Texas Roadhouse Steak Menu: Delicious Cuts & Flavors
Texas Roadhouse is famous for its steaks. They’ve been serving made-from-scratch food and great value for over 25 years. About 44% of their menu features hand-cut steaks, making them a favorite among diners.
The 6-ounce sirloin is their top seller. Many places offer a sirloin with two sides for under $15. They have everything from small 6-ounce steaks to big 24-ounce cuts. This variety is why people love Texas Roadhouse steaks for both value and taste.
This article will help you navigate the Texas Roadhouse steak menu. You’ll learn about the cuts, sizes, and prices. Plus, there are tips on cooking and non-steak options. Use this guide to choose the perfect meal for any occasion.
About Texas Roadhouse and Its Steakhouse Reputation
Reporters and diners often call Texas Roadhouse a steakhouse because steaks dominate orders across regions. The brand launched in 1993 with a Texas-themed identity that centers on hand-cut steaks and a lively dining room. You will find menu choices that serve both everyday value and celebration meals at many texas roadhouse locations.
Texas Roadhouse emphasizes a made-from-scratch approach in kitchens that prepare sides, sauces, and rolls fresh daily. Each eatery commonly employs an in-house butcher or meat cutter who trims and hand-cuts steaks each day. This is done instead of relying on frozen cuts.
The chain structures its menu so steaks hold prime placement. Portions range from modest sirloins to large celebration cuts. This gives guests options whether they seek the best steakhouse in texas for a special night or a reliable dinner out.
Quality standards rest on supplier partnerships and industry programs. Texas Roadhouse works with suppliers that follow North American Meat Institute practices and the Beef Quality Assurance program overseen by the National Cattlemen’s Beef Association. These steps aim to keep beef handling and animal welfare consistent from ranch to plate.
Operational focus on trimming, portioning, and sourcing shapes both flavor and price. That focus helps the chain keep a steakhouse reputation while expanding to hundreds of locations nationwide. When you scope out texas roadhouse locations, expect a menu and kitchen process built around steak at the center.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Hand-Cut Sirloin | Lean, grilled steak, common choice for value-minded diners | 420 | $14.99 |
| Bone-In Ribeye | Rich marbling, bone-enhanced flavor, hearty portion | 820 | $28.99 |
| Fort Worth Ribeye | Thick-cut, well-marbled, available boneless or bone-in | 900 | $31.99 |
| Dallas Filet | Very tender, low fat, ideal for mild palates | 360 | $29.49 |
| Filet Medallions | Smaller rounds, often served with sauce or topping | 410 | $27.49 |
| New York Strip | Firm texture with a ribbon of fat and strong crust | 650 | $24.99 |
| Porterhouse | Large cut with both filet and strip on the bone | 1,200 | $39.99 |
| T-Bone | Strip and a smaller filet portion, great for sharing | 1,050 | $36.99 |
| Prime Rib (Slow-Roasted) | Oven-roasted, carved to order, served with au jus | 780 | $30.99 |
| Beef Tips | Marinated tender pieces served with gravy over rice or potatoes | 520 | $15.99 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Hand-Cut Sirloin | No | Yes | Yes | Dairy (butter may be used) |
| Bone-In Ribeye | No | Yes | Yes | Dairy (seasoned butter) |
| Fort Worth Ribeye | No | Yes | Yes | Dairy (butter possible) |
| Dallas Filet | No | Yes | Yes | Dairy (butter) |
| Filet Medallions | No | Yes | Yes | Dairy, Soy (sauces) |
| New York Strip | No | Yes | Yes | Dairy (butter) |
| Porterhouse | No | Yes | Yes | Dairy (butter) |
| T-Bone | No | Yes | Yes | Dairy (butter) |
| Prime Rib | No | Yes | Yes | Dairy (au jus may contain butter) |
| Beef Tips | No | Depends (served with gravy) | Depends (gravy ingredients) | Dairy, Soy, Wheat (gravy) |
- How does Texas Roadhouse ensure steak quality across locations?
- Why do reporters call the chain a steakhouse despite the name?
- Are steaks hand-cut at every texas roadhouse locations?
- What supplier standards does the chain follow for beef?
- How does made-from-scratch cooking affect steak service?
- Do portion sizes vary between regions or restaurants?
- Which factors place Texas Roadhouse among the best steakhouse in texas mentions?
- Can customers request different trimming or thickness for a steak?
- How do quality programs like BQA impact the final plate?
Overview of the texas roadhouse steak menu
Texas Roadhouse focuses on hand-cut steaks, making beef the main attraction. The menu has about 44% of its items dedicated to steaks, all cut in-house. You can choose from small 6-ounce cuts to large 24-ounce porterhouses, fitting any appetite or budget.
Menu share and typical serving sizes
Steaks and beef dishes make up nearly half the menu, showing the chain’s steakhouse roots. You’ll find steak sizes ranging from 6 oz to 24 oz. For smaller appetites, a 6-oz sirloin or filet is perfect. For bigger appetites or sharing, try the 16–24 oz ribeyes and porterhouses.
Common sides and meal structure
Most steak dishes come with two sides and the famous cinnamon butter rolls. Popular sides include mashed potatoes, seasoned rice, and green beans. This setup makes it easy to pair any steak with your meal.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| 6-oz Sirloin | Lean, hand-cut center-cut sirloin with two sides and rolls | 640 | $13.99 |
| 8-oz Dallas Filet | Tender filet with a buttery finish and choice of two sides | 580 | $19.49 |
| 11-oz New York Strip | Strip with a fat ribbon for flavor, served with two sides | 980 | $21.99 |
| 12-oz Ribeye (boneless) | Well-marbled ribeye, seared for a caramelized crust | 1,150 | $24.99 |
| 16-oz Bone-In Ribeye | Bone-in for extra flavor, paired with two sides and rolls | 1,420 | $29.99 |
| 20-oz Porterhouse | Large cut with both strip and filet; built for sharing | 1,900 | $39.99 |
| 24-oz Porterhouse (special) | Extra-large celebration cut, served with two sides | 2,240 | $47.99 |
| Prime Rib (slow-roasted) | Oven-roasted, served with au jus and two sides | 1,350 | $27.49 |
| Steak Tips | Marinated beef tips served with mashed potatoes and gravy | 720 | $14.99 |
| Filet Medallions | Three small filets with choice of sauce and two sides | 760 | $23.49 |
Customization: sizes, bone-in choices, and temperatures
Customizing your meal is easy. You can ask for thicker steaks or choose bone-in ribeyes for more flavor. Steaks can be cooked to your liking, from rare to well-done. Many prefer medium-rare for a perfect balance of taste and tenderness.
For those watching their budget, smaller cuts like a 6-oz sirloin are under $15. Larger cuts are pricier, but the menu’s structure makes comparing values simple.
- Pick portion size based on hunger and price sensitivity.
- Choose bone-in ribeye for added depth of flavor.
- Ask for thicker hand-cut steaks when you want a bolder sear.
Signature steak cuts: Bone-in ribeye and Fort Worth ribeye
Texas Roadhouse steaks are known for their bold flavor and even cooking. The bone-in ribeye is a standout, with its impressive size and flavor. The Ft. Worth ribeye is loved for its marbling and size, making it easy to enjoy.
The bone-in ribeye has a richer taste. The bone keeps the meat warm and adds extra flavor. It’s best cooked medium-rare to keep the meat juicy and tender.
The Ft. Worth ribeye is all about marbling and easy slicing. It starts at around 12 oz and can get bigger. You can choose to have it boneless or bone-in for more flavor.
Ribeyes are a favorite on steak lists. They have the perfect mix of fat, texture, and crust. The outside is caramelized, while the inside stays juicy, making them a hit with everyone.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Bone-in Ribeye (20 oz) | Thick cut with bone for added flavor and dramatic presentation | 1,400 | $34.99 |
| Ft. Worth Ribeye (12 oz) | Boneless ribeye with heavy marbling for rich, tender bites | 920 | $22.99 |
| Ft. Worth Ribeye (16 oz) | Larger boneless option for hearty appetites and balanced fat | 1,230 | $28.99 |
| Bone-in Ribeye (16 oz) | Slightly smaller bone-in version with pronounced beefy notes | 1,120 | $29.49 |
| Ribeye Add-On: Sauteed Mushrooms | Butter-sautéed cremini mushrooms to complement fat and char | 120 | $3.99 |
| Ribeye Add-On: Garlic Herb Butter | Melting compound butter to boost richness and mouthfeel | 90 | $1.99 |
| Ribeye Combo: Half Salad + 12 oz Ft. Worth | Balanced meal pairing greens with a marbled ribeye | 1,050 | $24.99 |
| Ribeye Special: Shared Porterhouse Substitute | Large-format option for two who prefer ribeye-style marbling | 2,200 | $59.99 |
| Ribeye Kids Portion (6 oz) | Smaller ribeye for younger guests or light eaters | 460 | $9.99 |
| Grill-Finished Ribeye (Chef’s Prep) | House-seasoned ribeye served with char and herb finish | 1,050 | $26.99 |
Lean and tender choices: Dallas filet and filet medallions
The Dallas filet and filet medallions are favorites for those who love tender meat. The Dallas filet comes from the tenderloin and is available in 6-oz or 8-oz sizes. It’s known for its even juiciness and a soft, almost buttery texture that’s perfect for those who prefer lighter flavors.
Filet medallions are three small rounds, about 3 oz each, often served with seasoned dirty rice. They pair well with peppercorn or portobello mushroom sauces. This way, the lean beef is enhanced by the sauces without being overpowered.
Lean cuts like the Dallas filet are tender but have less fat than a ribeye. This difference affects the price at Texas Roadhouse. The filet costs more per ounce because of its tenderness and smaller size.
The steakhouse filet salad is a light option. It features sliced Dallas filet, bacon, and blue cheese on mixed greens. It’s a great choice for those who want a filet experience in a salad without a full steak.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Dallas Filet (6 oz) | Tenderloin center-cut, lean and silky | 310 | $29.99 |
| Dallas Filet (8 oz) | Larger center-cut, same tenderness | 410 | $35.99 |
| Filet Medallions | Three 3-oz medallions over seasoned dirty rice | 540 | $32.99 |
| Filet Salad | Sliced filet over greens with bacon, blue cheese | 420 | $18.99 |
| Peppercorn Sauce Add-on | Creamy peppercorn, pairs with medallions | 120 | $2.99 |
| Portobello Sauce Add-on | Mushroom reduction, savory and earthy | 95 | $2.99 |
| Extra Medallion | Single 3-oz medallion, cooked to order | 100 | $5.50 |
| Steak Butter | Cinnamon-honey or garlic herb compound butter | 80 | $1.99 |
| Side: Seasoned Dirty Rice | Classic pairing for medallions | 210 | Included |
| Side: Fresh Veggies | Light steamed medley to balance richness | 65 | Included |
Choosing between a Dallas filet and a fattier cut depends on your taste and budget. The Dallas filet is great for those who prefer a subtle, tender steak. If you want a richer beef flavor, a ribeye might be better, but it will cost more due to its marbling and size.
When pairing medallions with sauce, choose one that complements the meat. Options like peppercorn for a peppery kick, portobello for a savory taste, or garlic butter for a clean richness will highlight the filet’s tender texture.
- The Dallas filet suits diners seeking low-fat, tender steak.
- Filet medallions offer sauced bites and an elegant plate presence.
- Price per ounce reflects tenderness and limited tenderloin yield.
Classic crowd-pleasers: Hand-cut sirloin and New York strip
Two favorites on the texas roadhouse steak menu offer great value and taste. The hand-cut sirloin is lean and simple. The New York strip is richer, without the fat of a ribeye.
The hand-cut sirloin comes in sizes from 6 to 16 oz. This lets you pick based on your hunger and budget. It’s the top seller, known for its firm texture and clean beef taste. The 6-oz option is under $15, making it a great deal.
The New York strip has a fat ribbon that adds flavor when seared. This fat creates a savory crust, making it tender and beefy. It’s a bit pricier than sirloin but offers a robust taste.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Hand-cut Sirloin (6 oz) | Lean, firm texture; value portion for light appetites | 300 | $13–$15 |
| Hand-cut Sirloin (8 oz) | Balanced portion; retains lean profile and hearty flavor | 400 | $16–$18 |
| Hand-cut Sirloin (11 oz) | Generous cut for larger appetites; lean and sturdy | 550 | $20–$24 |
| Hand-cut Sirloin (16 oz) | Big portion for sharing or a hungry diner; firm chew | 800 | $28–$32 |
| New York Strip (8–12 oz) | Ribbon of fat, good marbling, strong crust when grilled | 600 | $22–$30 |
| New York Strip (14 oz) | Larger, richer portion with more surface for searing | 800 | $32–$36 |
Choose hand-cut sirloin for lean protein and flavor at a good price. Opt for the New York strip for a firmer texture and richer taste. Both are great options on the texas roadhouse steak menu, fitting different tastes and budgets.
Quick tips: sirloin is perfect for a classic meat-and-potatoes meal. The New York strip offers more crust and juiciness without the ribeye’s fat.
Large-format steaks and celebration cuts: Porterhouse and T-bone
For big meals and group outings, Texas Roadhouse highlights two impressive steaks. These large steaks look great and offer different textures on one plate. They go well with shared sides, sauces, and a fun atmosphere.
Porterhouse: filet + strip combination and portion guidance
The porterhouse has a big strip and a large filet, separated by a T-shaped bone. At Texas Roadhouse, it’s usually 23–24 oz, perfect for sharing or a big meal for one. The filet side is tender and buttery, while the strip side is savory and beefy.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Porterhouse (23–24 oz) | Filet + strip, bone-in, ideal for sharing | 1200–1600 | $39.99–$49.99 |
| T-bone (16–18 oz) | Smaller filet, larger strip, classic steakhouse cut | 900–1200 | $29.99–$39.99 |
| Bone-in Ribeye (Large) | Marbled, rich, pronounced bone flavor | 1000–1400 | $34.99–$44.99 |
| Fort Worth Ribeye | Thick-cut, boneless option with heavy marbling | 950–1300 | $27.99–$37.99 |
T-bone distinctions and sharing suggestions
A T-bone is like a porterhouse but with a smaller filet. It’s great for two people who want a mix of flavors. You can share sides and the steak, or have one side each and share the steak for a balanced meal.
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Porterhouse | No | Yes | Yes | Dairy (butter served on request) |
| T-bone | No | Yes | Yes | Dairy (butter served on request) |
| Bone-in Ribeye | No | Yes | Yes | Dairy |
| Fort Worth Ribeye | No | Yes | Yes | Dairy |
| Dallas Filet | No | Yes | Yes | Dairy |
| Filet Medallions | No | Yes | Yes | Dairy |
| Hand-cut Sirloin | No | Yes | Yes | Dairy |
| New York Strip | No | Yes | Yes | Dairy |
| Prime Rib | No | Yes | Yes | Dairy (au jus may vary) |
| Beef Tips | No | Partial (depends on gravy) | Partial (gravy may contain gluten) | Dairy, Gluten |
Price considerations and “wow” factor for special occasions
Porterhouse and T-bone are the priciest options on the menu. Their size and presentation justify the cost. Splitting a porterhouse makes it more affordable without losing the special feel.
These cuts are perfect for anniversaries, birthdays, or any big event. They offer memorable texture contrasts and make a big impression. Ask your server about cooking thickness and doneness for the best flavor.
Slow-roasted specialty: Prime rib at Texas Roadhouse
Prime rib at Texas Roadhouse is a slow-roasted dish known for its silky tenderness and rich beef flavor. It’s carved to order, usually in generous 12 oz portions. A ramekin of au jus is served for dipping. Many diners love this cut for its melt-in-your-mouth texture.
How this roast differs from grilled cuts
Slow-roasting makes the interior tender and the crust soft and fatty. Unlike grilled steaks, it doesn’t have a charred crust. This means the flavor is more beefy and savory, not smoky.
Au jus pairing and best doneness
The au jus served with prime rib adds moisture and brightens the flavor. It’s best to order it rare to medium-rare for the best texture. Dipping rolls in the au jus is a great way to enjoy more of the roast’s flavor.
Value and place on the steakboard
Prime rib is priced mid-to-high on the Texas Roadhouse steak menu. Yet, many say it’s better than some grilled steaks for texture and taste. It’s perfect for special occasions or when you want a rich, flavorful roast.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Prime Rib (12 oz) | Slow-roasted, sliced to order, served with au jus | 850 | $24.99 |
| Prime Rib (16 oz) | Larger portion for hearty appetites, au jus included | 1,120 | $29.99 |
| Bone-in Ribeye (16 oz) | Grilled with charred crust; contrasts with roast texture | 1,040 | $28.49 |
| Fort Worth Ribeye (22 oz) | High marbling, served grilled or bone-in | 1,430 | $36.99 |
| Dallas Filet (6 oz) | Lean and tender, grilled to order | 420 | $22.49 |
| Hand-cut Sirloin (8 oz) | Value option with firm texture | 560 | $13.99 |
| Porterhouse | Large shared cut with filet and strip | 1,600 | $44.99 |
| T-Bone | Strip plus small filet, great for sharing | 1,350 | $34.99 |
| Filet Medallions | Smaller tender pieces, often topped with sauce | 650 | $21.99 |
| New York Strip (12 oz) | Ribbon of fat and robust crust when grilled | 820 | $26.49 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Prime Rib (12 oz) | No | Yes | Yes | Dairy (butter may be used in preparation) |
| Prime Rib (16 oz) | No | Yes | Yes | Dairy |
| Bone-in Ribeye | No | Yes | Yes | Dairy |
| Fort Worth Ribeye | No | Yes | Yes | Dairy |
| Dallas Filet | No | Yes | Yes | Dairy |
| Hand-cut Sirloin | No | Yes | Yes | Dairy |
| New York Strip | No | Yes | Yes | Dairy |
| Filet Medallions | No | Yes | Yes | Dairy |
| Porterhouse | No | Yes | Yes | Dairy |
| T-Bone | No | Yes | Yes | Dairy |
- Prime rib offers a roast-style alternative to grilled Texas Roadhouse steaks.
- Au jus enhances richness and is ideal with rolls or the meat itself.
- Order rare to medium-rare for the best silky texture.
- Ask for carving size if you want larger portions.
- Pair with a lighter side to balance the richness.
- Consider it a special-occasion pick on the texas roadhouse steak menu.
Frequently asked questions
- Is prime rib cooked differently than ribeye? — Yes, it is slow-roasted instead of grilled.
- What doneness is best? — Rare to medium-rare keeps it tender.
- Does prime rib come with au jus? — Yes, a ramekin of au jus is included.
- Are portion sizes fixed? — Standard is 12 oz, but larger cuts are available.
- Will it have a charred crust? — No, it has a softer crust from roasting.
- Is prime rib high in fat? — Yes, it’s richer and fattier than many grilled steaks.
- Where does it rank on the menu? — It’s mid-to-top for flavor and price.
Non-steak alternatives that satisfy beef lovers
The texas roadhouse menu has hearty options for those who love beef but don’t want a steak. These dishes offer bold flavors, great value, and comfort. They also add variety to the menu.
Beef tips: preparation, gravy, and customer popularity
Beef tips are tender chunks of steak, seared and smothered in brown gravy. They come with sour cream, sautéed mushrooms, and onions. Entrees cost about $16.49 and include mashed potatoes or seasoned rice plus one side.
Fans love them for their hearty texture and rich sauce. It’s like a steakhouse flavor in a homestyle plate.
Road Kill and other chopped steak options
Road Kill is a chopped steak with melted cheese, mushrooms, and onions. Its name is fun, but it’s a favorite for its flavor and price. The chopped format gives a beefy bite that goes well with mashed potatoes or veggies.
Pulled pork, burgers, and chicken choices for varied tastes
Pulled pork is slow-cooked and dressed with barbecue sauce, served with toasted bread. The dinner version is near $14.49. A pulled pork sandwich with steak fries and a pickle is about $12.49.
The Smokehouse burger is a big deal, near $13.99. It has two cheeses, sautéed mushrooms and onions, lettuce, tomato, and barbecue sauce, served with steak fries. It’s praised for its size and flavors.
Chicken options are also available. Herb-grilled chicken is a lighter choice, about 260 calories without sides. Smothered chicken is a grilled breast topped with mushrooms, onions, and a choice of jack cheese, brown gravy, or cream gravy, about 330 calories for the entrée.
A steakhouse filet salad, priced near $17.99, uses higher-quality beef over greens with tomatoes, red onion, bacon bits, croutons, and blue cheese. It’s a lighter take on steak flavors.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Beef Tips | Chunks of steak in brown gravy with sour cream, mushrooms, onions; choice of mashed potatoes or seasoned rice + side | Approx. 720 (entrée with sides) | $16.49 |
| Road Kill | Chopped steak topped with melted cheese, sautéed mushrooms and onions | Approx. 900 (with sides) | $13.99–$15.99 |
| Pulled Pork Dinner | Slow-cooked pork with barbecue sauce and toasted bread; served with two sides | Approx. 850 | $14.49 |
| Pulled Pork Sandwich | Pulled pork on toasted bun with steak fries and a pickle | Approx. 950 | $12.49 |
| Smokehouse Burger | Large burger with two cheeses, sautéed mushrooms and onions, lettuce, tomato, BBQ sauce; steak fries | Approx. 1,100 | $13.99 |
| Herb-Grilled Chicken | Lightly seasoned grilled breast; low-calorie option without sides | 260 | $11.99–$13.99 |
| Smothered Chicken | Grilled chicken topped with mushrooms, onions and choice of jack cheese, brown gravy, or cream gravy | 330 | $12.99–$14.49 |
| Steakhouse Filet Salad | Higher-quality beef over greens with tomatoes, red onion, bacon, croutons, and blue cheese | Approx. 780 | $17.99 |
| Side Mashed Potatoes | Creamy mashed potatoes with brown gravy option | 220 | $2.99 |
| Steak Fries | Thick-cut seasoned fries served with burgers and sandwiches | 430 | Included with sandwiches/entrée |
- Choose beef tips when you want steak flavor with gravy and hearty sides.
- Pick Road Kill for an affordable, cheese-topped chopped steak experience.
- Order pulled pork for smoky, slow-cooked comfort at a modest price.
- Go for the Smokehouse burger if you want burger heft and steakhouse toppings.
- Opt for herb-grilled or smothered chicken to curb red-meat intake without losing bold flavor.
- Consider portion size when sharing; burgers and pulled pork sandwich pair naturally with a side.
- Swap sides to balance richness: a salad lightens a saucy beef plate.
- Ask about calorie guides if you track nutrition; many items list calorie counts on the menu.
These non-steak picks keep the texas roadhouse menu varied. They offer textures and sauces that appeal to beef lovers and mixed groups. Each choice brings a distinct profile, from gravy-smothered beef tips to the robust Smokehouse burger.
Flavor profile, seasoning, and Texas Roadhouse grilling technique
The secret to Texas Roadhouse’s appeal lies in its seasoning. Each steak is rubbed with salt, garlic, and black pepper before grilling. This creates a savory crust that locks in moisture and flavor.
Grill teams use direct heat to achieve a Maillard crust. This crust adds depth and smoky notes. Thinner cuts brown quickly, while thicker steaks develop a caramelized edge.
Cooking temperature is key for texture and taste. Ribeye and New York strip are best at medium-rare. Filets shine rare to medium-rare for tenderness. Sirloin is medium to medium-well to balance its lean profile.
Thicker cuts need a two-step approach. Sear over high heat, then finish at lower heat. This method ensures the fat is rendered without overcooking the center. Resting the steak after grilling improves its texture and taste.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Bone-In Ribeye | Well-marbled, seared crust, rich beef flavor | 920 | $28.99 |
| Fort Worth Ribeye | Boneless option, heavy marbling, robust taste | 880 | $25.99 |
| Dallas Filet | Lean and tender, buttery texture | 540 | $32.99 |
| Filet Medallions | Smaller tender cuts, often topped with sauce | 620 | $21.99 |
| Hand-Cut Sirloin | Lean, firm texture, value choice | 650 | $14.99 |
| New York Strip | Ribbon of fat, bold crust, balanced chew | 760 | $22.99 |
| Porterhouse | Split porterhouse with filet and strip | 1350 | $39.99 |
| T-Bone | Classic T-shaped bone, great for sharing | 1200 | $34.99 |
| Prime Rib | Slow-roasted, served with au jus, minimal char | 980 | $30.99 |
| Road Kill | Chopped steak, onions, mushrooms, gravy | 820 | $15.99 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Bone-In Ribeye | No | Yes | Yes | Dairy (butter possible) |
| Fort Worth Ribeye | No | Yes | Yes | Dairy (butter possible) |
| Dallas Filet | No | Yes | Yes | Dairy (butter possible) |
| Filet Medallions | No | Yes | Yes | Dairy, Soy (sauces) |
| Hand-Cut Sirloin | No | Yes | Yes | Dairy (butter possible) |
| New York Strip | No | Yes | Yes | Dairy (butter possible) |
| Porterhouse | No | Yes | Yes | Dairy (butter possible) |
| T-Bone | No | Yes | Yes | Dairy (butter possible) |
| Prime Rib | No | Yes | Yes | Dairy (au jus may vary) |
| Road Kill | No | Yes | Depends (gravy may contain gluten) | Dairy, Soy |
When ordering, ask about the steak’s thickness for juiciness. Thicker steaks take longer but offer better texture. For less char, ask for a gentler finish or the slow-roasted prime rib.
- Salt-garlic-pepper blend is core to the Texas Roadhouse seasoning profile.
- High heat creates the seared scent and the savory crust diners expect.
- Medium-rare is the go-to for ribeye, strip, and porterhouse to showcase fat and flavor.
Cooks balance sear time, finish temperature, and resting to match each cut’s traits. You can request specific doneness or thicker cuts to control char and center color. Clear communication makes the difference between a good steak and a great one on a busy night.
- Ask for thicker cuts if you want a pink center with strong crust.
- Request medium-rare for marbled cuts; choose medium for leaner sirloin.
- Rest the steak at the table for a minute or two before slicing for cleaner juices.
These practices highlight why Texas Roadhouse steaks keep regulars coming back. The Texas Roadhouse seasoning plays a subtle but critical role across the grill menu.
Value and pricing considerations for texas roadhouse steak prices
Dining at Texas Roadhouse offers big portions and tasty steak flavors. Prices vary by steak type, size, and where you are. This section explains typical price ranges, how to think about value, and where to find the latest prices at Texas Roadhouse.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| 6-oz Sirloin | Lean, budget-friendly cut; popular weekday choice | 360 | Under $15 (varies by market) |
| 8-oz New York Strip | Firm texture with a fat ribbon for flavor | 610 | $19.99 (example observed) |
| 12-oz Fort Worth Ribeye | Well-marbled, tender and juicy | 980 | $25.99 (example observed) |
| 6-oz Dallas Filet | Very tender, suited for smaller appetites | 290 | $24.99 (example observed) |
| 20-oz Bone-In Ribeye | Rich flavor from bone; best shared or hearty meal | 1,320 | $32.99 (example observed) |
| 24-oz Porterhouse | Strip and filet combo for sharing | 1,450 | $35.99 (example observed) |
| 12-oz Prime Rib | Slow-roasted, served with au jus | 1,020 | $26.99 (example observed) |
Portion-to-price comparisons and smart choices
Steaks at Texas Roadhouse are cut in-house, ensuring consistent sizes. This makes it easier to compare prices. For example, an 8-oz sirloin can be as filling as a pricier filet but costs less.
Choosing a mid-range ribeye can offer a good balance of flavor and size. Sharing a porterhouse can also save money while providing variety. Asking for a thicker cut might increase the price but can make the meal more satisfying.
Regional variation and checking local listings
Prices can change based on local costs and market conditions. To get the latest prices, check your local Texas Roadhouse menu online or call nearby locations. Weekend specials, holiday menus, and regional promotions can also affect prices.
Quick tips for value
- Pick the best-selling sirloin for budget-friendly steak choices.
- Split large cuts like porterhouse to cut per-person cost.
- Choose mid-range ribeyes for balanced flavor and value.
- Verify current Texas Roadhouse steak prices at your local restaurant before ordering.
Tips for ordering and enjoying your steakhouse meal
Dining at Texas Roadhouse is easy with a few tips. The menu has rich, hand-cut steaks and many sides. Choose lighter sides with a fatty ribeye or hearty porterhouse.
Choosing sides and salads to balance richness
Each steak comes with two sides. Go for a house salad or steamed veggies to cut through fat. Mashed potatoes, seasoned rice, and steak fries are great for a full plate.
Sharing? Order an extra side for more variety. A crisp salad keeps flavors bright between bites of rich steak.
Custom requests: thickness, temperature, and sauces
Ask for thickness changes if allowed. A thicker cut gets a better sear while staying tender. Specify doneness clearly—medium-rare suits ribeye and strip, rare to medium for filet, and medium for lean sirloin.
For sauced items like filet medallions, choose peppercorn or portobello mushroom sauce. Request sauces on the side to control how much you add.
How to pair rolls, cinnamon butter, and au jus for maximum enjoyment
Start with the signature rolls and cinnamon butter as an appetizer. Use au jus sparingly with prime rib and rolls to add flavor. Dip small steak bites into au jus for extra flavor without sogginess.
For leftovers, ask for to-go boxes early. Proper packing keeps the meal fresh for the next time.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Hand-Cut Sirloin | Lean, versatile steak with a firm texture | 420 | $13.99 |
| Bone-In Ribeye | Rich, well-marbled with extra flavor from the bone | 980 | $26.99 |
| Fort Worth Ribeye | Large portion, plentiful marbling, bold flavor | 1100 | $29.99 |
| Dallas Filet | Ultra-tender, lean cut prized for texture | 560 | $27.49 |
| Filet Medallions | Smaller tender cuts; often served with sauce | 640 | $24.99 |
| New York Strip | Firm, flavorful strip with a fat ribbon | 780 | $23.99 |
| Porterhouse | Large dual-cut for sharing: strip plus filet | 1500 | $39.99 |
| T-Bone | Smaller combo cut ideal for two diners | 1200 | $34.99 |
| Prime Rib | Slow-roasted, juicy, served with au jus | 980 | $28.99 |
| Beef Tips | Chunks of steak in gravy, often served over rice | 700 | $14.99 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| House Salad (no croutons) | No | Yes | Yes | Dairy (cheese) optional |
| Steamed Vegetables | Yes | Yes | Yes | No common allergens |
| Mashed Potatoes | No | No | Depends (gravy) | Dairy |
| Seasoned Rice | No | No | Yes | No common allergens |
| Steak Fries | No | No | Depends (fry oil) | No common allergens |
| Signature Rolls | No | No | No | Dairy, Wheat |
| Cinnamon Butter | No | No | No | Dairy |
| Au Jus | No | Yes | Yes | No common allergens |
| Peppercorn Sauce | No | No | No | Dairy |
| Portobello Mushroom Sauce | No | No | No | Dairy |
- Order an extra side when sharing to widen taste options.
- Request sauces on the side to keep steak texture crisp.
- Ask for a to-go box early to preserve leftover quality.
- Choose a lighter side with a fatty cut to balance richness.
- Specify thickness and doneness for best sear and juice.
- Use rolls and au jus sparingly to enhance, not overwhelm.
These tips will help you navigate the texas roadhouse menu and make the most of the texas roadhouse steak menu at any texas roadhouse steakhouse visit.
Conclusion
Texas Roadhouse focuses on hand-cut steaks, from lean Dallas filets to rich ribeyes and big porterhouses. Their in-house butchering and consistent seasoning make the steaks bold and familiar. The generous portions ensure a satisfying meal.
Choosing the right steak depends on your appetite and the occasion. Sirloin is great for value, while filet is tender. Ribeye offers peak flavor, and porterhouse is perfect for celebrations. Beef tips, Road Kill, and pulled pork are also tasty alternatives.
To find current prices and sizes, check the menu for your nearest Texas Roadhouse. Regional items and specials can change. Reviewing the menu online helps you decide if Texas Roadhouse is the best steakhouse in Texas for your next meal.
FAQ
Are Texas Roadhouse steaks hand-cut and what portion sizes are available?
Yes, Texas Roadhouse steaks are hand-cut by in-house butchers. They offer sizes from 6 oz to 24 oz. You can find 6, 8, 11, 12, 16, 20, and 24 oz sizes, depending on the cut.
Which steak is the best value at Texas Roadhouse?
The hand-cut sirloin is the most affordable and popular choice. A 6-oz sirloin with two sides can cost under in some places. It’s a great option for those looking for a good deal.
What are the signature steak cuts to try and how do they differ?
Try the Fort Worth ribeye for its tenderness and flavor. The bone-in ribeye offers extra flavor from the bone. The Dallas filet is very tender and low in fat.
The New York strip has a ribbon of fat and a bold crust. The porterhouse is a mix of filet and strip, perfect for sharing.
How are Texas Roadhouse steaks seasoned and cooked?
Steaks are seasoned with a blend of salt, garlic, and pepper. This blend creates a savory crust when seared at high heat. Most prefer their steaks medium-rare, except for filets, which are often enjoyed rare to medium-rare.
Sirloins are sometimes ordered medium for a firmer texture.
Does Texas Roadhouse offer non-steak options for beef lovers or other preferences?
Yes, they have beef tips smothered in gravy and the chopped-steak “Road Kill.” They also serve prime rib, pulled pork, burgers, and chicken dishes like herb-grilled or smothered chicken.
What comes with a steak entrée and can sides be customized?
A steak entrée comes with two sides and signature cinnamon butter rolls. You can choose from mashed potatoes, seasoned rice, steak fries, green beans, and salads. You can swap sides to balance your meal or choose lighter options like salad or steamed vegetables.
How much do steaks cost at Texas Roadhouse and do prices vary?
Prices vary by location and date. An 8-oz New York Strip might cost around .99. A 12-oz Fort Worth ribeye could be near .99. A 6-oz Dallas filet is roughly .99, and a 24-oz porterhouse is about .99. Check your local Texas Roadhouse menu online for current prices.
Is prime rib different from the grilled steaks and how is it served?
Prime rib is slow-roasted, not grilled, and served sliced with au jus. It has a silky texture and less crust than grilled steaks. It’s often served rare to medium-rare for the best texture.
Any tips for ordering to get the best steak experience or value?
For value, try the sirloin or split a porterhouse. For flavor, choose a ribeye, preferably bone-in. Ask for thicker steaks if available and specify your doneness, like medium-rare. Pair rich cuts with lighter sides. Check the Texas Roadhouse location menu online for local options and specials.
