LongHorn Steakhouse Steaks: Prices, Calories & Guide (2026)

Best Value Picks

LongHorn steaks delivers the best value through its sirloin cuts, which offer substantial meat at prices between $18 and $24 per entree. The sirloin provides a firmer bite than premium cuts but develops robust beef flavor when cooked to medium, making it a practical choice for those who prioritize taste over extreme tenderness. Flo's Filet rounds out the value lineup—a smaller filet mignon priced around $26 that avoids the $40+ markup of the premium filet. While not as buttery as its larger counterpart, Flo's version still delivers the tenderness expected from the cut without demanding a substantial premium. Both options let you experience LongHorn's beef quality without crossing into luxury pricing. Order the sirloin medium-rare to maximize its texture, and request the filet cooked to medium for optimal tenderness retention.

What to Skip

Skip the temptation to load your steak with excessive custom toppings. Cheese, bacon, and multiple sauces mask the beef's flavor rather than enhance it. The best steak at Longhorn comes down to quality meat and proper seasoning, not embellishments. Also avoid ordering raw steaks to go. Beef begins oxidizing immediately after cooking, and the drive home compromises temperature and texture. Order cooked steaks at the restaurant where you control the eating experience.

Tips for Your Visit

Order your steak one doneness level below your preference. A medium-rare arrives closer to medium due to carryover cooking, and longhorn steak cuts benefit from this approach since they retain heat throughout the meat. Request a 5-10 minute rest after the plate arrives—this allows juices to redistribute, preventing them from pooling on your plate. Swap standard sides for seasonal vegetables or house-made sauces instead. Most steakhouses charge the same regardless of side selection, so prioritize what complements the meat rather than defaulting to potatoes or creamed spinach.

Steak Cut Selection Guide

# Steak Cut Selection Guide Choosing between sirloin, ribeye, and filet mignon depends on what you prioritize: marbling, texture, or budget. Longhorn and other steakhouses showcase these best steak cuts at varying price points. Sirloin offers lean meat with minimal marbling, resulting in a firmer texture that benefits from high-heat searing. You'll pay $12-18 per pound for this budget-friendly option, making it ideal for everyday dinners. Ribeye contains substantial intramuscular fat that distributes throughout the meat, creating a buttery texture and rich flavor. The marbling melts during cooking, self-basting the steak. Expect to spend $18-28 per pound for this middle-ground choice. Filet mignon delivers the most tender texture with the lowest fat content and minimal marbling. Its mild flavor appeals to those who prefer butter or sauce accompaniments. This premium cut commands $28-45 per pound due to its tenderness and limited yield per animal. Each cut suits different cooking methods and occasions. Match your selection to your palate and budget constraints.

Understanding Doneness Levels

Understanding Doneness Levels The longhorn steak doneness chart provides accurate temperature guidance for cooking beef to your preference. Each doneness level corresponds to specific internal temperatures that determine texture and juice retention. Rare steaks reach 125°F internally and remain cool and soft throughout, with minimal cooking. The meat retains maximum juices but offers little browning. Medium-rare hits 135°F and balances tenderness with subtle firmness. A warm red center persists, making this the most forgiving doneness for quality cuts. Medium steaks climb to 145°F with noticeably reduced pink. The exterior develops greater crust while the interior stays moist, though less so than medium-rare. Well-done reaches 160°F or higher, producing a fully cooked exterior and interior with minimal pink. This level requires careful monitoring to prevent dryness, as prolonged heat drives moisture from the meat. Use an instant-read thermometer inserted horizontally into the thickest section, away from bone and fat. Remove steaks from heat 5°F below target temperature, as carryover cooking continues during resting.