Outlaw Ribeye at LongHorn Steakhouse: The 18 oz Bone-In, Broken Down
Quick Answer: Outlaw Ribeye is LongHorn Steakhouse’s 18 oz bone-in ribeye. The steak is hand-cut in the restaurant and cooked over open flame with the chain’s house seasoning. Price runs around $32 to $38 at most U.S. locations. It’s the most flavorful steak on the menu, has about 1,100 calories before sides, and tastes best ordered medium.
If Flo’s Filet is the soft, polite steak on LongHorn’s menu, the Outlaw Ribeye is the loud one. Bigger plate. Bigger bone. More fat. More flavor. This is the steak you order when you walked in actually hungry.
Here’s the full breakdown — the cut, the taste, the price, the calories, the sides that work, and the small ordering choices that make a real difference.
What Is the Outlaw Ribeye?
The Outlaw Ribeye is LongHorn’s 18 oz bone-in ribeye steak. The cut comes from the rib section of the cow. That’s the same area that gives you prime rib and ribeye roasts.
Leaving the bone in does two things. It adds flavor while the steak cooks. And it slows the heat down near the bone, so the steak usually cooks more evenly than a boneless one of the same size.
LongHorn cuts the steak fresh inside the restaurant and grills it over open flame with their house seasoning. The bone-in look is part of the appeal — it lands on the plate looking serious.
This is a fatty cut. White lines of fat run through the meat, and a thick strip of fat sits along one edge. As the steak cooks, the fat melts into the meat. That’s what gives ribeye its deep, beefy taste.
Main Ingredients
The list is short.
USDA beef, cut bone-in from the rib section. LongHorn’s house seasoning — salt, cracked pepper, garlic, and a few savory notes the chain keeps quiet about. Open flame. That’s the whole steak.
Toppings are optional:
- Garlic butter
- Blue cheese crumbles
- Sautéed mushrooms
- Wild West Shrimp on top
- Crispy onion straws
Most regulars order it plain or with a pat of garlic butter. The steak doesn’t need much help.
About the Marbling
Marbling is the thin white lines of fat inside the meat. More marbling means more flavor and juice. The Outlaw Ribeye is one of the most marbled steaks on LongHorn’s menu. As the fat melts during the grill, it spreads through the meat. That’s the whole reason ribeye tastes the way it does.
If you cut into a ribeye and see no white streaks, something went wrong. The Outlaw’s marbling is visible right when it lands on the table.
Taste and Flavor Profile of the Outlaw Ribeye
Beefy. That’s the word almost everyone uses, and it’s the right one.
The fat melts into the meat as it cooks. Every few bites you hit a soft pocket of juice and flavor. The outside is dark and salty from the open flame and the seasoning. The inside, cooked medium, is juicy with a slight pink center.
The meat right against the bone is the most flavorful part. It’s a little firmer and a little chewier. Some people love it. Some leave it. Eating around the bone with a knife is part of the experience.
Next to Flo’s Filet, this is the opposite kind of steak. Filet is soft and mild. The Outlaw is firmer, fattier, and bolder in every way.
How the Outlaw Ribeye Compares to Other LongHorn Steaks
If you’re picking between Outlaw and another steak on the menu, here’s a side-by-side:
| Steak | Size | Tenderness | Flavor | Best For |
|---|---|---|---|---|
| Outlaw Ribeye | 18 oz bone-in | Medium | Rich, fatty, beefy | Big appetites, ribeye fans |
| Flo’s Filet | 6 / 9 oz | Highest | Mild, clean | Soft bite, lighter portion |
| LongHorn Porterhouse | 22 oz | Mixed | Two cuts in one | Sharing or variety |
| Renegade Sirloin | 6 / 8 / 11 oz | Medium-firm | Lean, classic | Budget pick |
| New York Strip | 12 oz | Medium | Bold, balanced | Middle-ground steak |
Short version: pick Outlaw for flavor and size, filet for softness, sirloin for price.
How Big Is 18 Ounces?
A lot of people order steak without knowing what the size really looks like. Here’s a quick reference:
| Steak Size | Roughly the Size Of |
|---|---|
| 6 oz | A deck of cards |
| 12 oz | A smartphone |
| 18 oz (Outlaw) | Two smartphones side by side |
| 22 oz (Porterhouse) | A small paperback book |
18 oz is a lot of steak. If you’re not sure you’ll finish it, the 12 oz New York Strip or the 11 oz sirloin might be a better fit.
Nutritional Information
Rough numbers for a plain Outlaw Ribeye, grilled with house seasoning only:
| Nutrient | 18 oz Outlaw Ribeye |
|---|---|
| Calories | ~1,100 kcal |
| Protein | 100–110 g |
| Total Fat | 75–85 g |
| Saturated Fat | 30–35 g |
| Carbs | <1 g |
| Sodium | 1,400–1,800 mg |
This is a big steak. Add a loaded baked potato and a starter and you’re past 2,000 calories for the meal. Toppings push it higher — garlic butter adds about 100, Wild West Shrimp closer to 350.
For exact, current numbers, check LongHorn’s official nutrition page before making any health decisions.
Doneness Guide: How to Order the Outlaw Ribeye
Ribeye handles a wider range of doneness than filet does. The fat keeps the steak juicy even at medium-well.
| Doneness | Internal Temp | Right for Outlaw Ribeye? |
|---|---|---|
| Rare | 120–125°F | Works, but fat won’t fully melt |
| Medium-Rare | 130–135°F | Great choice |
| Medium | 135–145°F | Best — fat fully melts |
| Medium-Well | 145–155°F | Still juicy, still good |
| Well-Done | 155°F+ | Misses the point of ribeye |
Most steakhouse regulars order ribeye medium. The extra few degrees give the fat time to fully melt into the meat, which is where ribeye’s flavor lives.
Why People Love It
Three honest reasons.
The flavor. Ribeye is the most flavorful common steak cut. The Outlaw gives you that flavor at a casual dining price, which is rare.
The size and the look. An 18 oz bone-in steak landing on the table is an event. Whether you’re celebrating something or just hungry, the plate has presence.
The bone. There’s a small but loyal group of steak eaters who only order bone-in cuts. The Outlaw is one of the few bone-in choices on a chain steakhouse menu at this price.
Best Side Dishes and Drink Pairings
The steak is rich, so the side matters more here than with leaner cuts.
What works best:
- Loaded baked potato. Classic ribeye pair. The sour cream cuts the richness.
- Mac and cheese. Doubles down on indulgence. Order only if you’re committed.
- Steamed asparagus. Strongly suggested. The vegetable keeps the plate from feeling heavy.
- Mashed potatoes. Simple. Reliable.
- Sweet potato with cinnamon sugar. Surprising mix that works.
Drinks:
- Cabernet Sauvignon — the classic ribeye pour
- Zinfandel — handles the fat well, slightly fruity
- Old Fashioned — bourbon and ribeye is one of the all-time great pairs
- Stout or porter — for beer drinkers, anything dark and malty holds up
Skip light beers and light white wines here. They get overpowered fast.
Variations and Popular Versions
Outlaw Ribeye with Garlic Butter. A pat of seasoned butter melted on top at the table. Adds shine and flavor without overpowering.
Outlaw Ribeye and Wild West Shrimp. Surf-and-turf style with LongHorn’s spicy fried shrimp piled on top.
Outlaw Ribeye with Blue Cheese Crumbles. Sharp, tangy contrast against the rich beef. Strong choice if you like bold cheeses.
Outlaw Ribeye with Mushrooms or Onion Straws. Cheaper add-ons that add texture without taking over.
Some locations also run a Parmesan-crusted version on seasonal menus. Worth asking your server.
Tips Before Ordering the Outlaw Ribeye
Order it medium. Medium-rare works too, but medium is where the fat fully melts. This is the one steak on the menu where pushing it a little past medium-rare actually makes it taste better.
Don’t skip the bone meat. The meat right against the bone is the most flavorful part. Eat it with a knife. Some servers will offer to take the bone off if you ask, but you lose flavor and the look.
Be honest about your appetite. 18 oz is a lot of steak before you’ve touched the side. If you’re not sure you’ll finish, the New York Strip or sirloin will leave you happier than half an Outlaw.
Order it for dinner, not lunch. The Outlaw Ribeye is usually a dinner-only item. Most LongHorn lunch menus run smaller steaks and lunch portions. Call ahead if you want it midday.
Watch for combo deals. LongHorn runs seasonal pricing where adding shrimp, lobster, or a side upgrade is cheaper as a bundle. Ask before ordering.
Frequently Asked Questions
What cut is the Outlaw Ribeye? It’s an 18 oz bone-in ribeye, cut from the rib section of the cow. The same section that gives you prime rib.
How much does the Outlaw Ribeye cost? Pricing varies by location and changes year to year. Ballpark: $32 to $38 at most U.S. locations. Check your local LongHorn for current pricing.
How many calories are in an Outlaw Ribeye? A plain 18 oz Outlaw Ribeye runs about 1,100 calories. Toppings, butter, and sides add to that.
Is the Outlaw Ribeye bone-in? Yes. The bone is part of the cut and part of the look and flavor.
What temperature should I order the Outlaw Ribeye at? Medium or medium-rare. Medium is the standard pick for ribeye because it gives the fat enough time to fully melt.
Outlaw Ribeye vs Flo’s Filet — which is better? Different steaks for different eaters. Outlaw is bigger, fattier, and more flavorful. Flo’s Filet is smaller, much softer, and milder. Pick based on whether you want flavor or softness.
What sides come with the Outlaw Ribeye? Choice of one side. Common picks are loaded baked potato, mac and cheese, asparagus, mashed potatoes, and sweet potato.
Is the Outlaw Ribeye gluten-free? The plain grilled steak with house seasoning is generally gluten-free. Some toppings and sides aren’t. Ask for the LongHorn allergen guide if it matters.
Is the Outlaw Ribeye worth the price? For ribeye fans, yes. Bone-in 18 oz steaks at this price are uncommon in casual dining. For lighter eaters or people who like leaner cuts, the filet or sirloin is a better value.
How do I reheat leftover Outlaw Ribeye? Best method: low and slow. Heat your oven to 250°F, put the steak on a rack over a baking tray, and warm it for 20 to 25 minutes until the inside hits about 110°F. Then sear it in a hot pan for 60 seconds per side. Avoid the microwave — it dries the meat out and ruins the texture.
Key Takeaways
- Outlaw Ribeye is LongHorn’s 18 oz bone-in ribeye, hand-cut in the restaurant
- The cut comes from the rib section, the same area as prime rib
- Order medium for the best fat melt and flavor
- Best sides: loaded baked potato, asparagus, or mac and cheese
- Strong drink pairings: Cabernet Sauvignon, Zinfandel, or an Old Fashioned
- About 1,100 calories plain, before toppings and sides
- Price usually $32 to $38, depending on location
- Pick the Outlaw for flavor and richness; pick Flo’s Filet for softness
The Bottom Line
The Outlaw Ribeye is LongHorn’s flagship steak for a reason. Bone-in, marbled, hand-cut, grilled over open flame, and big enough to feel like a real steakhouse dinner. Order it medium. Eat the meat near the bone. Pair it with something that cuts the richness. Skip the topping if it’s your first time — let the ribeye do its job.
