But there’s no boneless option with a T-bone.
The bone-in ribeye, on the other hand, is a distinctive choice.
Or, maybe both.
Photo: Chris Shott. Design: Eat This, Not That!
“Not trying it would be a crime!”
according to the menu.
The look: Massive, juicy, and nicely charred.
Chris Shott for Eat This, Not That!
A curvy bone was clearly visible at the rear, stretching about four to five inches long.
The taste: Rich, savory, and reasonably seasoned.
Some LongHorn steaks are so heavily spiced that the true flavor of the meat gets lost in the deluge.
Chris Shott for Eat This, Not That!
The next time I visited, I made sure to arrive early enough to snag one.
Like the LongHorn version, it came with my choice of two sides.
Of course, that’s part of charm of Texas Roadhouse: zero frills.
Chris Shott for Eat This, Not That!
The look: Plump and succulent.
The conspicuous bone, meanwhile, jutted out like a little handlebar.
Inside the meat took on a perfectly lush, red color.
Chris Shott for Eat This, Not That!
The taste: Just as mouthwatering as I remembered.
And, as a bone-in bonus, its version will save you a few bucks, too.
