Tasty seasoning, thick steaks, and perfect marbling. Look no further,
LongHorn Steakhouse is always a good meal… but not all of its steaks were created equal.
When it comes to a cut of sirloin, there are two types: the top sirloin and the bottom sirloin.
The top sirloin, which is the more tender one, is cut from underneath the tenderloin strip,
and since that area of the cow is muscular, this cut of steak tends to be much firmer
than others. It has little marbling, and many times that's exactly what lean steak
enthusiasts look for. And the Renegade Sirloin at LongHorn Steakhouse sure does feel tough.
Now, it's not like this steak is so tough it's inedible, but about halfway through,
you can find your jaw tiring from the immense amount of chewing. The steak
does have decent flavor, thanks to its Prairie Dust spice blend. But in the end,
you're probably better off looking into another option.
Call it the ambassador steak, call it the strip loin steak, or even call it the club
steak. All these names refer to the New York Strip, which got its name from the
early New York City steakhouses that served it. Now, you might expect that a cut of steak
with a city as great as New York in its name must be the end-all be-all for steak lovers.
"That's grade-A top choice meat."
Well, that all depends. New York Strips are known for a robust beefy flavor, but they can lack some
of that coveted marbling that makes steaks so mouthwatering, depending on how they are trimmed.
When it comes to the New York Strip at LongHorn Steakhouse, the biggest problem
is that the steak isn't as robust in flavor as it should be. This menu option is definitely
more tender than the sirloin, which means at least you won't have to train your jaw
in preparation for the chewing. And there is a tiny bit of marbling that ruins throughout,
so some fat does seep into the meat, but not much. However, that intense beefy
taste associated with the steak, which the restaurant claims is fire-grilled to enhance
its distinctive flavor, just doesn't pack that punch on your tongue like it should.
It doesn't take a brainiac to know where this cut of steak gets its
name. There's an obvious T-shaped bone that separates the steak into two separate cuts:
a New York Strip and a tenderloin. So you get a lot of bang for your buck here by getting to
enjoy two different cuts with their own distinct flavors and textures. Now, as enticing as the
Fire-Grilled T-Bone steak looks on the LongHorn Steakhouse menu, there are a couple downsides.
One issue that might irk those looking for a steak full of run-down-your-chin juices is that
there isn't much marbling. Both New York Strips and tenderloins don't flow with as much of those
rich fatty juices as some other cuts of steak. And the second issue is that the robust taste a
New York Strip is supposed to carry just seems to fall short here. The tenderloin half does
have a very soft texture, but the fact that it's only half of your meal might prove disappointing.
If you're the kind of person who frequents steakhouses, then you know that many times
the porterhouse cut is the cream of the crop. It's basically just a larger T-bone,
with the bone separating the steak into two cuts, the beefy New York Strip and
the super soft tenderloin. But there is a strict difference. According to the USDA, a Porterhouse
must be at least 1.25 inches thick when measured from the bone to the widest part of the filet.
The LongHorn Porterhouse does one up the T-bone on the menu, but it still doesn't rise to the top
of the steak list. One big plus of this steak is that it's enormous, so if you're looking to
split a meal, this is the ideal amount of beef. And since it's much bigger than the T-bone,
the tenderloin side is naturally bigger, and that means more melt-in-your-mouth steak galore
to enjoy. But, there's still that pesky New York Strip that doesn't slam it home with rich
beefy flavor at LongHorn Steakhouse. So, the fact that it's bigger on a porterhouse doesn't help.
Ah, the filet mignon. It's the cut of steak you order when you want to prove to the group of
people you're eating with just how fancy your palate is. The name translates to cute filet,
and when you see that glistening medallion of beef resting in the center of a plate,
it does look somewhat adorable.
"Oh, you booda-booda-booda. Mwah."
Filet mignon, although lacking any vibrant marbling, is known for its
astoundingly buttery texture. Even without the fat melting into the meat while on the grill,
you get a bite that falls apart on your tongue. This is what makes Flo's Filet
at LongHorn Steakhouse such an appealing option.
This silky little meat medallion is coated in LongHorn's Prairie Dust seasoning,
which is a mixture of several spices including cayenne, paprika, coriander, and turmeric. The
spice blend adds a really nice kick of flavor, but it tastes even better since it's coating
a steak so tender you can practically cut it with a spoon. Again, filet mignon isn't known
for its marbling, so if that's your thing, then look elsewhere. But the tenderness here
makes the lack of marbling worth your time if you're just looking for a tasty cut of beef.
Ladies and gentlemen, when it comes to the ribeye, rest assured you're dealing with a
cut of meat that looms above most in terms of marbling and flavor. The almighty ribeye
is prized for the glistening fat that runs through the meat. This is why people love
the ribeye, and this is also why Longhorn Steakhouse's Ribeye is a great option.
Some people are completely turned off by a fatty bite of meat. Well, that just means there are more
ribeyes for those of us who know that, when it comes to steak, fat equals flavor. The 12-ounce
cut that LongHorn serves has every bit of gorgeous marbling you could hope for in a cut of steak.
Every bite of meat is thoroughly soaked in the fat that rests alongside it, making for an explosion
of hearty juices with every bite. This is the kind of cut that steak lovers salivate over.
You might be wondering what in the world could make the Chop Steak from LongHorn Steakhouse
land this close to the top of our ranking. A chopped steak is simply ground up sirloin that's
molded into a patty and then grilled. Nothing too special about that, right? Well, it's not
the actual meat here that pushes this to the front of the line. It's all the fixings that come with
it that send the dish's flavor into high gear on your palate. At LongHorn, you can't stop the chop.
The patty itself has a great mouthfeel due to the ground beef,
and it falls apart nicely on your palate. The steak comes smothered in grilled mushrooms,
caramelized onions, and a rich and savory garlic herb sauce. The mushrooms are tender
and lend a wonderful earthiness, while the carmelized onions pair perfectly with the
meat's richness. The toppings truly are the star of the show in LongHorn's chop steak.
If you're gonna go big at a steakhouse, you might as well do it like an outlaw would.
"So, say goodnight to the bad guy! C'mon."
And that means ordering a massive slab of meat full of exceptional marbling
and epic flavor. Something so tasty it should be given a prison sentence. Well,
that's exactly what you'll get with the Outlaw Ribeye at LongHorn Steakhouse. This thing looks
you in the eye once it hits the table and demands you show it respect — or else.
This steak is 20 ounces of volcanic flavor eruption on a plate. The marbling is in-your-face
intense, and that means every piece you cut off has juices pouring out of it. This behemoth also
comes with the bone attached, so you get the additional flavor of the marrow seeping into the
meat. The Outlaw Ribeye will have you scheduling your return to LongHorn Steakhouse ASAP.