — priced roughly $38 to $44
- USDA Choice grade — solid marbling for the strip side, lean and tender for the filet section
- The tenderloin section is the structural difference from a T-Bone — at least 1.25 inches wide
- Medium-rare is the only correct doneness; medium is the absolute upper limit
- The most flavorful meat sits closest to the bone — cut toward the bone first
- The smartest sharing order on the menu — splits cleanly along the bone
- Best paired with a full-bodied Cabernet Sauvignon and a loaded baked potato
- Not the right pick if you eat well-done, have a small appetite, or want a casual weeknight meal
Frequently Asked Questions
What is the LongHorn Porterhouse?
A bone-in steak combining a full New York Strip on one side and a substantial tenderloin section on the other, separated by a T-shaped vertebra. Hand-cut in-house, seasoned with LongHorn’s signature blend, and grilled over an open flame. Standard size is 22 oz.
How much does the LongHorn Porterhouse cost?
Roughly $38 to $44 for the 22 oz, depending on the location.
How many calories are in the Porterhouse?
About 1,080 calories for the 22 oz, steak only. Sides and toppings add more.
What’s the difference between a Porterhouse and a T-Bone?
Both are cross-sections from the short loin with a strip on one side and a tenderloin on the other. The difference is tenderloin size. The Porterhouse has a tenderloin section at least 1.25 inches wide. The T-Bone has a smaller one. The Porterhouse is larger overall and costs more, but the bigger tenderloin section is what justifies the upcharge.
Can the Porterhouse serve two people?
Yes — better than any other steak on the menu. The bone divides the steak naturally into a strip half and a tenderloin half. One person takes each side, with a few bites traded across the bone. It works out cheaper than ordering two separate entrees and gives both people a real steakhouse experience.
What’s the best doneness for a Porterhouse?
Medium-rare (130–135°F). The lean tenderloin section loses its appeal past medium, so going higher means wasting half the steak.
Is the Porterhouse gluten-free?
The steak and seasoning are. Some toppings are not. Mention celiac disease to your server if relevant — kitchen cross-contact is possible.
Can I get the Porterhouse for takeout?
Yes, through LongHorn’s online ordering, curbside, and major delivery apps including DoorDash, Uber Eats, and Grubhub. Order one full level under your preferred doneness — the bone retains significant heat and keeps cooking the steak during the drive.
Which side of the Porterhouse should I eat first?
The tenderloin side, while the steak is hottest. The buttery texture is at its best at high temperature. The strip side holds its character better as it cools, so saving it for the second half of the meal works.
Is the LongHorn Porterhouse Prime grade?
No, it’s USDA Choice, like the rest of the LongHorn steak menu. Prime-grade Porterhouse is available at higher-tier steakhouses like Ruth’s Chris at roughly three to four times the price. For the casual-chain tier, Choice is the right grade at the right price.
Closing Thought
The Porterhouse is the order for the meals that matter. It’s not the steak you reach for on a Tuesday — it’s the steak you reach for when the dinner is the whole point of the evening, when you’re celebrating something, or when you’re at the table with someone you want to share the experience with. Twenty-two ounces, medium-rare, full-bodied Cabernet, loaded baked potato, grilled asparagus on the side. Eat the tenderloin first, cut toward the bone, and don’t rush — but don’t dawdle either. It’s the steak that explains why people pick a steakhouse over a restaurant when the night needs to be more than just food.