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Porterhouse vs. Ribeye: Which One is Better? [Taste and Nutrients]

Porterhouse and ribeye steaks are two popular beef cuts used in various dishes. Whether you’re on a low-carb diet like Keto and Carnivore, or a chef who looks for the best cuts, you need to learn about the differences between porterhouse and ribeye to choose the cut of meat that aligns well with your diet and preferences. So, let’s compare porterhouse vs. ribeye to see which one is better.

Porterhouse vs. Ribeye: Which One is Better? [Taste and Nutrients]
  • Both porterhouse and ribeye are cuts of beef but from different sections of cow.
  • Both cuts are rich sources of protein and fat with no carbohydrates, making them good options for low-carb, high-fat diets like Carnivore and Keto.
  • Porterhouse contains lower fat and calories than ribeye, which can be a better choice for those trying to reduce calories and cholesterol levels.
  • You can substitute these beef cuts in different recipes but you need to consider some points first.

What Is a Ribeye Steak?

A ribeye steak, also known as a rib steak or Delmonico steak, is a premium cut of beef from the rib section of the cow, specifically from the rib primal. The rib section is located between the chuck (shoulder) and the loin (back), covering ribs six through twelve.

Ribeye steaks are known for their marbling, i.e., the streaks of fat interspersed within the muscle, which add to the steak's juiciness and rich flavor.

The ribeye can be cooked with the bone (bone-in ribeye) or without the bone (boneless ribeye), with the bone-in version sometimes referred to as a "cowboy steak" when it includes a longer bone or a "tomahawk steak" if the bone is frenched (cleaned of meat and fat).

Although different cuts of ribeye contain varying amounts of nutrients, the following table shows the most common amount of nutrients you can get from consuming 100 grams of ribeye steak [1].

Nutrients in 100 g of Ribeye SteakAmount
Calories 260 kcal
Protein 18.7 g
Fat 20 g
Carbohydrates 0 g
Calcium 4 mg
Iron 1.64 mg
Magnesium 16.7 mg
Phosphorus 150 mg
Potassium 288 mg
Sodium 43 mg
Zinc 4.06 mg
Copper 0.043 mg
Manganese <0.0125 mg
Cholesterol 63 mg
Unsaturated (Healthy) Fatty Acids 8.359 g
Saturated and Trans (Unhealthy) Fatty Acids 8.944 g

But ribeye is not the only delicious and nutritious cut of beef. Another premium cut with a special taste is porterhouse steak.

Learn More: New York Strip vs. Ribeye: Nutrition and Taste

What Is a Porterhouse Steak?

A porterhouse (or t-bone) steak is a large cut of beef known for its T-shaped bone and the combination of two different types of steak in one cut: the tenderloin and the strip steak.

This cut comes from the rear end of the short loin, located towards the back of the cow, just before the sirloin section.

The porterhouse steak includes a larger portion of the tenderloin than a T-bone steak, which is cut from the front end of the short loin and has a smaller section of tenderloin.

The tenderloin portion provides a delicate, tender texture, while the strip steak part offers a rich, beefy flavor. This combination makes the porterhouse a favorite among steak enthusiasts who want the best of both cuts.

porterhouse steak is also rich in nutrients, like phosphorous, potassium, and calcium. You can check the most common nutrients found in 100 grams of porterhouse steak in the following table [2].

Nutrients in 100 g of Porterhouse SteakAmount
Calories 218 kcal
Protein 20.4 g
Fat 14.6 g
Carbohydrates 0 g
Calcium 19 mg
Iron 1.91 mg
Magnesium 10 mg
Phosphorus 188 mg
Potassium 246 mg
Sodium 52 mg
Zinc 3.19 mg
Copper 0.052 mg
Manganese 0.003 mg
Cholesterol 61 mg
Unsaturated (Healthy) Fatty Acids 7.529 g
Saturated and Trans (Unhealthy) Fatty Acids 6.948 g

To compare porterhouse vs. ribeye steak, we need to focus on different aspects. In addition to the nutrient content we checked in the above two tables, we need to consider their taste, thickness, cost, and some more.

Learn More: What Is an Animal-Based Diet? Everything You Must Know

Porterhouse vs. Ribeye

To choose the right steak for your meal, you need to consider the rules of the specific diet you’re following, your taste and preferences, your health condition, and your fitness goals.

To compare porterhouse vs. ribeye, we can focus on their fat content, thickness, cost, taste, and tenderness.

Fat Content

  • Porterhouse: Generally has less marbling than ribeye, especially in the tenderloin portion. The fat content is more distributed.
  • Ribeye: High marbling, with streaks of fat throughout the muscle, making it one of the fattiest cuts of steak.


  • Porterhouse: Usually cut thick, often around 1.25 inches or more, due to the combination of the tenderloin and strip steak portions.
  • Ribeye: Usually cut to about 1 inch thick, though it can vary as you prefer.


  • Porterhouse: Generally more expensive due to the inclusion of the tenderloin, which is a prized cut.
  • Ribeye: Priced slightly lower than porterhouse but still on the higher end due to its flavor and marbling.


  • Porterhouse: Offers a mix of textures and flavors, with the tenderloin being tender and the strip steak portion providing a rich, beefy taste.
  • Ribeye: Also has a rich, beefy flavor, largely due to the high marbling content which melts during cooking, adding juiciness and taste.


  • Porterhouse: The tenderloin part is extremely tender, while the strip steak side is firmer but still tender.
  • Ribeye: Very tender throughout due to the abundant marbling, especially when cooked to medium-rare.

The table below summarizes the main similarities and differences of porterhouse steak vs. ribeye steak so you can easily compare them.

Fat Content Less marbling, distributed High marbling, throughout the muscle
Thickness Usually thick (1.25+ inches) Usually about 1 inch thick
Cost Generally more expensive Slightly lower, still premium
Taste A mix of tender and beefy Rich, beefy flavor
Tenderness Very tender (tenderloin part) Tender throughout
Protein in 100 g 20.4 g 18.7 g
Fat in 100 g 14.6 g 20 g
Calories in 100 g 218 kcal 260 kcal

So, considering the above factors, which of these two cuts of beef can be a better choice?

Learn More: The Best Meat to Smoke: 15 Best Cuts to Throw into the Smoker

Which One Is Better?

First please remember that there is no one-size-fits-all answer and choosing one of these cuts of meat as better is mainly personal and dependent on your lifestyle, diet, health status, and preferences.

Anyhow, comparing porterhouse vs. ribeye, we can say porterhouse can be better if:

  • You enjoy a mix of textures and flavors in one steak.
  • You prefer a thicker cut.
  • You enjoy the tender, mild flavor of the tenderloin.

Also, porterhouse has less fat, especially in the tenderloin portion, making it leaner than ribeye, which can be better for those with high cholesterol levels or underlying heart issues.

Porterhouse contains fewer calories than ribeye, so it can be a slightly better option if you're watching your caloric intake and trying to lose weight.

Ribeye is better if:

  • You love a rich, beefy flavor.
  • You enjoy high marbling for extra juiciness and taste.
  • You prefer tenderness throughout the entire steak.

Also, ribeye has more fat, which increases its calorie content and potential for higher saturated fat intake. But it’s a better choice for those on low-carb, high-fat diets like Keto and Carnivore Diet.

Another important point that can affect our choice is the cooking method of these beef cuts. Let’s learn how to make juicy, mouth-watering porterhouse and ribeye steak.

Considering the cooking process and side dishes you can serve these steaks with, you can better realize which steak aligns more with your preferences and diet goals.

Learn More: White Meat vs. Dark Meat: Which One Is Better for You?

How to Cook a Porterhouse?

Cooking a porterhouse steak properly can result in a delicious, tender, and flavorful meal. Here’s a step-by-step guide to cooking a porterhouse steak. You can also check these Carnivore Diet recipes to find various low-carb recipes with meat.


  • 1 porterhouse steak (1.5-2 pounds)
  • 2 tbsp unsalted butter
  • 2 tbsp oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 3-4 garlic cloves (optional)
  • 2-3 sprigs of rosemary or thyme (optional)


  1. Remove the steak from the fridge and let it come to room temperature for 30-45 minutes.
  2. Pat the steak dry with paper towels.
  3. Season both sides of the steak with salt and pepper, and press the seasonings into the meat.
  4. Preheat the oven to 425°F (220°C).
  5. Preheat a cast-iron skillet or heavy oven-safe pan over high heat until smoking hot.
  6. Add oil to the hot skillet and swirl it to coat the bottom.
  7. Place the steak in the skillet and sear it for 2-3 minutes on each side until a deep-brown crust forms.
  8. Avoid moving the steak around and let it sear undisturbed
  9. Insert an oven-safe meat thermometer into the thickest part of the steak (not touching the bone).
  10. Transfer the skillet to the preheated oven and cook until the internal temperature reaches your desired doneness:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-well: 150-155°F (65-68°C)
  • Well-done: 160°F (71°C) and above
  1. Remove the steak from the oven and transfer it to a cutting board.
  2. Let the steak rest for at least 5-10 minutes to have a juicy steak.
  3. Bon Appetit!

Tips for a Better Porterhouse Steak

  • Marinade: Marinating the steak for a few hours before cooking can add flavor. A simple marinade of olive oil, garlic, rosemary, and lemon juice works well.
  • Compound Butter: Top the cooked steak with a pat of compound butter (butter mixed with herbs, garlic, and lemon zest) for added richness.
  • Sear and Rest Technique: For an even crust, try the sear-rest-sear method: sear the steak, let it rest for 10 minutes, and then sear again before finishing in the oven.

Sides You Can Serve Porterhouse Steak with

  • Roasted Brussels sprouts
  • Grilled asparagus
  • Sautéed spinach with garlic
  • Roasted root vegetables (carrots, parsnips, sweet potatoes)
  • Garlic mashed potatoes
  • Crispy roasted potatoes
  • Baked potato with sour cream and chives
  • Potato gratin
  • Classic Caesar salad
  • Mixed greens with vinaigrette
  • Tomato and mozzarella salad (Caprese)
  • Spinach and strawberry salad
  • Creamed spinach
  • Mushroom risotto
  • Garlic bread
  • Macaroni and cheese

Learn More: What Is Speck Meat? 5 Best Brands of Speck Meat

How to Cook a Ribeye?

Here are the ingredients and instructions needed to make a yummy ribeye steak dish. You can also check the tips to make a better ribeye steak and the most common side dishes below the instructions.


  • 1 ribeye steak (1.25-1.5 pounds)
  • 2 tbsp unsalted butter
  • 2 tbsp oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2-3 cloves garlic (optional)
  • 2-3 sprigs of rosemary or thyme (optional)


  1. Take the steak out of the fridge and let it come to room temperature for 30-45 minutes.
  2. Dry the steak with paper towels.
  3. Season both sides of the steak with salt and black pepper.
  4. Preheat a cast-iron skillet or heavy pan over high heat.
  5. Add 2 tablespoons of oil to the hot skillet and swirl it to coat the bottom.
  6. Place the steak in the skillet and sear it for 3-4 minutes on each side to see a deep-brown crust.
  7. Add butter, smashed garlic cloves, and rosemary or thyme to the skillet.
  8. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and herbs for 1-2 minutes on each side.
  9. Preheat the oven to 400°F (200°C) and transfer the skillet to the oven.
  10. Cook until the internal temperature reaches your desired doneness.
  11. Remove the steak from the skillet and transfer it to a cutting board.
  12. Let the steak rest for at least 5-10 minutes, then carve and enjoy!

Tips for a Better Ribeye Steak

  • Marinade: Marinating the steak for a few hours before cooking with olive oil, soy sauce, garlic, and rosemary can add flavor.
  • Compound Butter: Top the cooked steak with a pat of compound butter (butter mixed with herbs, garlic, and lemon zest) to increase richness.
  • Reverse Sear Method: For a perfectly even cook, try the reverse sear method: cook the steak in a low oven (250°F or 120°C) until it reaches an internal temperature of about 10-15°F below your desired doneness, then sear it in a hot skillet for a crusty exterior.

Sides You Can Serve Ribeye Steak with

  • Grilled asparagus: 1 bunch trimmed asparagus, 1 tablespoon olive oil, salt and pepper
  • Roasted Brussels sprouts: 1 pound trimmed and halved Brussels sprouts, 2 tbsp olive oil, salt and pepper
  • Garlic sautéed spinach: 1 pound fresh spinach, 2 tbsp olive oil, 3 cloves of thinly sliced garlic, salt and pepper
  • Garlic mashed potatoes: 2 pounds peeled and cubed potatoes, 4 cloves of minced garlic, 1/2 cup milk, 1/4 cup unsalted butter, salt and pepper
  • Crispy roasted potatoes: 2 pounds halved potatoes, 3 tbsp olive oil, 1 tsp garlic powder, salt and pepper
  • Classic Caesar salad: 1 chopped head romaine lettuce, 1/2 cup Caesar dressing, 1/4 cup grated Parmesan cheese, 1 cup croutons
  • Mixed greens with vinaigrette: 4 cups mixed greens, 1/4 cup vinaigrette dressing, 1/4 cup halved cherry tomatoes, 1/4 cup cucumber slices
  • Creamed spinach: 1 pound fresh spinach, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 2 tbsp butter, salt and pepper
  • Garlic bread: 1 sliced baguette, 1/4 cup softened butter, 2 cloves of minced garlic, 1 tbsp chopped parsley

What if you want to substitute these two steaks, can they be good substitutes in different meat recipes?

Learn More: What Is The Best Way to Cook Tomahawk Steak: Grilling or Oven-Cooking?

Can You Substitute Ribeye for Porterhouse?

Yes, you can substitute ribeye for porterhouse in many recipes, though there are some differences to consider due to the distinct characteristics of porterhouse vs. ribeye.

Cut Location and Composition:

  • Porterhouse includes both a portion of tenderloin and a strip steak, separated by a T-shaped bone. It's a larger, more complex cut.
  • Ribeye is a boneless cut from the rib section, with high marbling and rich, beefy flavor.

Flavor and Texture:

  • Porterhouse offers a combination of textures and flavors—tenderloin is very tender, while the strip steak portion is firmer and more flavorful.
  • Ribeye has a rich, beefy flavor and tenderness due to the marbling throughout the meat.

Cooking Method:

  • Porterhouse is often cooked with a method that allows both parts of the steak to cook evenly (e.g., searing and then finishing in the oven).
  • Ribeye is usually cooked quickly over high heat due to its marbling, either by grilling, pan-searing, or broiling.

Portion Size:

  • Ribeye steaks are usually smaller than porterhouse steaks. If the recipe calls for a porterhouse, you may need to use two ribeye steaks to match the portion size.

Cooking Time:

  • Ribeye steaks generally cook faster due to their higher fat content and boneless nature. Adjust the cooking time to avoid overcooking.

Learn More: Braunschweiger vs. Liverwurst: Taste, Nutrients and Calories


Comparing porterhouse vs. ribeye steak shows that while they share similarities in nutrients, especially protein content, they differ in fat and calorie content.

They also differ in taste and texture, so you need to choose the one that goes well with the recipe you’re using.

However, please remember to consume both steaks in moderation to avoid extra calories and potential negative health effects.

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