The Best and Worst Steaks You Can Order At LongHorn Steakhouse

Welcome to a mouthwatering journey through LongHorn Steakhouse’s menu, where steaks range from sizzling hits to not-so-memorable misses.

Not every steak on the menu promises the same juicy satisfaction, but fear not! This guide helps you navigate the highs and lows of LongHorn’s offerings.

Whether you crave bold flavors or tender textures, you’ll find the perfect cut here. Let’s explore the best and worst steaks LongHorn has to offer, so you can make an informed choice on your next visit.

1. Outlaw Ribeye

This bone-in, 20-ounce ribeye is boldly seasoned and full of marbled fat that melts into every inch of the meat. The charred crust locks in a smoky punch.

It’s juicy, rich, and deeply flavorful from edge to center. For steakhouse purists, this cut delivers the kind of satisfaction that sticks with you.

2. New York Strip

This 12-ounce cut balances tenderness with a satisfying chew. It’s leaner than a ribeye but still has enough marbling to stay moist.

When grilled properly, it has a deep beefy flavor with a crisp sear. A reliable go-to for those who like clean, focused steak flavor.

3. Renegade Sirloin

Lower in fat but generously seasoned with a bold spice blend, this sirloin delivers solid flavor without feeling too heavy. It’s firm and meaty.

For the price, it’s one of the better-value options. Just don’t expect the same richness as higher-end cuts.

4. Flo’s Filet

This center-cut filet is buttery soft, with almost no fat and a clean, mild flavor. It’s all about tenderness, not intensity.

The texture is nearly fork-cuttable. For those who prefer elegance over boldness, Flo’s delivers a silky, melt-in-your-mouth experience.

5. Fire-Grilled T-Bone

The T-bone offers two experiences in one: a strip on one side and a small piece of filet on the other. It looks impressive on the plate.

It’s a solid pick for those who want variety, but uneven thickness means one side can overcook while the other stays underdone.

6. LongHorn Porterhouse

This massive cut includes a full-size strip and a generous filet, separated by the bone. It’s big, bold, and made for hearty appetites.

While it’s flavorful, its sheer size can lead to uneven cooking. Ask for it medium-rare and hope your grillmaster’s up to the task.

7. Flat Iron Steak

Often overlooked, the flat iron is tender and quick-cooking, with a mild flavor and soft bite. It’s not fancy, but it’s consistent.

Marinated and grilled just right, it holds up well with sides like mashed potatoes or a bold sauce. A hidden gem for weeknight steak cravings.

8. The LongHorn Legend

Topped with grilled onions, bacon, and a brown sugar bourbon glaze, this steak is bold and sweet. The sauce can overwhelm the meat.

If you like sugar with your steak, it’s a fun twist. Traditionalists might find it more gimmick than greatness.

9. Chop Steak

Made from ground beef shaped into a steak patty, it’s topped with grilled onions, mushrooms, and gravy. Texture leans closer to meatloaf than steak.

It’s comforting and affordable but doesn’t scratch the steak itch. More diner-style than steakhouse quality.

10. Prime Rib (When Available)

Slow-roasted and richly marbled, LongHorn’s prime rib is tender and flavorful when it’s fresh. A side of horseradish sauce brings out its depth.

Unfortunately, quality varies by location and hour. Catch it at the right time and it’s a win. Too late, and it might be dry.

11. BBQ Sirloin

This sirloin comes glazed in sweet barbecue sauce that chars under heat. The sauce masks the natural flavor of the meat.

It’s more about the glaze than the steak. If you love BBQ, go for it—but don’t expect nuanced flavor or tenderness.

12. Steakhouse Burger

Made from chopped steak trimmings, the burger is juicy with a bold char. Topped with cheddar, bacon, and crispy onions, it’s full of crunch.

Not a steak in the traditional sense, but it earns its place. Great for when you’re not quite in the mood for a knife-and-fork meal.

13. Sierra Chicken

This grilled chicken breast is topped with tomatoes, cheese, and a smoky sauce. It’s juicy, but lacks the indulgence of a real steak.

A fine option if you’re avoiding red meat, though it won’t make you forget the ribeye. Better with extra sauce on the side.

14. Beyond Steak

This meat-free choice mimics grilled steak with a firm texture and peppery seasoning. It’s dense and chewy with subtle smoke.

It won’t fool a ribeye lover, but it’s one of the better plant-based steak substitutes out there. A decent pick for flexitarians.

15. Steak Tips & Rice

Bite-sized pieces of steak served over seasoned rice with peppers and onions. The meat can be tender or chewy depending on the batch.

Flavorful but inconsistent, this dish feels more like stir-fry than steakhouse fare. Good for quick comfort, but not for special occasions.