Outlaw Ribeye at LongHorn: Price, Calories & Full Review
Longhorn's Outlaw Ribeye features a 20-ounce bone-in cut with heavy marbling throughout the meat, delivering fat that renders when fire-grilled over an open flame. The bone conducts heat during cooking, creating a charred crust while the interior stays pink and juicy, with a mineral-rich flavor from the rendered fat and char. At $35.79 per serving with 1250 calories, you get substantial protein and fat that justifies the price through taste and satiation. Price $35.79, 1,250 calories, 20oz bone-in. Full review, doneness guide and ordering tips.
Quick Cuts Details
- PRICE: $35.79
- CALORIES: 1,250 kcal
- SIZE: 20 oz. Bone-In
- CATEGORY: Bone-In Steaks
What Is the Outlaw Ribeye®?
LongHorn Outlaw Ribeye delivers what a proper bone-in ribeye should: a 16-ounce cut with substantial marbling that renders down during cooking and concentrates beef flavor. The bone conducts heat differently than boneless cuts, creating pockets of tenderness along the edges while the center develops a firmer texture. Fire-grilling produces a crust that reaches deep charring without burning the fat cap. The exterior develops that essential crust-to-meat contrast within four minutes per side over high heat. The marbling level here sits at prime grade, meaning you'll see white fat distributed throughout rather than concentrated around edges. This matters because the fat melts into surrounding muscle fibers, adding richness that boneless ribeyes struggle to achieve. At 1250 calories, this steak represents a full dinner. The $35.79 price tag makes sense given the bone-in weight and prime marbling, though you're paying premium pricing. This suits anyone seeking restaurant-quality ribeye without leaving home, or those who meal-prep high-protein dinners where per-serving cost spreads across multiple meals. The longhorn ribeye versus outlaw ribeye comparison favors this cut for its size and bone presence. Expect richness over leanness, which defines the category itself.
Nutrition Facts
| Serving | Calories | Protein | Fat | Carbs | Sodium |
|---|---|---|---|---|---|
| 20oz Steak (excluding sides) | 1,250 | 89g | 96g | 0g | 980mg |
How to Order the Outlaw Ribeye
# How to Order Your Outlaw Ribeye at LongHorn Steakhouse The Outlaw Ribeye at LongHorn Steakhouse rewards careful attention to doneness. This cut's marbling and thickness mean your cooking level shapes the entire experience, so choose deliberately. Rare meat reaches 125°F internally and shows a cool red center with soft resistance when pressed. Medium Rare hits 135°F with a warm pink center and slight firmness—the sweet spot for this ribeye's fat content, as heat renders the marbling without drying the meat. Medium reaches 145°F, offering a warm center and moderate resistance. Medium Well climbs to 155°F with minimal pink and firm texture. Well Done exceeds 160°F, turning the meat uniformly gray and tough. For the Outlaw Ribeye specifically, Medium Rare deserves your order. The heat activates the intramuscular fat just enough to enhance flavor while preserving juiciness. The longhorn steakhouse's kitchen ages this cut well, and moderate cooking respects that investment. Rare suits adventurous eaters; Medium Well suits those who prefer fully cooked meat without excessive charring.
Insider Ordering Tips
Order your Longhorn Outlaw Ribeye at medium-rare; the fat cap renders properly at that temperature without drying the meat. Skip the house sauce—the beef's marbling speaks for itself. Pair it with loaded baked potato rather than vegetables; the richness demands starch. When comparing outlaw ribeye vs the longhorn, you'll notice the Outlaw's superior marbling justifies the price. Pass on the salad course entirely. The ribeye's 14-ounce portion fills you completely, and starting heavy with greens only wastes stomach capacity. Arrive hungry, order decisively.
Cool red center. Warmth is minimal. Cooking time is brief.
Warm red center. The steakhouse standard for ribeyes.
Warm pink center. Balanced juiciness and texture.
Slightly pink center. Most of the pink color is gone.
No pink color. Fully cooked through. Firmer texture.
Meal Calorie & Price Calculator
How It's Prepared
# How It's Prepared LongHorn sources 20 oz. bone-in ribeye cuts from their beef program, selecting steaks with visible marbling throughout the meat. Kitchen staff apply the signature char-seasoning generously across both sides, working the blend into the surface before cooking. The seasoned steak goes directly onto an open-flame grill where it sears at high heat. The intense direct fire creates a caramelized crust through the Maillard reaction, browning the exterior while the bone conducts heat toward the center. Cooks rotate the steak once during cooking to develop crosshatch marks and ensure even browning. The open flame imparts a subtle smoke character that distinguishes the final product from oven-cooked alternatives.
What to Pair It With
What to Pair It With The Outlaw Ribeye's heavy marbling demands sides that either complement or cut through the richness. A loaded baked potato with butter and sour cream echoes the fattiness, while steamed fresh asparagus with lemon provides contrast. For drinks, a medium-bodied red wine like Cabernet Sauvignon matches the beef's depth, or choose unsweetened iced tea to cleanse your palate between bites. Avoid creamy sauces that pile on additional richness; let the meat's 45 grams of fat per serving speak for itself.
Is It Worth the Price?
Is It Worth the Price? The $31.29 price for a 20 oz. bone-in Outlaw Ribeye delivers comparable quality to steakhouse cuts that typically cost $45 to $60. You receive prime-grade beef with substantial marbling and a bone that enhances flavor during cooking. Buying direct eliminates the restaurant markup, yet you handle preparation yourself. For home cooks comfortable with a cast-iron sear and oven finish, this ribeye offers genuine value against traditional steakhouse pricing while requiring 15 minutes of active cooking time.