We Tasted And Ranked All 8 Texas Roadhouse Steaks
Nothing beats the sizzle and aroma of a perfectly cooked steak, especially at Texas Roadhouse where beef is king.
My friends and I recently embarked on a meaty adventure to taste every steak on their menu.
Armed with empty stomachs and plenty of napkins, we ordered all eight cuts offered by this popular steakhouse chain.
From budget-friendly options to premium cuts, we rated each based on flavor, tenderness, and overall satisfaction.
1. Sirloin Kabob
Skewered disappointment arrived at our table first. The Sirloin Kabob looks impressive with its colorful arrangement of steak chunks, grilled onions, and bell peppers, but appearances can be deceiving. The meat itself turned out surprisingly dry despite being cooked to our requested medium-rare.
Between bites, I couldn’t help but wonder if the kabob format simply doesn’t do justice to good sirloin. The smaller pieces cook faster, leaving less room for error in the kitchen. My dining companion Dave muttered something about “steak that tastes like it’s being punished for something.”
The vegetables were nicely charred, though, and provided a welcome burst of flavor. If you’re counting calories or prefer your meat well-done anyway, this might satisfy you, but serious steak lovers should look elsewhere on the menu.
2. Chopped Steak Platter
Don’t let its humble appearance fool you—this smothered chopped steak packs a serious comfort food punch. Topped with sautéed mushrooms, grilled onions, and melted jack cheese, it offers a rich, savory experience that feels more like an upscale meatloaf than a traditional steak.
My friend Sarah immediately dubbed it “comfort food heaven” as she scooped up the melty goodness with a piece of Texas toast. The ground beef patty is well-seasoned, juicy, and satisfying—especially when paired with the flavorful mushroom gravy.
For budget-conscious diners or those who prefer their beef well-done and hearty, this dish delivers great value. While it may not compete with premium cuts in terms of texture or presentation, it’s undeniably tasty and earns its place on the menu as a satisfying, no-frills option.
3. Bone-In Ribeye
Massive and intimidating, the Bone-In Ribeye commands attention when it arrives at your table. This 20-ounce beast features an impressive marbling pattern that promises flavor in every bite. The presentation alone earned appreciative whistles from our group.
Cutting into this monster revealed a perfectly pink center (we ordered medium-rare) with a well-seasoned crust that delivered that classic steakhouse char. The bone imparts additional flavor during cooking – a fact my carnivorous heart appreciates. However, inconsistency was this cut’s downfall.
Some bites melted like butter while others required more jaw work than expected from a premium ribeye. For the significant price jump over other menu options, I expected perfection throughout. Still, when you hit those perfectly rendered fat pockets, the rich, beefy flavor is undeniably satisfying – just be prepared for the occasional chewy moment.
4. Porterhouse T-Bone
Two steaks in one! The Porterhouse T-Bone delivers both tender filet and flavorful strip steak separated by the signature T-shaped bone. When this mammoth 23-ounce cut landed before us, my friend Mike actually applauded. “Now that’s what I call dinner,” he announced to the entire restaurant.
The strip side offered robust beef flavor with that characteristic chew that steak purists adore. Flipping to the filet portion provided a completely different experience – buttery tenderness that practically dissolved on contact. This Jekyll and Hyde quality makes the Porterhouse an adventure for your taste buds.
Why isn’t it ranked higher? Temperature inconsistency. The thinner strip section cooked faster than the thick filet, resulting in slightly different doneness levels across the steak. Still, for hungry diners who can’t decide between cuts, this impressive showstopper offers the best of both worlds.
5. Dallas Filet
Butter-knife tender describes the Dallas Filet perfectly. This 8-ounce center-cut beauty represents the pinnacle of beef tenderness on Texas Roadhouse’s menu. My first forkful literally caused me to close my eyes and savor the moment – it was that soft.
Unlike some filets that sacrifice flavor for texture, this one maintains a respectable beefy taste while still melting in your mouth. The bacon wrapping (optional but recommended) adds a smoky, salty complement that enhances rather than overwhelms. “It’s like eating a meat cloud,” remarked Jessica, the least enthusiastic carnivore in our group.
What keeps this from climbing higher in our rankings? Value and seasoning. The filet commands premium pricing for its tenderness but lacks the robust flavor profile of higher-ranked cuts. The kitchen also applied a lighter hand with the seasoning here, making it somewhat less memorable than our top three contenders.
6. Ft. Worth Ribeye
Marbling madness makes the Ft. Worth Ribeye a carnivore’s dream come true. This boneless 16-ounce cut showcases everything great about ribeye steaks – rich flavor, tender texture, and those pockets of rendered fat that explode with beefy goodness. The first slice revealed a beautiful pink center surrounded by a perfectly seasoned crust.
“That’s not a steak, that’s a religious experience,” declared Tom between enthusiastic bites. The Ft. Worth version lacks the bone of its larger counterpart but compensates with more consistent cooking and tenderness throughout. Each forkful delivered that signature ribeye richness without the occasional tough spots found in the bone-in version.
For serious steak lovers seeking maximum flavor without wrestling with bones, this represents the sweet spot on Texas Roadhouse’s menu. The only reason it doesn’t claim our top position is that it occasionally veers toward excessive fattiness, which some diners might find overwhelming after several bites.
7. New York Strip
Perfect balance earned the New York Strip our runner-up position. This 12-ounce strip delivers the ideal combination of tenderness and texture with a distinctively robust beef flavor that serious steak enthusiasts crave. The clean, straight cut provides consistent thickness for even cooking from end to end.
Biting into this beauty revealed a steak that fights back just enough – you know you’re eating something substantial without having to work too hard. “It’s confident without being showy,” observed Rachel, summing up why this cut has such enduring popularity among steakhouse regulars.
The exterior sported an impressive crust packed with seasoning that complemented rather than masked the natural beef flavor. What impressed me most was how the strip maintained its juiciness throughout our meal, never drying out even as it cooled. For diners seeking the quintessential steakhouse experience without excessive fat or price, the New York Strip consistently delivers.
8. USDA Choice Sirloin
Surprising everyone at our table, the humble USDA Choice Sirloin claimed our top spot. Available in 6, 8, 11, or 16-ounce portions, this steak isn’t the fanciest option, but it consistently delivered the most satisfying overall experience. The leaner cut arrived with beautiful grill marks and a mouthwatering aroma that had us fighting over who would take the first bite.
“Sometimes the classics are classics for a reason,” I remarked after tasting the perfectly seasoned beef. The sirloin offered a robust, straightforward steak flavor without hiding behind excessive fat or elaborate preparations. Each bite provided just the right resistance – tender enough to enjoy easily but with enough texture to remind you you’re eating a proper steak.
What truly elevated this cut was the value-to-satisfaction ratio. The kitchen clearly gives this popular choice special attention, resulting in consistent doneness and seasoning across multiple visits. For pure beef flavor at a reasonable price, nothing on the menu beats this reliable performer.