Texas Roadhouse or LongHorn Steakhouse are two restaurants that have loyal fans for their delicious steaks. But what would happen if these two popular steakhouses went head-to-head? This has caused a lot of debate among steak lovers.
To figure this out, we went on a quest. We were tasked with tasting and checking out popular steaks from two establishments. We focused on how it tasted, whether it was soft enough, and what you got for your money. Let’s take a look at the top seven steak choices and see how these big names fare.
1. **New York Strip**: Let’s start with the standard steak that the public is already familiar with. At the Texas Roadhouse location, the New York Strip is available in 8 ounce and 12 ounce sizes. You can tell that the smaller size is cut thicker, while the larger size features a more regular cut. Tasting the meat, you can tell that the Texas Roadhouse version is tender and seasoned just right.
However, LongHorn Steakhouse only offers the New York steak in the 12-ounce size. While the spice blend had a nice flavor, the texture was not soft enough. the slightly lower price and softer texture of the Texas Roadhouse meant that the Texas Roadhouse won out.
Recipe details: Grilled New York Strip Steaks
Cook time: Total time: 2 hr 45 min
Level: Intermediate Servings: 6 servings
Total weight: 925.0 g Calories: 1956.2 kcal
Energy: 1956.2 kcal Protein: 158.4 g
Carbs: 4.7 g Fat: 139.9 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Paleo, Dairy-Free, Gluten-Free, Sulfites
Ingredients:
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar
2 teaspoons ground coffee (regular or decaf)
1 teaspoon (dried) granulated garlic
1 teaspoon chipotle chile powder
1 teaspoon crushed red pepper flakes
3 (1 1/2-inch-thick) New York strip steaks
1 1/2 tablespoons good olive oil
Cooking steps:
1. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
2. When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
3. Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.
Get the recipe: Grilled New York Strip Steaks
2. **Ribeye**: Ribeye lovers will be looking forward to this test, Texas Roadhouse and LongHorn Steakhouse both know how to cook this marbled meat. From what we’ve observed, Texas Roadhouse’s rib eye comes in a wide selection of sizes. Ranging from 12 ounces to 20 ounces of bone-in chunks. With prices ranging from $26 to $33, the choices are numerous and well-priced. The bone-in rib eye in particular feels very soft and has a more robust flavor. Perhaps some might find it a bit too salty.
LongHorn’s rib eyes also include their special “Outlaw Rib Eye”. It’s a bone-in kind that they house-roast very well, with a nice char on the outside and tender on the inside.The 20 ounce size retails for $34. Texas Roadhouse has a larger selection of sizes at a fairer price. But LongHorn’s quality and seasoning are actually superior.
Recipe details: Pan-Seared Rib-Eye
Prep time: 10 min Inactive time:
Cook time: 5 min Total time: 15 min
Level: Easy Servings: 1 to 2 servings
Total weight: 931.3 g Calories: 1990.2 kcal
Energy: 1990.2 kcal Protein: 142.3 g
Carbs: 12.3 g Fat: 154.8 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Dairy-Free, Egg-Free, Peanut-Free, Sulfites
Ingredients:
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Cooking steps:
1. Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
2. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
3. Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
4. Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Get the recipe: Pan-Seared Rib-Eye
3. **Sirloin**: Often, Sirloin is considered an affordable choice for steak. At both restaurants there are flavorful steaks you can get without spending too much money.Texas Roadhouse has 6 oz, 8 oz, 11 oz, and 16 oz Sirloin available. Prices aren’t too expensive either, starting at $15. For a steak this inexpensive, the spices surprised us with their finesse and tenderness.
LongHorn’s Sirloin is available in 6-ounce and 8-ounce options. Prices range from $16.50 to $19.50. The spice blend tastes a little better than Texas Roadhouse’s spice blend. However, Texas Roadhouse does a better job with value and variety. For diners who want cheap and tasty Sirloin, it makes sense to choose Texas Roadhouse’s Sirloin.
Recipe details: Sirloin Steak
Prep time: 2 min Inactive time: 5 min
Cook time: 16 min Total time: 23 min
Level: Easy Servings: 4 servings
Total weight: 362.6 g Calories: 859.4 kcal
Energy: 859.4 kcal Protein: 68.1 g
Carbs: 2.5 g Fat: 62.5 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Paleo, Dairy-Free, Gluten-Free
Ingredients:
1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
2 teaspoons olive oil
Salt and freshly ground black pepper
Cooking steps:
1. Preheat oven on broiler setting. Make foil ‘snake’ out of aluminum foil to use to keep oven door slightly ajar so that broiler won’t turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.
Get the recipe: Sirloin Steak
Read more about: Savoring the Essence of Steak Frites: A Tribute to French Culinary Artistry
4. **Filet**: Oh, the familiar Filet slices are almost as soft as butter.Texas Roadhouse’s Dallas Filet gives you the choice of 6-ounce or 8-ounce servings. Prices range from $25 to $29. This steak really stands out and feels very soft.
LongHorn’s Filet is available in 6 oz. and 9 oz. sizes and is slightly more expensive. The total price ranges from $26 to $31.50. But the special blend of seasonings makes it feel better to eat. Overall, this was the most tender Filet we’ve ever tasted.The Filet steaks at the Texas Roadhouse location were really good. But we thought the LongHorn felt better because of the seasoning and the way it melted.
Recipe details: Bacon-Wrapped Filet
Cook time: Total time: 25 min
Level: Easy Servings: 1 serving
Total weight: 767.2 g Calories: 1881.1 kcal
Energy: 1881.1 kcal Protein: 143.6 g
Carbs: 1.5 g Fat: 140.6 g
Dish Tags: american, condiments and sauces, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Sulfites
Ingredients:
Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil
Cooking steps:
1. Preheat the oven to 450 degrees F.
2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Get the recipe: Bacon-Wrapped Filet
5. **Porterhouse**: The Porterhouse will impress because it combines a New York loin with a tenderloin. There’s a bone in the center section.Texas Roadhouse’s Porterhouse T-bone is the largest steak on its menu. It weighs 23 ounces and retails for $36. You can also eat it all if you’re feeling particularly hungry.
LongHorn has both Porterhouse and T-bone steaks. Their 22 ounce Porterhouse, also $36, tastes just as good and feels soft. However, the fire-grilled T-bone steak, which sells for less than $31, is very flavorful. The charred spices brought back the flavor. We thought the Porterhouse steaks were very good at both restaurants. the LongHorn had more choices and the fire-grilled was a little better.
Recipe details: Cast-Iron Skillet Porterhouse Steak
Cook time: Total time: 45 min
Level: Easy Servings: 2 to 4 servings
Total weight: 592.0 g Calories: 1514.3 kcal
Energy: 1514.3 kcal Protein: 110.7 g
Carbs: 2.9 g Fat: 115.8 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Gluten-Free, Wheat-Free, Egg-Free
Ingredients:
One 2- to 2 1/2-inch-thick porterhouse steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons butter, cubed
Optional additions: garlic cloves and sprigs of fresh thyme or rosemary
Cooking steps:
1. Let the steak rest at room temperature for 30 minutes.
2. Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
3. Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
4. Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
Get the recipe: Cast-Iron Skillet Porterhouse Steak
6. **Prime Rib**: If you like Prime Rib, Texas Roadhouse is your only choice. longHorn’s menu doesn’t list this steak for its customers. texas roadhouse’s prime rib comes in 12, 14, or 16 ounce size. Prices also range from $27 to $32. This ribeye was soft and flavorful. However, the excess fat on the piece we cut felt a little less than desirable. Still, for prime rib, Texas Roadhouse is a good value.
Recipe details: Prime Rib
Prep time: 1 hr 25 min Inactive time:
Cook time: 2 hr 35 min Total time: 4 hr
Level: Easy Servings: 6 servings
Total weight: 2282.3 g Calories: 7310.4 kcal
Energy: 7310.4 kcal Protein: 369.9 g
Carbs: 4.3 g Fat: 632.2 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Keto-Friendly, Paleo, Dairy-Free, Gluten-Free
Ingredients:
1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)
Cooking steps:
1. Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
2. An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
3. Meanwhile, preheat the oven to 400 degrees F.
4. Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
5. Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
6. Cook for 30 minutes and then baste the roast again.
7. Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
8. Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
Get the recipe: Prime Rib
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**Overall Steak Quality**: Both of these restaurants exhibit excellent steak quality in a variety of steaks. However, their strengths sometimes differ.LongHorn’s rib eye and filet mignon are very tender. Their seasoning flavor is truly unmatched as well. Meanwhile, Texas Roadhouse does a great job with lots of choices and great prices. Depending on what you care about most, maybe it’s flavor, maybe it’s value.
**Brand Popularity and Trends**: Texas Roadhouse is a leader in casual dining because it is cheap and lively. It is no surprise that it has recently become the most popular casual dining chain in the U.S. LongHorn has lower sales, but continues to gain a loyal following for its delicious steaks. Both brands have found their place in a competitive market and have become popular. Choosing a place is not just about the food you eat. What’s more important is how you feel the whole time you’re there. Do you like to buzz and save money, or do you prefer bold flavors and panache? Where will your next steak dinner take you?
Related posts:
Texas Roadhouse Vs Longhorn: Who Sells The Better-Quality Steak?
Texas Roadhouse Surpasses Olive Garden To Become No. 1 Casual Dining Chain in America: Can It Keep Up the Pace?
Outback is no longer America’s king of steaks
