Texas Roadhouse Steak Menu: Juicy Cuts, Savory Sides
Texas Roadhouse started in 1993 with a simple goal: offer homemade food at good prices. They focus on hand-cut steaks, which are a big part of their menu. These steaks come with fresh-baked rolls and their famous cinnamon butter.
The chain aims to be a budget-friendly choice compared to fancy steakhouses. Yet, they offer big portions and great flavors. With over $4.6 billion in sales, Texas Roadhouse blends high-quality steak with affordable menu options.
Choosing sides is important at Texas Roadhouse. They have about 16 side dishes, plus free rolls. This article will help you navigate the steak menu, menu options, and give tips on cuts, seasoning, and pairings.
Overview of the Texas Roadhouse Steakhouse Menu
Texas Roadhouse started in 1993 with a warm “Howdy” and a focus on fun dining. It combines honky-tonk decor with fresh-baked rolls and free peanuts. This mix creates a casual steakhouse vibe. Today, it has over 600 U.S. locations and makes over $4.6 billion a year.
It competes with Outback and LongHorn by focusing on value and atmosphere.
Brand history and steakhouse positioning
The concept is about friendly service and homemade dishes. Guests often look for visible prep areas or display cases. This shows the quality of the beef and builds trust.
Menu philosophy and meat sourcing
Steaks are cut in-house at many places and rarely frozen. Suppliers follow best practices to keep beef quality high. Side dishes, rolls, and dressings are made from scratch to go with the steaks.
The restaurant shows its commitment to quality through open kitchens. This lets diners see how steaks are chosen and prepared.
Value proposition and pricing trends
Texas Roadhouse offers high-quality beef at casual-chain prices. It’s priced lower than Outback and LongHorn in many places. The menu focuses on big portions and well-known dishes to attract families and regulars.
Prices have gone up a bit, like the bone-in ribeye, but it’s often cheaper than at LongHorn or Outback. Looking at the menu helps find good deals and plan meals without surprises.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Sirloin (6 oz) | Lean, hand-cut sirloin with seasoned butter | 430 | $12.99 |
| Ft. Worth Ribeye (12 oz) | Well-marbled ribeye, seared to order | 920 | $21.49 |
| Bone-In Ribeye (20 oz) | Large, flavorful cut with bone-in richness | 1,350 | $29.99 |
| Dallas Filet (8 oz) | Extra-tender, butter-topped filet | 520 | $24.49 |
| New York Strip (12 oz) | Bold strip steak with balanced marbling | 880 | $23.29 |
| Porterhouse (24 oz) | Two steaks in one: strip and filet | 1,540 | $34.99 |
| Prime Rib (12 oz) | Slow-roasted, seasoned prime rib | 1,100 | $22.79 |
| Filet Medallions (3 x 3 oz) | Smaller tender cuts, served with sauce | 610 | $20.59 |
| Smothered Sirloin | Sirloin topped with onions and mushrooms | 560 | $14.49 |
| Combo: Ribs & Sirloin | Half rack of ribs with 6 oz sirloin | 1,250 | $26.99 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| House Salad (no dressing) | No | No | Yes | Dairy (if cheese added) |
| Fresh-Baked Roll | No | No | No | Wheat, Dairy |
| Steamed Broccoli | Yes | Yes | Yes | None |
| Mashed Potatoes | No | No | No | Dairy |
| Green Beans | Yes | Yes | Yes | None |
| BBQ Ribs | No | No | Depends on sauce | None typical |
| Grilled Asparagus | Yes | Yes | Yes | None |
| Onion Rings | No | No | No | Wheat |
| Caesar Salad (no croutons) | No | No | No | Dairy, Fish (anchovy) |
| Apple Pie | No | No | No | Wheat, Dairy |
| Grilled Shrimp | No | Yes | Yes | Shellfish |
| Chili | No | No | No | None typical |
| Loaded Baked Potato | No | No | No | Dairy |
| Housemade Ranch | No | No | No | Dairy |
texas roadhouse steak menu
The texas roadhouse steak menu offers a variety of cuts and sizes for everyone. You can find steaks from 6-ounce filets to 23-ounce Porterhouse portions. This guide helps you understand the menu, including regular items, portion sizes, toppings, sides, and add-ons.
The main menu includes Bone-In Ribeye and boneless Ft. Worth Ribeye. Dallas Filet is available in 6- and 8-ounce sizes. Filet Medallions come as three 3-ounce pieces. New York Strip is offered in 12- and 16-ounce cuts.
Hand-Cut Sirloin is available in 6, 8, 11, and 16 ounces. Porterhouse/T-Bone is around 23 ounces for sharing. Prime Rib is seasonal, offered in 12, 14, and 16 ounces when available.
Other choices include Steak Kabob, Road Kill, and smaller options for lighter appetites. Larger cuts are displayed at the host stand for guests to choose.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Bone-In Ribeye | Juicy, bone-in cut with heavy marbling | 920 | $28.99 |
| Ft. Worth Ribeye (boneless) | Classic ribeye, cut thick for searing | 890 | $26.49 |
| Dallas Filet (6/8 oz) | Lean, tender center-cut filet | 420 | $22.99 / $26.99 |
| Filet Medallions | Three 3-oz medallions over seasoned rice | 520 | $24.49 |
| New York Strip (12/16 oz) | Firm texture and beef-forward flavor | 760 | $25.99 / $30.99 |
| Hand-Cut Sirloin | Versatile, lean option in multiple sizes | 380 | $13.99 – $22.99 |
| Porterhouse / T-Bone (~23 oz) | Two cuts in one for sharing | 1250 | $36.99 |
| Prime Rib (12/14/16 oz) | Slow-roasted, served with au jus | 980 | $27.99 – $33.99 |
| Steak Kabob | Skewered steak with peppers and onions | 650 | $17.99 |
| Road Kill | Smothered chopped steak with onions and mushrooms | 720 | $15.99 |
Toppings, sides included, and add-ons
Most entrees come with two side choices and fresh-baked rolls with cinnamon butter. You can choose from baked potato, seasoned rice, green beans, steak fries, and house salad.
Popular add-ons include smothering with onions and mushrooms, melted jack cheese, and brown gravy. Smothering costs about $2.29 in some areas. Filet Medallions are served over seasoned rice with your choice of sauce. Prime Rib comes with au jus.
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Baked Potato | No | Yes | Yes (plain) | Dairy (butter, sour cream) |
| Seasoned Rice | Yes | No | Yes | None |
| Green Beans | Yes | Yes | Yes | None |
| Steak Fries | No | No | Depends (cross-contact) | None |
| House Salad | Yes | No | Yes | Dairy (cheese), Eggs (dressings) |
| Loaded Baked Potato | No | No | Yes | Dairy |
| Grilled Shrimp Sidekick | No | Yes | Yes | Shellfish |
| Sidekick of Ribs | No | Yes | Yes | None |
| Jack Cheese | No | Yes | Yes | Dairy |
| Brown Gravy | No | No | Depends | May contain wheat, dairy |
Steak add-ons extend the texas roadhouse dinner menu and give you options to customize. Choose a grilled shrimp sidekick, a side of ribs, or a loaded potato topping to round out your plate for a modest fee. These texas roadhouse menu options keep the meal flexible and crowd-pleasing.
Best steaks at Texas Roadhouse: top picks and taste notes
The menu at Texas Roadhouse offers a variety of steaks. You can choose from cuts that are marbled, tender, or lean. This guide helps you pick the best steak, highlighting popular cuts and menu options.
Bone-in ribeye as editor’s favorite
The bone-in ribeye is rich and buttery, thanks to the marrow and thick bone. The bone makes the steak juicier and adds a deep roast flavor. It’s a decadent choice that’s both flavorful and tender.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Bone-In Ribeye (20 oz) | Marrow-enhanced, thick bone, rich marbling | ~1,480 | $32.99 (varies by region) |
| Ft. Worth Ribeye (12 oz) | Boneless, ample marbling, crisp char | ~880 | $21.99 (est.) |
| Dallas Filet (6 oz) | Lean, melts in the mouth, extremely tender | ~360 | $18.99 (est.) |
| Filet Medallions | Three 3-oz pieces over seasoned rice | ~420 | $16.99 (est.) |
| Hand-Cut Sirloin (8 oz) | Lean, firmer texture, great value | ~520 | $12.99 (est.) |
| New York Strip (12 oz) | Ribbon of fat, robust char, balanced tenderness | ~900 | $24.99 (est.) |
| Porterhouse (23 oz) | Filet plus strip, dramatic presentation, large portion | ~1,700 | $39.99 (est.) |
| Prime Rib (12 oz) | Slow-roasted, fat cap, served with au jus | ~1,020 | $22.99 (est.) |
Ft. Worth ribeye and ribeye variations
The Ft. Worth ribeye is a boneless option in various sizes. It’s known for its juicy, flavorful bites and crisp exterior. Both boneless and bone-in ribeyes are praised for their value.
Dallas filet and filet medallions
The Dallas Filet is perfect for those who love tenderness. It’s lean and buttery. Filet Medallions offer the same tenderness with three smaller pieces on seasoned rice. They’re great for those who prefer a refined mouthfeel.
Hand-cut sirloin and New York strip considerations
The Hand-cut sirloin is the most budget-friendly option. It’s leaner and firmer, with a slightly gamier taste. The New York Strip balances tenderness and chew with a flavorful fat ribbon. Choose sirloin for value and strip for a meaty, charred taste.
Porterhouse T-bone and prime rib notes
The Porterhouse combines filet and strip for a show-stopping dish. It offers two textures in one order but may have uneven doneness. Prime rib is slow-roasted and served with au jus. It has a roast-like texture and a strong beefy flavor, available at many locations.
Understanding the steak cuts at Texas Roadhouse helps match texture and flavor to your taste. Use the menu details and portion sizes to decide between the best steaks at Texas Roadhouse, balancing taste and price.
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Bone-In Ribeye | No | Yes | Yes (no sauce) | Dairy (butter used in prep may apply) |
| Ft. Worth Ribeye | No | Yes | Yes | Dairy possible |
| Dallas Filet | No | Yes | Yes | Dairy possible |
| Filet Medallions | No | Yes | Yes (check sauce) | Dairy (sauces may contain cream) |
| Hand-Cut Sirloin | No | Yes | Yes | None typical |
| New York Strip | No | Yes | Yes | None typical |
| Porterhouse | No | Yes | Yes (no sauce) | Dairy possible |
| Prime Rib | No | Yes | Yes (check au jus) | None typical |
Texas Roadhouse steak cuts explained: anatomy and cooking tips
The Texas Roadhouse steak menu lists familiar names that trace back to specific parts of the cow. Knowing where each cut comes from helps you pick the best steak for texture and flavor on the texas roadhouse dinner menu.
Filet (Dallas Filet, medallions) comes from the tenderloin. This area yields the leanest, most tender steaks. Order medium-rare to enjoy maximum tenderness.
Ribeye (Ft. Worth, bone-in) is cut from the rib primal. It shows the most marbling and gives a rich, buttery mouthfeel. Ask for medium-rare to medium to let the fat render.
New York Strip is taken from the short loin. It is firmer than filet and carries a savory beefy note with a helpful fat cap for flavor. The strip responds well to high heat and a short rest.
Sirloin arrives from the top rump. It is leaner and chewier than ribeye, with a slightly gamier edge. Medium-rare or medium suits most palates depending on chew preference.
Porterhouse and T-bone include both strip and tenderloin separated by a T-shaped bone. Large size can cook unevenly. Inspect for a good crust and consistent doneness across both muscles.
Prime rib is taken from the rib primal, roasted whole, then sliced. It keeps juices well and benefits from slice thickness and resting time.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Dallas Filet | Lean tenderloin, very tender, mild beef flavor | 480 | $29.99 |
| Ft. Worth Ribeye | Bone-in rib, high marbling, rich and juicy | 920 | $34.99 |
| New York Strip | Short loin cut, firm bite, pronounced beef flavor | 720 | $27.99 |
| Sirloin | Top rump, lean, versatile and affordable | 610 | $19.99 |
| Porterhouse | Strip and filet separated by T-bone, large portion | 1200 | $44.99 |
| Prime Rib (slice) | Slow-roasted rib, tender and flavorful | 840 | $31.99 |
| Filet Medallions | Smaller tenderloin rounds, delicate texture | 520 | $26.99 |
| Bone-in Ribeye (Large) | Extra marrow flavor, very rich and filling | 1040 | $39.99 |
| Strip (Large) | Hearty strip with a fat cap for extra flavor | 820 | $32.99 |
| Top Sirloin | Lean cut with beef-forward taste | 660 | $21.99 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Dallas Filet | No | Yes | Yes | Dairy (butter in finish) |
| Ft. Worth Ribeye | No | Yes | Yes | Dairy (basting butter) |
| New York Strip | No | Yes | Yes | Dairy possible (butter) |
| Sirloin | No | Yes | Yes | None typical |
| Porterhouse | No | Yes | Yes | Dairy (finish butter) |
| Prime Rib | No | Yes | Yes | Dairy (au jus may contain butter) |
| Filet Medallions | No | Yes | Yes | Dairy (sauces) |
| Bone-in Ribeye | No | Yes | Yes | Dairy (basting) |
| Strip (Large) | No | Yes | Yes | Dairy possible |
| Top Sirloin | No | Yes | Yes | None typical |
Marbling, fat cap, and bone play distinct roles. Marbling boosts juiciness and beefy flavor. Ribeye displays the most marbling. A fat cap melts down and adds richness during searing. Bone gives extra depth through marrow and helps retain heat for even cooking.
For ordering tips, name the exact temperature you want. Medium-rare often shows the best balance of flavor and tenderness on the texas roadhouse steak menu. Ask for sauces or smothered toppings on the side so you can taste the steak first. Request sautéed onions or mushrooms with leaner cuts for extra flavor.
Watch for uneven doneness on very large cuts. Porterhouse may need a longer rest and a careful slice to ensure both the strip and filet meet your requested doneness on the texas roadhouse dinner menu.
Texas Roadhouse steak seasoning recipe and flavor profile
Texas Roadhouse steaks are famous for their bright, savory crust. This crust enhances the beef flavor without hiding it. The seasoning mix includes salt, coarse black pepper, granulated garlic, and a hint of onion powder. A bit of paprika adds color and a mild sweetness.
The goal is to balance the flavors so the steak’s natural taste shines through. Whether you pick a ribeye or a lean sirloin, the seasoning complements it perfectly.
Signature seasoning characteristics
The crust is salty and peppery at first, with roasted garlic notes. It also has a faint caramel taste from high-heat searing. The char adds depth to the beef’s umami and texture.
Chefs aim to enhance the meat’s flavor without overpowering it. This approach is key to the Texas Roadhouse’s steak menu.
DIY steak seasoning to mimic the Roadhouse crust
To make the crust at home, mix kosher salt, coarse black pepper, granulated garlic, onion powder, smoked paprika, and a pinch of sugar. For a non-MSG umami boost, add mushroom or anchovy powder if you like bold flavors. Start with equal parts and adjust the salt to taste.
To apply, dry the steaks, sprinkle the mix on both sides, and let them rest for 10 minutes. Sear them on high heat until they get a deep brown crust. Then, let them rest for 5–7 minutes before slicing. This method helps replicate the Texas Roadhouse’s crust while keeping the steak juicy.
Smothering and sauce pairings
The menu offers sautéed onions, mushrooms, brown gravy, and melted jack cheese smotherings. Peppercorn or mushroom sauces pair well with tender filet medallions. For heartier cuts like ribeye and bone-in steaks, just the crust and a sprinkle of finishing salt are enough. Leaner sirloin cuts benefit from a smother or gravy to add richness.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Bone-In Ribeye | Rich, heavily marbled ribeye with robust seared crust | 1,020 | $29.99 |
| Ft. Worth Ribeye | Classic ribeye, hand-cut and seasoned for intense flavor | 950 | $26.49 |
| Dallas Filet | Lean, tender filet mignon ideal with peppercorn sauce | 560 | $31.99 |
| Filet Medallions | Smaller tender cuts, often topped with mushroom sauce | 420 | $23.99 |
| Hand-Cut Sirloin | Lean and versatile, best with smother or bold seasoning | 720 | $17.99 |
| New York Strip | Firm texture with pronounced beefy flavor and seared edge | 800 | $24.49 |
| Porterhouse T-Bone | Two cuts in one: strip and filet divided by the T-bone | 1,200 | $36.99 |
| Prime Rib (Au Jus) | Slow-roasted prime rib served with au jus for dipping | 1,100 | $28.99 |
| Smothered Sirloin | Sirloin topped with onions, mushrooms and brown gravy | 840 | $19.49 |
| Steak Combo (2 Steaks) | Choice of two cuts, ideal for sharing or variety tasting | 1,600 | $39.99 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Bone-In Ribeye | No | Yes | Yes | None |
| Ft. Worth Ribeye | No | Yes | Yes | None |
| Dallas Filet | No | Yes | Yes | May contain dairy if topped with butter or cheese |
| Filet Medallions | No | Yes | Yes | May contain dairy |
| Hand-Cut Sirloin | No | Yes | Yes | None |
| New York Strip | No | Yes | Yes | None |
| Porterhouse T-Bone | No | Yes | Yes | None |
| Prime Rib (Au Jus) | No | Yes | Yes | May contain dairy in au jus preparations |
| Smothered Sirloin | No | Depends (gravy may add carbs) | Depends on gravy ingredients | May contain dairy |
| Steak Combo (2 Steaks) | No | Yes | Yes | Depends on chosen toppings |
When making this crust at home, keep the salt and pepper in the lead. Use high heat to achieve the crust’s signature texture. These steps will help you recreate the Texas Roadhouse’s seasoning while highlighting the best cuts on their menu.
Savory sides: how Texas Roadhouse sides elevate a steak dinner
The right side dish can make a steak dinner unforgettable. This section explores the top choices at Texas Roadhouse. It explains why each pairs well with grilled beef. It also talks about other menu options and the value of warm, complimentary rolls.
Top-rated sides and why they work
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Mashed Potatoes | Scratch-made with skins, buttery and slightly salty; holds gravy well. | 310 | $3.99 |
| Baked Potato | Crispy skin, fluffy interior; ideal with butter, cheese, or sour cream. | 360 | $3.99 |
| Steak Fries | Thick-cut fries with a seasoned exterior and soft center. | 420 | $3.29 |
| Mac & Cheese | Creamy, cheesy, and rich; contrasts charred beef with comfort flavors. | 480 | $3.99 |
| House Salad | Fresh greens, tomato, and cucumber with choice of dressing. | 140 | $3.49 |
| Caesar Salad | Crisp romaine, parmesan, and croutons with creamy Caesar dressing. | 200 | $3.99 |
| Seasoned Rice | Buttery rice with a mild spice; common with smaller medallion entrees. | 260 | $3.29 |
| Texas Red Chili | Hearty chili with beans and spices; works as a starter or side. | 290 | $4.29 |
| Loaded Potato Soup | Thick, creamy soup topped with cheese and bacon bits. | 350 | $4.29 |
| Buttered Corn | Sweet corn tossed in butter; simple, classic pairing. | 150 | $2.99 |
| Green Beans | Steamed or sautéed green beans; can be softer than homemade. | 90 | $2.99 |
| Steamed Vegetables | Broccoli, carrots, and squash; light counterpoint to rich steaks. | 80 | $2.99 |
| Applesauce | Sweet, chilled applesauce that pairs with heavier plates. | 70 | $1.99 |
| Sweet Potato | Roasted or baked with cinnamon butter; sweeter contrast to beef. | 250 | $3.49 |
| Grilled Shrimp Sidekick | Four-seasoned shrimp served over rice; surf-and-turf option. | 150 | $5.99 |
| Sidekick of Ribs | Small rack of ribs served as a hearty side that can double as a mini entrée. | 520 | $6.99 |
Why these sides work with steaks
Mashed potatoes and baked potatoes soak up juices and gravy. This makes the steak taste even better. Steak fries add a nice crunch. Mac & Cheese brings creamy, cheesy goodness that complements the char.
Other side options and rankings
House and Caesar salads refresh your palate. Seasoned rice goes well with smaller steaks. Chili and loaded potato soup are great as starters or sides. Corn and mashed potatoes are always a hit. Green beans and steamed veggies get mixed reviews. Applesauce and sweet potato offer a sweet contrast.
Complimentary rolls and value additions
Fresh-baked rolls with cinnamon butter are a free treat. This adds value to your meal. Most steak dinners come with two sides, making the meal more affordable.
You can buy house fry seasoning at some places. Ask for extra rolls or a second side during promotions. These options let you enjoy more without spending more.
Texas Roadhouse menu options and prices: what to expect
The Texas Roadhouse menu has something for everyone. You’ll find big portions, a variety of cuts, and affordable add-ons. Here’s a quick guide to help you budget.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Hand-Cut Sirloin (6–12 oz) | Lean, versatile cut served with two sides | 500–900 kcal | $14.49–$24.99 |
| New York Strip (12 oz) | Firm texture with good marbling and a bold flavor | 900–1,100 kcal | $23.99 |
| Dallas Filet (8 oz) | Very tender, minimal fat, melt-in-mouth | 600–750 kcal | $27.49 |
| Ft. Worth Ribeye (16 oz) | Well-marbled, rich beefy flavor | 1,200–1,400 kcal | $30.99 |
| Bone-In Ribeye (20 oz) | Extra flavor from the bone and generous fat cap | 1,400–1,600 kcal | $32.99 |
| Porterhouse T-Bone (23 oz) | Two cuts in one plate: strip and filet section | 1,600–1,800 kcal | $34.99 |
| Prime Rib (12 oz) | Slow-roasted, tender slices; limited availability | 800–1,000 kcal | $24.99–$29.99 |
Looking for value? Opt for a mid-size sirloin or filet medallions. They offer more beef for your money than a single 8-oz filet.
Pair your steak with filling sides like mashed potatoes or seasoned fries. These add-ons are included and help you skip expensive extras. Don’t forget the free rolls and cinnamon butter, which add value without extra cost.
Adding toppings like onions or mushrooms is a great way to enhance flavor without breaking the bank. Sauces and grilled shrimp add protein but increase the price.
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Hand-Cut Sirloin | No | Yes | Yes (check prep) | Dairy (butter), Soy (marinades) |
| New York Strip | No | Yes | Yes (check prep) | Dairy (butter), Soy |
| Dallas Filet | No | Yes | Yes (check prep) | Dairy |
| Ft. Worth Ribeye | No | Yes | Yes (check prep) | Dairy |
| Bone-In Ribeye | No | Yes | Yes (check prep) | Dairy |
| Porterhouse T-Bone | No | Yes | Yes (check prep) | Dairy |
| Prime Rib | No | Yes | Yes (check prep) | Dairy |
| Mashed Potatoes | No | No | Sometimes | Dairy |
| House Salad | No (without cheese) | Yes | Yes | Dairy, Nuts (dressings) |
| Fresh-Baked Rolls | No | No | No | Wheat, Dairy |
Look out for display-case specials and seasonal offerings. These let you choose oversized or specialty steaks. Availability can vary, so ask your server about current options.
The menu at Texas Roadhouse changes with market prices and regional supplies. Always check local prices before visiting. The steak menu is straightforward, with clear prices and choices that are easy to plan around.
- Tip: Order medallions or a mid-size sirloin for the best cost-per-ounce balance.
- Tip: Use included sides and rolls to increase meal value.
- Tip: Ask about display-case steaks for a larger, one-off cut.
Texas Roadhouse dinner menu experience: service, portions, and consistency
The dinner at Texas Roadhouse is all about big portions, lively service, and simple flavors. The menu focuses on large cuts, bold seasoning, and familiar sides. Staff are ready to help you pick from the menu with friendly advice.
Portions are huge. Steaks are big, with visible grill marks and a seasoned crust. Remember, cooked weight is less than raw, and bone-in cuts have less meat.
Smaller plates and medallions come with seasoned rice or au jus. Side dishes are plenty, but mashed potatoes are more consistent than steamed veggies.
Service is casual but full-service. Servers know about pairings and can suggest sauces and doneness. Free rolls and peanuts make the place feel welcoming.
Many places show raw cuts in glass cases and have open kitchens. This makes guests feel confident about the food’s freshness and how it’s made.
| Item Name | Description | Calories | Price |
|---|---|---|---|
| Ribeye (10 oz) | Hand-cut, grilled with house seasoning and sear marks | 780 | $19.99 |
| Ft. Worth Ribeye (16 oz) | Large, bone-in style flavor and ample marbling | 1,200 | $27.99 |
| Dallas Filet (6 oz) | Lean, tender center-cut filet with mild seasoning | 420 | $23.99 |
| New York Strip (12 oz) | Firm texture, beef-forward flavor, grilled | 900 | $24.99 |
| Porterhouse (24 oz) | Two cuts in one: tender filet and robust strip | 1,600 | $39.99 |
| Sirloin (8 oz) | Lean, economical choice with reliable flavor | 560 | $14.99 |
| Prime Rib (12 oz) | Slow-roasted, served with au jus | 1,030 | $22.99 |
| Filet Medallions | Sliced tenderloin over seasoned rice with garlic butter | 650 | $21.99 |
| Grilled Shrimp Skewer | Six shrimp with lemon-pepper seasoning | 220 | $8.99 |
| Country Fried Steak | Breaded and fried with country gravy | 980 | $15.99 |
| Loaded Baked Potato | Butter, sour cream, cheese, bacon | 460 | $3.99 |
| House Salad | Mixed greens, tomato, cheese, croutons | 180 | $3.49 |
| Steamed Veggies | Seasonal mix, light butter on request | 120 | $2.99 |
| Fresh-Baked Rolls (3) | Warm, cinnamon butter available | 320 | $0.00 |
| Fried Okra | Crisp, southern-style breading | 310 | $3.49 |
| Grilled Asparagus | Light char, lemon finish | 85 | $3.99 |
| Onion Rings | Thick-cut, beer-battered | 420 | $3.99 |
| Mac & Cheese | Creamy cheddar blend, baked top | 550 | $2.99 |
| Chicken Critters | Hand-breaded chicken strips | 610 | $9.49 |
| Items | Vegan | Keto-Friendly | Gluten-Free | Allergens (Nuts, Dairy, etc.) |
|---|---|---|---|---|
| Ribeye (10 oz) | No | Yes | No | Dairy (butter), None nuts |
| Ft. Worth Ribeye (16 oz) | No | Yes | No | Dairy (butter), None nuts |
| Dallas Filet (6 oz) | No | Yes | No | Dairy (butter), None nuts |
| New York Strip (12 oz) | No | Yes | No | Dairy (butter), None nuts |
| Porterhouse (24 oz) | No | Yes | No | Dairy (butter), None nuts |
| Sirloin (8 oz) | No | Yes | Yes (if no butter) | Possible dairy |
| Prime Rib (12 oz) | No | Yes | No | Dairy (au jus contains broth), None nuts |
| Filet Medallions | No | Yes | No | Dairy (butter), None nuts |
| Grilled Shrimp Skewer | No | Yes | Yes | Shellfish, Possible dairy |
| Loaded Baked Potato | No | No | No | Dairy, Pork (bacon) |
| House Salad | Yes (no cheese) | No | Yes (no croutons) | Dairy (cheese), Gluten (croutons) |
| Steamed Veggies | Yes | Yes | Yes | Possible dairy if butter added |
| Fresh-Baked Rolls (3) | No | No | No | Gluten, Dairy |
| Fried Okra | No | No | No | Gluten, Possible dairy |
| Grilled Asparagus | Yes | Yes | Yes | Possible dairy |
| Onion Rings | No | No | No | Gluten, Possible dairy |
| Mac & Cheese | No | No | No | Dairy, Gluten |
| Chicken Critters | No | No | No | Gluten, Dairy |
Grilling and seasoning are key at Texas Roadhouse. Guests love the beef flavor without it being overpowered. But, some big cuts and sides might vary.
When picking from the menu, ask your server about portion sizes and cuts. Talking openly helps set the right expectations for a better meal.
Conclusion
Texas Roadhouse is known for its reliable steak menu. They focus on hand-cut steaks and homemade sides. The bone-in ribeye is a favorite for its rich flavor.
The Ft. Worth ribeye is a great value. It offers a balance of taste and price. The Dallas Filet and Filet Medallions are tender and affordable.
Sides like mashed potatoes and baked potatoes add to the meal. They make the experience more satisfying.
Ordering wisely makes your meal better. Ask for medium-rare steaks and smother lean ones for extra juiciness. Use the free rolls and included sides to enhance your meal without extra cost.
Prices at Texas Roadhouse can change, so check your local menu. Look out for specials like prime rib or items in the display case.
In summary, Texas Roadhouse’s steak menu is a great value. It offers consistent portions, bold flavors, and fair prices. For the best steak experience, try the ribeye or filet medallions. They pair well with sides and add-ons for a complete meal.
