10 So-So LongHorn Steaks And 5 You Should Skip

LongHorn Steakhouse is all about big cuts and smoky flavor. When done right, their steaks deliver that bold, satisfying bite.

But not every option hits the mark. Some are just average, and a few might leave you wondering why you didn’t order something else.

This list rounds up the okay-ish steaks—and the ones you might want to skip.

1. 6 Oz Renegade Sirloin

This lean steak comes heavily seasoned and perfectly portioned for lighter appetites. The cut itself is tender but lacks a strong beefy flavor.

While not bad, it often relies too much on seasoning to carry the taste. Great for calorie-counters, but not flavor chasers.

A well-done filet loses its charm fast. The buttery texture disappears, and what’s left feels dense and a little dry.

Flo’s filet shines when cooked medium or less. Overcooking it robs it of its soft, luxurious character.

This steak looks impressive with its dual-cut appeal, offering both strip and tenderloin. But the two parts don’t always cook evenly.

Often, one side turns out overdone while the other stays under. It’s a gamble with each bite.

Ground steak topped with grilled onions and mushrooms sounds comforting—but it lands closer to meatloaf than steakhouse special.

It’s hearty and filling but lacks sear, char, and true steakhouse flair. More diner classic than premium entrée.

This cut promises tenderness and bold flavor, but often arrives a little chewy and underwhelming. The seasoning struggles to elevate it.

A good marinade might help, but on its own, it doesn’t quite compete with other cuts on the menu.

It’s huge and satisfying for the meat lover, offering both strip and tenderloin in one. But the size brings cooking challenges.

Portions near the bone may stay rare while edges go dry. Impressive in theory, but uneven in practice.

A properly cooked strip steak delivers chew and deep beef flavor. When overcooked, it turns leathery and bland.

The leaner nature of this cut needs careful timing. Once it crosses medium-well, the magic’s gone.

The crust adds crunch and salt, and the creamy sauce turns this into comfort food. But it can feel overly rich and a bit soggy.

It’s popular for a reason, but it’s not a standout. Order only if you’re taking a steak break.

This salad has bite, thanks to the spice rub on the steak and tangy dressing. Still, it feels more about lettuce than meat.

The steak slices can be dry, and the seasoning doesn’t always land. It’s decent—but rarely memorable.

A ribeye should be juicy, marbled, and full of flavor. Cook it to well-done, and all that fat just dries out.

The cut suffers without pink in the center. You’re better off choosing a leaner steak if you like it cooked through.

The BBQ sauce adds sweetness, but it masks the natural flavor of the meat. Ranch drizzle pushes it into overkill.

It ends up tasting more like sauce than steak. Fine if you’re craving barbecue, but not ideal for purists.

It’s juicy, stacked, and satisfying—but still just a burger. On a steakhouse menu, it feels like the safe choice.

Great for non-steak eaters tagging along, but it doesn’t deliver the full LongHorn experience.

When the spice rub gets heavy-handed, the salt can overpower everything else. The meat gets lost beneath the crust.

There’s bold, and then there’s just too much. A lighter hand could turn this from okay to great.

Grilled salmon with seasoning and a glaze has fans, but it’s soft and flaky—not what steakhouse cravings are built on.

Fish lovers may enjoy it, but it’s often overlooked for a reason. Steer toward the turf, not the surf.

The lamb is tender and earthy, with a slight gaminess that stands apart. It’s bold—but not beefy.

If you order this looking for steak vibes, you’ll be surprised. Delicious, yes—but not a substitute for red meat classics.