Texas Roadhouse is beloved for its friendly honky‑tonk atmosphere, buckets of peanuts and complimentary rolls, but the main draw remains its hand‑cut steaks. Among those cuts, the Porterhouse T‑Bone stands out as the largest and most expensive item on the menu. This 23‑ounce behemoth combines a tenderloin filet and a New York strip separated by a T‑shaped bone, offering diners a taste of two classic steaks in one sitting.
In 2026, the Porterhouse is a talking point both for its generous size and for the debate over whether it’s worth its higher price. This guide dives into what makes the steak unique, what it costs, how it tastes and the pros and cons diners should consider.
What Is the Porterhouse T‑Bone?
Texas Roadhouse advertises the Porterhouse T‑Bone as “two steak cuts – filet and strip – in one Texas‑sized 23 oz steak” served with a choice of two sides. A porterhouse and a T‑bone are similar cuts from the short loin of a steer, but a porterhouse contains a larger portion of tenderloin while a T‑bone has a smaller filet section. Texas Roadhouse’s version blurs the line by using “Porterhouse T‑Bone” interchangeably, but the result is a massive steak with a buttery filet on one side of the bone and a beefy strip steak on the other. The bone helps retain moisture during grilling, and diners receive two classic steaks in a single order.
Porterhouse T-Bone
- $33.99 | 1040 Cal
Because of its size, preparing this steak is more challenging than grilling a typical sirloin. The two sides have different thicknesses and fat content, making even cooking tricky; the filet side can reach medium rare while the strip side remains rarer or vice versa. It’s also the only steak on the Texas Roadhouse menu that is not cut in‑house. According to a Texas Roadhouse employee quoted by a food news site, the porterhouse arrives pre‑cut and frozen because most locations lack a bone saw to cut such a large steak. This distinction sets it apart from the chain’s other steaks, which are cut daily on site.
Price and Portion Size
The Porterhouse T‑Bone is the priciest cut at Texas Roadhouse because of its sheer size. Independent reports put the cost between $29 and $37 depending on region; most diners pay around $34–$36 for the steak. A Detroit‑area article compared it to other steaks and found that the porterhouse cost about $34.99, the bone‑in ribeye $30.99 and a New York strip $24.99, while a Chicago location charged $37.99. These variations reflect different labor and food costs across the country.
The cut weighs about 23 ounces raw, but much of that is bone and moisture loss. A taste test found that after cooking, the edible portion is roughly 14–15 ounces. The steak delivers around 1,040 calories and 139 g of protein, so you’ll want to consider lighter sides if you’re watching your intake. Despite its size, the porterhouse comes with two sides and all‑you‑can‑eat rolls, meaning a single order can easily feed two people.
Prices fluctuate because Texas Roadhouse sets menu pricing locally. Rural restaurants sometimes charge less than big‑city locations, and to‑go orders can be a bit more expensive due to packaging. Whatever the price, remember that you’re paying for both the novelty of a giant steak and the two cuts contained within.
Flavor and Cooking Review
What reviewers say
Food writers often describe the porterhouse as a “best‑of‑both‑worlds” cut because it combines a richly marbled strip with a mild, buttery filet. One Daily Meal ranking found the steak large enough to serve two people and praised how cooking on the bone enhanced flavor. Chowhound tasters also ranked it highly, noting that marbling runs through the meat and the bone keeps the steak juicy.
However, staff and reviewers caution that the porterhouse is the only steak not cut in‑house—it arrives pre‑cut and frozen. That frozen origin, combined with the steak’s uneven thickness, makes it prone to inconsistent cooking. A taste test by Eat This, Not That! found a steak with uneven sear and variable doneness and suggested that other cuts might be a safer choice. Another food report pointed out that at some locations the porterhouse is the most expensive menu item, reaching $37.99. Patrons seeking the freshest meat may prefer hand‑cut options like the bone‑in ribeye or Dallas filet.
Is It Worth the Price?
Whether the porterhouse represents good value depends on your priorities. Much of its weight is in the bone, so the edible portion is closer to 14–15 ounces. That means you’re paying a premium for the spectacle of a giant steak and the opportunity to sample both a filet and a strip on one plate. If you enjoy variety or plan to share, the porterhouse can be a memorable indulgence. Diners who prize consistency and freshness may prefer the hand‑cut bone‑in ribeye or Dallas filet, which offer more predictable results and are slightly cheaper.
Cooking execution also matters. A well‑trained grill team will deliver a tender, evenly cooked porterhouse with seared crust and juicy interior, but the steak’s uneven thickness makes that challenging. If you order it, tell your server how you’d like each side cooked and don’t hesitate to send it back if the doneness isn’t right. Some regulars request the steak butterflied for more even cooking, while others simply split the porterhouse between two plates and share.
Ordering and Customising Tips
To enjoy the porterhouse at its best:
- Pair wisely. Because the steak is heavy, consider lighter sides such as salads, steamed vegetables or seasoned rice. Loaded potatoes and cheese fries are available but add plenty of calories.
- Add flavor. You can enhance the steak with sautéed mushrooms, onions, jack cheese or crumbled bleu cheese for a small fee. Grilled shrimp or a half‑slab of ribs can turn it into a surf‑and‑turf dinner.
- Share the experience. The porterhouse’s size makes it ideal for splitting. Order an extra side or appetizer, divide the steak into filet and strip portions, and ensure each diner enjoys their preferred doneness. Keep an eye out for early‑dine or VIP promotions to trim costs.
2026 News & Trends
Industry reports indicate that Texas Roadhouse will open around 20 new steakhouses in 2026 along with additional Bubba’s 33 and Jaggers locations. The chain, which already operates more than 800 restaurants, is also rolling out modern technology such as the Roadhouse Pay tablet system and a digital kitchen to improve service. These changes aim to reduce wait times and make ordering and payment faster. Finally, the company is experimenting with region‑specific cocktails and mocktails, so guests may find new beverage options tailored to their local markets.
Frequently Asked Questions
The Porterhouse T‑Bone weighs about 23 ounces raw, pairing a filet and a New York strip on one bone. After cooking, you get around 14–15 ounces of edible meat. Unlike other steaks on the menu, it arrives pre‑cut and frozen because most restaurants lack a bone saw.
Pricing varies widely, but most diners report paying $34–$36. Reports from other markets show ranges from around $29 to $37, with some city locations charging up to $37.99.
It depends. The steak offers the novelty of two cuts on one plate and is big enough to share, which many diners love. However, because it is frozen rather than hand‑cut and cooks unevenly, some guests prefer fresh‑cut options like the bone‑in ribeye or Dallas filet.
Final Thoughts
The porterhouse is Texas Roadhouse’s biggest splurge—a single steak that provides both a filet and a strip and easily feeds two. The price varies by region but generally sits in the mid‑thirties. Fans love its juiciness and shareability, while critics note that it isn’t cut in‑house and can be tricky to cook evenly. If you enjoy variety and don’t mind paying extra for a conversation‑piece steak, it can be a fun choice. Otherwise, hand‑cut options like the ribeye or Dallas filet offer fresher meat and more reliable results. Check Texas Roadhouse Starters Guide