Top 5 LongHorn Steaks, Ranked by Flavor and Juiciness

Top 5 LongHorn Steaks, Ranked by Flavor and Juiciness

Known for its steak cuts, LongHorn Steakhouse first opened its doors in Atlanta in the 1980s. approximately the following 15 years, it grew to approximately 135 sites around the United States. It currently operates more than 500 outlets around the country, including Puerto Rico. LongHorn competes with several steakhouse chains in the United States by offering freshly cut steaks that are well seasoned and prepared by skilled and knowledgeable grill masters. To become the current LongHorn Steakhouse Steak Master, current grill masters compete annually. That is a lot of grilling.

LongHorn Steakhouse serves a number of signature steaks, such as filet, bone-in ribeye, sirloin, boneless ribeye, New York strip, T-bone, and porterhouse, either top-seared or flame-grilled. To determine which was the best, I taste-tested a number of its selections. Since each cut has unique advantages and disadvantages, some might contend that comparing ribeyes to filets or strips to sirloin is unfair. I therefore considered the quality of the meat, its overall seasoning and flavor, its look, its ability to slice, its tenderness and consequent chew, its juiciness, and so on. Although each cut was excellent, I must say that I was taken aback by which one impressed me the most.

5. T-bone grilled over fire

The majority of my dinner plate was occupied by the fire-grilled T-bone from LongHorn Steakhouse. It's a substantial bone-in cut at eighteen ounces. Nevertheless, at 22 ounces, it is the smaller cousin of the porterhouse. Although the porterhouse has more meat, both cuts are composed of tender filet and robust strip. I ordered the T-bone medium-rare for this taste test. It came in my to-go box cooked more toward medium after being flame-grilled and topped with LongHorn's famous char spice.

The T-bone wasn't a winner, but it wasn't horrible either. It tasted and chewed like any other steak. It was disappointed that some pieces were inedible, but that was to be expected. While the strip side wasn't as tender, the filet side was. Regretfully, I thought it was slightly overcooked and dry, as well as a little tough and chewy. Additionally, the T-bone had no fat cap of any type, which is where a lot of the moisture and taste originate. I've never found a T-bone to be nearly as nice as when the filet and strip are cooked individually. Perhaps this is because the bone frequently gets in the way, making it easier to overcook. The T-bone simply was unable to compete with the other cuts I tested from LongHorn. I still thought it was great, though.

4. The rebellious sirloin

The Prairie Dust spice combination, which consists of black pepper, cayenne, coriander, paprika, and turmeric, is used to season LongHorn Steakhouse's Renegade sirloin, which comes in 6- or 8-ounce chunks, before it is grilled to bring out its delicate, organic flavor. This steak was soft and delicious even though I ordered it medium-rare, but it came out more like medium. The meat's somewhat acidic beef flavor, reminiscent of classic sirloin, was accented by the well-balanced seasoning, which added a little bite. Although it lacks the strong richness of heavier cuts like ribeye, its thin profile makes it an excellent choice if you're seeking for a lighter steak.

Although a sirloin may not look as stunning as a T-bone or ribeye, the one I got was cleanly sliced, chewed, and tasted good. Although not as intense as the other cuts on this list, its flavor was consistent with sirloin's usual flavor. Although the sirloin was a good cut of steak, it could have been somewhat better with a proper medium-rare roast.

3. The New York strip

One of my favorite cuts is the New York strip. The version from LongHorn Steakhouse is grilled over an open flame with a hint of seasoning. My order was for medium-rare, but it came out more like medium. When it comes to cooking time, I don't believe a New York strip is as forgiving as other cuts, such as ribeye. It was a little dry, but it sliced wonderfully. The meat was delicious even though the thinner, narrower end of the chop was undoubtedly cooked medium-well. The steak was of good quality, with a clean, nice meat flavor that wasn't dominated by the spice.

It was somewhat overcooked, so it wasn't as soft as New York strip can be. It was disappointing because it didn't have the desired fat cap, which added to the lack of juiciness and weak umami flavor. Don't get me wrong, I loved every bite of the meat; it was a good cut. Despite being cooked medium to medium-well, it wasn't difficult to chew at all. But while the top two cuts were cooked to perfection, it didn't rank higher on this list.

2. Ribeye

Other common beef cuts are constantly surpassed by ribeye. If you ask any meat enthusiast what their favorite cut is, they'll probably say "ribeye." How did the 12-ounce boneless ribeye from LongHorn Steakhouse turn out? The chain nearly nailed it, and I can see why it claims that this steak is their best-selling item. LongHorn likes to cook its bone-in ribeye (the Outlaw Ribeye) over an open flame and sear its boneless ribeye on a flat-top. Both cooking techniques give the soft cut an additional layer of flavor and produce that crispy outside.

The medium-rare ribeye I ordered was cooked to perfection. With a balanced protein-to-fat ratio, it's a high-quality cut of meat. Its creamy, buttery flavor went nicely with the spices that LongHorn had selected. The gorgeous crust that resulted from the grill-top sear was probably caused by the char seasoning caramelizing when it heated up. In my lips, the meat melted almost instantly and sliced like butter. I did encounter some challenging items, though. Although the spices were a little more overpowering than in most other cuts, they didn't overpower the beef flavor.

1. The Filet of Flo

I'm a big fan of steak. You can only imagine how shocked I was to declare Flo's Filet from LongHorn Steakhouse the winner after tasting it. It was flawless in every way. One of LongHorn's more well-liked menu dishes, Flo's Filet, has been there since the restaurant began and has not let customers down. Given its exceptionally soft texture, filet mignon may be one of the most sought-after steak cuts. Despite being regarded as a lean cut, which may result in a lack of flavor and juiciness, the filet manages to have both. The major drawback of this cut is probably that it is only available in small pieces and is frequently slightly more expensive than other cuts.

The filet cut is available from LongHorn in portions of 6 or 9 ounces. Before serving, it is cooked on a flat-top grill. Mine was cooked to perfection, as I had requested medium-rare. I could almost use a fork to chop it. LongHorn's trademark grill seasoning, which consists of salt, paprika, onion powder, garlic powder, and other spices, is applied to Flo's filet. Its Prairie Dust blend contains cayenne and black pepper, which I found to be really flavorful. In any case, this cut was an exquisite work of art. It was flavorful and juicy, and the spices brought out the meaty background. I was both satisfied and left wanting more with each bite.

Techniques

I went to my neighborhood LongHorn Steakhouse and got the five steaks I taste-tested to go. For uniformity, and because medium-rare is frequently regarded as the ideal steak temperature, I asked for each steak to be cooked to this level. I usually like my steaks medium-rare, but I would rather have a medium-rare that is almost rare than one that is more well-done. From beginning to end, the service at my neighborhood steakhouse was excellent.

The saying "you eat with your eyes first" is true, and that's how steak affects me; my eyes absorb everything before I bite into it. I tried to determine what seemed to be the best bite for each cut for the sake of this tasting test. Naturally, since I eat a lot of steak, I consumed it all. I ranked the cuts according to their appearance (could I see the ribeye, for example), tenderness, chew, and mouthfeel, overall meat quality, seasoning, and, finally, flavor.