When it comes to satisfying your carnivorous cravings, LongHorn Steakhouse stands as a temple for meat lovers nationwide. Some steakhouse favorites have earned loyal followings for good reason. A handful of cuts stand out for their rich flavor, perfect char, and melt-in-your-mouth tenderness.
These six signature steaks keep diners coming back, time after time. For those craving something even more memorable, two extraordinary cuts take the experience to the next level.
1. Flo’s Filet
Holy tenderness, Batman! This center-cut beauty might just be the Cadillac of steaks at LongHorn. Named after the restaurant’s fictional founder, Flo, this filet mignon delivers a melt-in-your-mouth experience that’ll make your taste buds do a happy dance.
Buttery-soft and lean, it requires zero jaw gymnastics to enjoy. The magic happens when that perfect sear locks in the juices while the center remains delicately pink.
2. Boneless Ribeye
Marbling madness! The Boneless Ribeye at LongHorn is basically fat-infused flavor architecture. Every bite delivers an explosion of savory richness that makes your eyes roll back in pure steak ecstasy.
Cut from the rib section (surprise, surprise), this 12-ounce heavyweight champion comes with those gorgeous white streaks of fat that melt during cooking, essentially basting the meat from the inside. The seasoning crust forms a spectacular contrast to the juicy interior.
3. Outlaw Ribeye
Size matters with this rebellious 20-ounce monster that laughs in the face of your diet plans! The Outlaw Ribeye isn’t just a steak—it’s a declaration of carnivorous intent that demands respect and possibly a doggy bag.
Sporting the same glorious marbling as its smaller boneless cousin, this bone-in behemoth delivers enhanced flavor thanks to that primal structure. The bone acts like a heat conductor, creating varying degrees of doneness throughout the cut.
4. New York Strip
Sophisticated yet approachable, the New York Strip is like that friend who’s equally comfortable at a black-tie gala or a backyard barbecue. This 12-ounce masterpiece strikes the perfect balance between tenderness and texture with its distinctive tight grain.
Cut from the short loin, this steak delivers a robust beef flavor that’s more pronounced than filet but less intense than ribeye. The fat cap along one edge crisps up beautifully, creating a flavor-packed edge that contrasts with the leaner center.
5. Fire‑Grilled T‑Bone
Can’t decide between tenderloin and strip steak? The T-Bone says, “Why choose?” This 18-ounce showstopper delivers two distinct steak experiences separated by that iconic T-shaped bone.
On one side lurks the buttery-soft tenderloin (like a filet mignon), while the other showcases the bold-flavored strip steak. The bone conducts heat differently throughout the cut, creating a fascinating range of textures and doneness levels that keep each bite interesting.
6. LongHorn Porterhouse
Behold the undisputed heavyweight champion of the steak universe! At a jaw-dropping 22 ounces, the LongHorn Porterhouse isn’t just dinner—it’s an event, a challenge, a mountain to conquer.
Similar to the T-Bone but with a significantly larger tenderloin portion, this colossus satisfies both your craving for buttery-soft filet and robust strip steak. The dramatic presentation alone—this massive cut sprawling across your plate—creates an unforgettable dining moment.
7. Renegade Sirloin
Lean, mean, and incredibly clean—the Renegade Sirloin breaks all the rules by delivering massive flavor without the massive fat content. For the health-conscious carnivore who refuses to sacrifice taste, this 12-ounce cut hits the sweet spot.
Coming from the rear back portion of the cow, sirloin develops a more pronounced beef flavor and slightly firmer texture than premium cuts. LongHorn compensates brilliantly with their seasoning blend and precise grilling technique that maximizes tenderness.
8. Prime Rib
Technically not a steak (it’s a roast), but who cares about technicalities when facing this slow-roasted masterpiece? LongHorn’s Prime Rib is the marathon runner of the menu—taking its time to reach perfection while steaks sprint to the finish line.
Roasted for hours at low temperatures, this succulent beauty develops a seasoned exterior crust while maintaining an almost surreally pink, juicy interior. The marbling throughout ensures each bite delivers a flavor bomb of beefy richness enhanced by herbs and spices.