But you don’t want to pay hundreds of dollars for it.
If you want the best-tasting steak for the best price, here’s where you should go.
Texas Roadhouse vs. Longhorn Steakhouse: Which Serves the Best Bone-In Ribeye?
LongHorn Steakhouse
Each steak included a salad and a sidewhich could be “upgraded.”
All three salads were nearly identical: classic iceberg and mixed greens, veggies, and crunchy croutons.
They had no problem splitting them for us.
Shutterstock
Though the chain does have a T-bone for $65.
But, however you slice it, the bargain chains are a massive price break.
The restaurant itself was well laid out and had nice decor.
Meaghan Cameron
She was very thoughtful and left the seasoning off my daughter’s fries.
She’s probably seen a 4-year-old (or a 30-year-old) freak out about it.
But the steak at Longhorn just didn’t compare to Texas Roadhouse or Outback.
Meaghan Cameron
Longhorn’s most expensive steak was the 22-ounce porterhouse for $30.99.
If it was the right weight, it could have been just a little thin.
Overall, it was our least favorite steak.
Meaghan Cameron
Even though it wasn’t really overcooked, the NY strip side was a bit dry.
The sides fell flat for us.
The Brussels sprouts were untrimmed and were somehow overly sweet and bitter at the same time.
The bread was just okay and wasn’t memorable.
If you’ve never been to one of its locations, it can be a shock of a place.
It has great qualities and not-so-great qualities.
It was a nice-looking steak with perfect grill marks.
It was probably the best-cooked steak of the three, with a medium-rare center all the way through.
The fat at the edges was minimal, and it was rendered out nicely.
There wasn’t anything bad about the steak, but it also didn’t wow us.
The rolls with cinnamon honey butter at Texas Roadhouse are legendary.
The baked potato, however, was just so-so.
The bacon pile was huge and plentiful but a bit chewy.
While this chain had the steak with the smallest filet, it was the best-tasting of the three.
The 22-ounce Melbourne Porterhouse was the thickest and had the tastiest rendered fat at the edges.
The well-rested steak was not swimming in any juices.
The baked potato and Brussels sprouts really put this meal over to the top.
The salty, crispy-skinned potato has perfectly melted cheese.
As a premium upgrade, the Brussels sprouts delivered in presentation as well as flavor.
They are also served in little mini cast-iron pans, like some higher-end restaurants.
Why TrustEat This, Not That!
