Overview: Flo’s Filet is the center-cut filet many guests treat as the benchmark for a refined LongHorn steak night. It is smaller than the big bone-in plates, but the eating experience is polished: clean beef flavor, a fine grain, and seasoning that supports the cut instead of burying it.
Flavor profile: Mild, buttery beef with a focused grilled finish. Ideal when you want steak flavor without heavy marbling richness.
Tenderness: Among the most tender steaks on the menu—soft from edge to center when cooked with care.
Best cooking temperature: Medium-rare to medium keeps the filet juicy. Going well-done can dry this leaner cut quickly.
Estimated calories: About 490 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $27.99* before sides and tax. Prices vary by location.
Best side dishes: Fresh broccoli or a house/Caesar salad keep the plate light; a loaded baked potato makes it feel like a full celebration dinner.
Who should order it: Date nights, first-time premium orders, and guests who prioritize tenderness over sheer size.
Pros
- Excellent tenderness for the price tier
- Easier to finish than giant bone-in steaks
- Pairs cleanly with lighter sides
Considerations
- Smaller portion than ribeye or T-Bone plates
- Leaner bite if you prefer heavy marbling
Full item details: Flo's Filet menu page.
Overview: Outlaw Ribeye is the statement cut for guests who want bold flavor and a generous plate. Bone-in ribeye brings rich marbling to the fire grill, so every slice carries more beef intensity than leaner steaks.
Flavor profile: Deep, juicy, and distinctly ribeye—fat-laced savor with a seasoned crust from the grill.
Tenderness: Very tender in the well-marbled sections; expect a more robust chew than filet, not a tougher steak.
Best cooking temperature: Medium-rare showcases the marbling. Medium still works if you prefer a warmer center.
Estimated calories: About 1,350 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $34.99*. Confirm local pricing—this is usually one of the higher steak tickets.
Best side dishes: Loaded baked potato or mac and cheese match the richness; broccoli adds contrast.
Who should order it: Big appetites, flavor-first diners, and celebrations where the steak is the main event.
Pros
- Standout flavor and presence
- Satisfying portion for hearty eaters
- Classic steakhouse “wow” plate
Considerations
- Higher calories and price than leaner cuts
- May be more steak than a light eater wants
Full item details: Outlaw Ribeye menu page.
Overview: The boneless Ribeye delivers the same marbled personality as its Outlaw sibling with a slightly cleaner plate presentation. It is a strong pick when you want rich LongHorn Steakhouse steaks flavor without committing to the largest bone-in option.
Flavor profile: Buttery and beef-forward, with grill seasoning that clings to the crust.
Tenderness: Tender and juicy thanks to natural marbling; a little more chew than Flo’s Filet.
Best cooking temperature: Medium-rare to medium. The fat helps the steak stay moist across a wider doneness range than sirloin.
Estimated calories: About 1,160 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $31.99*. Local menus may differ.
Best side dishes: Caesar salad plus a loaded potato is a classic combo; mac and cheese leans fully indulgent.
Who should order it: Guests who love ribeye flavor but want a boneless cut that is still substantial.
Pros
- Rich flavor without a bone to navigate
- Reliable steakhouse favorite
- Flexible with both hearty and lighter sides
Considerations
- Calorie count rises quickly with rich sides
- Not the leanest high-protein choice
Full item details: Ribeye menu page.
Overview: Porterhouse is the dual-cut experience: strip character on one side of the bone and a tenderloin section on the other. It suits diners who want variety in a single steak or plan to share a premium plate.
Flavor profile: Two profiles in one—strip chew and seasoning on one side, milder tenderloin on the other.
Tenderness: The tenderloin portion is notably soft; the strip side offers a firmer, classic steak bite.
Best cooking temperature: Medium-rare is the sweet spot so both sides stay juicy. Ask your server about even cooking on thicker steaks.
Estimated calories: About 1,280 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $36.99*. Typically among the highest estimated steak prices on the menu.
Best side dishes: Shareable sides help—loaded potato, broccoli, and a salad cover different preferences at the table.
Who should order it: Large appetites, sharers, and guests who cannot choose between strip and filet.
Pros
- Two textures in one entrée
- Impressive portion for special occasions
- Great when two people want to split a premium cut
Considerations
- Price and calories are both elevated
- Availability can be more dinner-focused by location
Full item details: Porterhouse menu page.
Overview: Fire-Grilled T-Bone is the approachable dual-cut steak: strip and tenderloin separated by the T-shaped bone. It feels classic and generous without always jumping to Porterhouse pricing.
Flavor profile: Balanced grilled beef—more intensity than filet, less heavy richness than a large ribeye.
Tenderness: Tenderloin side is soft; strip side is pleasantly firm. Overall very steakhouse-friendly.
Best cooking temperature: Medium-rare to medium. Give thicker T-Bones a moment to rest so juices redistribute.
Estimated calories: About 1,050 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $29.99*. Verify locally.
Best side dishes: Loaded baked potato and fresh broccoli are a strong default; mac and cheese makes it a comfort plate.
Who should order it: Guests who want a traditional bone-in steak with two textures and solid value for the size.
Pros
- Classic presentation
- Satisfying without always being the priciest cut
- Fun for diners who like working around the bone
Considerations
- Bone reduces edible weight versus a boneless steak of similar plate size
- Can feel like a lot of steak for smaller appetites
Full item details: Fire-Grilled T-Bone menu page.
Overview: New York Strip is the middle path: more beef character than filet, usually leaner than ribeye, and easy to recommend when a group cannot agree. It is one of the most versatile LongHorn menu steaks for mixed tables.
Flavor profile: Pronounced beef taste with a seasoned exterior and a satisfying strip “bite.”
Tenderness: Tender when cooked correctly, with more chew than Flo’s Filet and less marbling cushion than ribeye.
Best cooking temperature: Medium-rare keeps it juicy. Medium is fine if you prefer less pink.
Estimated calories: About 610 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $26.99*. Location pricing may shift.
Best side dishes: Pair with broccoli and salad for a lighter steak dinner, or add a loaded potato for balance.
Who should order it: Balanced eaters, return guests, and anyone who wants a familiar steakhouse cut.
Pros
- Clear, classic strip flavor
- Moderate calorie estimate versus larger ribeyes
- Works for lunch or dinner planning
Considerations
- Not as soft as filet
- Not as richly marbled as ribeye fans may want
Full item details: New York Strip menu page.
Overview: The LongHorn is the namesake-style steak for guests who want the restaurant’s seasoned profile at a mid-range estimated price. It is a practical “house favorite” pick when you care about the overall LongHorn taste as much as a specific butcher’s cut name.
Flavor profile: Signature seasoning forward with solid grilled beef underneath—familiar to regulars.
Tenderness: Comfortably tender for everyday steakhouse dining; not as delicate as Flo’s Filet.
Best cooking temperature: Medium-rare to medium. Follow your usual preference—this cut is forgiving for many diners.
Estimated calories: About 740 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $24.99*. Always confirm on the local menu.
Best side dishes: Caesar salad and a loaded baked potato cover celebration and comfort in one meal.
Who should order it: Guests seeking a signature LongHorn plate without jumping to the top steak prices.
Pros
- Strong value-to-experience balance
- Recognizable house seasoning
- Flexible for weeknights or casual dinners out
Considerations
- Less “cut identity” than filet, strip, or ribeye for steak purists
- Exact cut details can vary—ask your server if you need specifics
Full item details: The LongHorn menu page.
Overview: Renegade Sirloin is the smart opener for first visits, lunch steak cravings, and high-protein plates. It will not match filet tenderness, but it delivers honest grilled beef at one of the most approachable estimated prices on the steak list.
Flavor profile: Leaner beef flavor with a seasoned crust—clean and straightforward.
Tenderness: Pleasantly firm. Best when not overcooked past medium.
Best cooking temperature: Medium-rare to medium. Well-done sirloin can turn chewy.
Estimated calories: About 330 calories (plain steak estimate). See the nutrition guide for broader meal-planning context.
Estimated price: Often around $18.99*. One of the stronger value estimates.
Best side dishes: Fresh broccoli and salad keep macros tight; a potato turns it into a fuller plate.
Who should order it: Budget-minded diners, higher-protein goals, and guests who want steak without a heavy bill.
Pros
- Excellent estimated value
- Lower calorie starting point
- Easy everyday steak choice
Considerations
- Firmer than premium tenderloin or heavily marbled ribeye
- Smaller “special occasion” feel than Outlaw or Porterhouse
Full item details: Renegade Sirloin menu page.
