LongHorn Ribeye: Why the Outlaw Is the Steak Regulars Don’t Switch Off Of
Quick Answer: LongHorn’s ribeye is sold as the Outlaw Ribeye, a bone-in, hand-cut steak grilled over an open flame. It comes in 18 oz and 20 oz portions, typically priced between $30 and $36. It’s known for heavy marbling, a deep char crust, and being the most forgiving cut on the menu to cook — which is why it’s the steak most regulars stay loyal to.
There’s a pattern at LongHorn that anyone who works there will tell you: people try the Renegade Sirloin first, they try Flo’s Filet for a date night, and then they find the Outlaw Ribeye and stop ordering anything else.
That’s the ribeye’s reputation across the steakhouse category in general, not just at LongHorn. The cut wins because of fat. Fat means flavor, fat means forgiveness when the kitchen overshoots by a minute, fat means the bite is still juicy on the last piece. This guide breaks down what you’re actually getting when you order one, how it compares to the rest of the menu, and the small choices that separate a good ribeye order from a great one.
What Is the LongHorn Ribeye?
LongHorn calls their ribeye the Outlaw Ribeye. It’s a bone-in cut, sliced thick — usually around an inch and a quarter — and grilled over an open flame with the chain’s signature seasoning. The bone stays in, which matters more than people think. It insulates a section of the meat from direct heat, keeps the steak juicier near the bone, and gives you that ring of meat closer to the bone that ribeye purists fight over.
The cut itself comes from the rib primal, specifically the longissimus dorsi muscle that runs along the upper back of the cow. That muscle doesn’t work hard during the animal’s life, which is why it stays tender. Surrounding it is the spinalis dorsi, also known as the rib cap, which is the most marbled piece of beef most people will ever eat. More on that in a moment.
LongHorn sources USDA Choice grade for their ribeye, which sits one tier below Prime. Choice gives you good marbling without the Prime price tag, and at LongHorn’s price point that’s the right tradeoff.
Anatomy of a Ribeye: Why Different Parts Taste Different
A ribeye isn’t one piece of meat. It’s three sections fused together by fat, and once you know what to look for you’ll never eat one the same way again.
The eye is the large, round center of the steak. It’s the longissimus dorsi muscle — lean, tender, and the part most people think of when they imagine a ribeye. Good flavor, even texture.
The spinalis (rib cap) is the curl of darker, more marbled meat wrapping around the outside of the eye. This is the best part of the steak. It’s more tender than the eye, more flavorful, and picks up more char because it sits on the edge of the cut. Some people save it for last. Some people eat it first. Both are defensible.
The complexus is a smaller, third section of meat tucked between the eye and the cap. Most people don’t notice it as a separate piece, but it’s there, and it’s leaner than the cap.
If your Outlaw arrives and the rib cap looks pale or rubbery, something went wrong in the cook. A properly grilled ribeye has a deeply rendered cap with visible char and soft fat. That’s the section worth checking before you take the first bite.
USDA Grading: What Quality of Beef Are You Eating?
USDA grades beef on marbling — the flecks of fat distributed inside the muscle. More marbling means more flavor, more tenderness, and a higher price tag. There are three commercial grades you’ll see in restaurants:
| USDA Grade | Marbling Level | Where You’ll Find It |
|---|---|---|
| Prime | Abundant | High-end steakhouses, butcher shops |
| Choice | Moderate to modest | LongHorn, Outback, most casual chains |
| Select | Slight | Grocery store value cuts, budget chains |
LongHorn uses USDA Choice, which puts them above the budget-tier chains but below the white-tablecloth steakhouses. For a ribeye specifically, Choice is plenty — the cut is so naturally marbled that the difference between Choice and Prime is smaller on ribeye than it is on, say, sirloin. You’re not missing much at this price point.
If you’ve ever wondered why a $90 ribeye at a downtown steakhouse tastes different from a $32 Outlaw, the grade is most of the answer. The other part is dry-aging, which LongHorn doesn’t do at scale.
Main Ingredients
The whole plate is built on three things. The ribeye itself, bone-in, hand-cut. The signature seasoning blend, which is the same one that goes on the Renegade — salt-forward, with black pepper, garlic, paprika, and house spices. And open flame heat.
That’s the base. Add-ons are optional: garlic butter, parmesan crust, sautéed mushrooms and onions, blue cheese crumbles. None of these are required and most regulars skip them entirely on the ribeye, because the fat is doing the work that butter would do on a leaner cut.
Taste and Flavor Profile
Ribeye is what people are picturing when they imagine “steakhouse steak.” Heavy beef flavor, rich on the palate, juices that pool on the plate. The Outlaw delivers that, full stop.
The seasoning crust is what makes LongHorn’s version recognizable. The salt-forward blend pulls moisture to the surface, that moisture hits 500-degree open flame, and you get a hard char through the Maillard reaction. Underneath that crust the fat has rendered and basted the meat from the inside. The bite is layered: crust, then a thin band of just-cooked exterior, then the pink center where the fat is still soft and silky.
Texture-wise, ribeye is the opposite of sirloin. Where the Renegade is firm and direct, the Outlaw is rich and buttery in spots. It coats your mouth. Some people love that. A few people find it too heavy — those people are usually filet drinkers and should stay there.
How LongHorn Cooks the Outlaw Ribeye
Open flame, gas-fired, around 500°F at the grate. The steak goes on dry — no oil, just the seasoning crust. Because the ribeye has so much fat, drippings hit the flame constantly, which is what creates the live-fire smokiness you taste. That flare-up effect doesn’t happen the same way on a leaner steak.
The kitchen sears one side hard, flips once, sears the second side, then pulls the steak to a cooler zone to finish to internal temp. The bone adds a couple of minutes to the total cook time compared to a boneless cut, which is why a ribeye sometimes takes longer to arrive at the table.
Then the steak rests for two to three minutes before plating. That rest is non-negotiable on a ribeye — without it, the rendered fat and juices run out onto the plate instead of staying in the meat.
Ribeye Doneness Chart
Doneness matters more on ribeye than people realize, but the cut is forgiving enough that several temperatures work:
| Doneness | Internal Temp | Look | Best For Ribeye? |
|---|---|---|---|
| Rare | 120–125°F | Cool red center | Risky — fat under-renders |
| Medium-rare | 130–135°F | Warm red center | The sweet spot |
| Medium | 140°F | Pink throughout | Still juicy, well-rendered |
| Medium-well | 150°F | Slight pink | Acceptable on ribeye only |
| Well-done | 160°F+ | No pink | Wasted on this cut |
Two notes on this chart. First, rare is actually a worse order on ribeye than people think. The whole appeal of the cut is the rendered fat, and at rare temperatures the fat is still firm and chewy instead of soft and integrated. Medium-rare is the floor. Second, medium-well is the only steak on the LongHorn menu where it doesn’t ruin the dish — the ribeye’s fat content protects it from drying out the way a sirloin would.
Nutritional Information
| Size | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| 18 oz | ~1,150 | 92 g | 84 g | ~1,800 mg |
| 20 oz | ~1,280 | 102 g | 94 g | ~2,000 mg |
These are estimates for the steak only, before sides or toppings. They also assume an average trim — actual fat content varies steak to steak because ribeye marbling is never identical.
A few honest notes on these numbers. The calorie count is high. There’s no way to soften that — a ribeye is a high-calorie meal by design, and most of it is fat. That fat is also why the steak tastes the way it does, so trying to “make it lighter” defeats the point of ordering it. If calories are the constraint, the Renegade Sirloin is the better menu pick.
Sodium is also high because of the seasoning crust. Ask for lightly seasoned if that matters.
The protein numbers, on the other hand, are excellent. A 20 oz ribeye carries over 100 grams of protein, which is a full day’s intake for most adults.
Outlaw Ribeye vs Other LongHorn Steaks
This is the comparison most people are running in their head at the table:
| Steak | Cut | Marbling | Best Doneness | Price Range | Best For |
|---|---|---|---|---|---|
| Outlaw Ribeye | Bone-in ribeye | High | Medium-rare to medium | $30–$36 | Rich flavor, forgiving cook |
| Renegade Sirloin | Top sirloin | Low | Medium-rare only | $14–$25 | Lean, beef-forward, value |
| Flo’s Filet | Tenderloin | Low to moderate | Medium-rare | $28–$34 | Buttery texture, occasion meal |
| Porterhouse | Strip + tenderloin | Moderate | Medium-rare | $36–$42 | Two cuts in one, big appetite |
The ribeye’s edge is forgiveness. Order the Renegade at medium-well and you’ll be unhappy. Order the Outlaw at medium-well and it’ll still be juicy because the fat keeps it from drying out. That’s the practical reason ribeye is the most-ordered cut in American steakhouses — it survives small kitchen mistakes that other cuts don’t.
Flo’s Filet is more tender, but it’s also less flavorful, because tenderness and flavor on a steak are usually in opposition.
LongHorn Ribeye vs Other Chains
If you’re choosing between casual chains for a ribeye dinner, here’s the landscape:
| Chain | Ribeye Name | Size | Bone-In? | Price Range |
|---|---|---|---|---|
| LongHorn | Outlaw Ribeye | 18–20 oz | Yes | $30–$36 |
| Texas Roadhouse | Ribeye | 10–16 oz | No | $20–$30 |
| Outback | Bone-In Ribeye | 18 oz | Yes | $32–$38 |
A few honest takes on the comparison. Texas Roadhouse runs a smaller, boneless ribeye at a lower price point — better value per dollar if you’re not committed to bone-in. Outback’s bone-in is similar to LongHorn’s in size and concept; the difference shows up in the seasoning (LongHorn’s is saltier, Outback’s is sweeter) and in cook consistency, where LongHorn tends to be tighter from location to location. The LongHorn Outlaw wins on bone-in size for the price, and on the open-flame char specifically.
Why People Love the Outlaw Ribeye
A few reasons stack up.
First, the bone. Bone-in steaks taste different from boneless ones because of how heat moves through the cut. The bone slows the cook on one side, which means you get a wider band of perfectly cooked meat across the steak instead of a thin pink center surrounded by gray.
Second, the fat is properly rendered. A lot of restaurants undercook the fat on a ribeye, which leaves chewy white streaks running through the meat. LongHorn’s open flame is hot enough and the cook time long enough that the fat actually melts into the meat the way it’s supposed to. If you’ve ever cut into a ribeye somewhere else and had to push the fat to the side of your plate, you’ll notice the difference.
Third, the consistency. People keep ordering the Outlaw because it shows up the same way every visit. Chain restaurants have a reputation for variance, and LongHorn’s grill training is tight enough that the steak arrives at the table the same in Atlanta as it does in Phoenix.
Fourth, the steak fills the plate. A 20 oz bone-in ribeye is a meal you can see across the dining room. Some of the appeal is theater, and that’s a fine reason to order one.
Best Side Dishes and Drink Pairings
Ribeye is rich, so the sides should either lean into that or cut against it. Both work.
Loaded baked potato leans in. The butter, sour cream, bacon, and chives layer onto the fat-forward steak and you end up with a meal that’s basically pure indulgence. That’s the move if you’re going for it.
Grilled asparagus or broccoli cuts against the richness. Vegetables don’t sound exciting next to a ribeye, but a few bites of something green between bites of fatty steak reset your palate and let you actually finish the meal. Without that contrast, half the steak ends up in a takeout box.
Steakhouse mac is technically fine with ribeye, but it’s a heavy-on-heavy combo. Doable if you came in hungry. Risky if you didn’t.
Skip the seasoned rice. It’s underseasoned compared to the steak and it doesn’t add anything to the plate.
For drinks, ribeye is where Cabernet Sauvignon actually earns its reputation. Cab’s tannins are built for high-fat cuts — the tannin grips the fat in your mouth and clears it between bites, which is why steak-and-Cab is a cliché that’s actually correct here. A California or Washington Cab works. Argentine Malbec is the runner-up; it’s lighter on tannin but the fruit pairs well with the char. Zinfandel is a third option if you want something jammier.
If you’re a beer person, this is the steak where a stout or porter makes sense. The roasted malt notes echo the char on the meat. Lighter beers get bullied by the fat. If you’re not drinking, sparkling water with lemon does more for your palate than iced tea — the carbonation cuts through fat better than tannin from tea does.
Variations and Popular Versions
Two sizes on the Outlaw — 18 oz and 20 oz. The 18 oz is the default order. The 20 oz is for people who actually want the extra two ounces of meat and aren’t ordering an appetizer.
Toppings worth knowing about:
The Parmesan-Crusted Outlaw is on the menu but most ribeye regulars skip it. The crust competes with the seasoning instead of complementing it, and the parmesan ends up muting the fat flavor. If you want a parm crust, get it on the Renegade where the steak needs the extra interest.
Garlic butter melted on top is the safe upgrade. It doesn’t change much because the steak already has plenty of fat, but it adds gloss and a little garlic punch that some people prefer.
Sautéed mushrooms and onions are the classic ribeye add-on. They work because the mushrooms soak up the steak juices on the plate and give you something to drag through the fat. Onions caramelized on the grill add a touch of sweetness that balances the salt.
Common Mistakes When Ordering Ribeye
A few mistakes show up repeatedly, and they all dull a steak that would otherwise be excellent:
Ordering it well-done. Even the most fat-forgiving cut on the menu has a ceiling. Past 160°F, the fat finishes rendering and starts toughening. If you only eat well-done steak, the ribeye is wasted on you. Get the Renegade and save the difference.
Asking for it without seasoning. People do this thinking they’ll taste the meat more clearly. They won’t. The seasoning crust is what creates the char that defines this steak. Unseasoned, the ribeye is flatter and missing its best textural layer. Lightly seasoned is a fair compromise; unseasoned is a downgrade.
Pairing with a seafood appetizer that fights the fat. A creamy crab dip or a heavy lobster appetizer doubles down on richness before the steak even arrives. By the time the ribeye lands, your palate is already maxed out. Pick an appetizer that cuts against the steak — a wedge salad with blue cheese works, or a citrus-forward ceviche if it’s available.
Cutting into it immediately. If your steak arrives and you slice in within the first thirty seconds, the juices run out onto the plate. Wait. Even at the table, give it another minute beyond what the kitchen did.
Tips Before Ordering
Order it medium-rare to medium. Both work on ribeye. Anything past medium-well loses you the cut’s main appeal.
Try it plain the first visit. The seasoning blend is the whole identity of the dish — toppings only get useful once you know what the base tastes like.
Watch the size jump. The 20 oz is only a few dollars more than the 18 oz at most locations and gives you noticeably more steak. Better value if you can finish it.
If you have leftovers, save them. Ribeye reheats better than most steaks because the fat re-melts. The best method is low oven heat — 275°F for about ten minutes — followed by a quick hot sear in a pan to re-crisp the crust. Microwaving is fine if you’re not picky, but cut the steak into smaller pieces first and use 50% power so the fat doesn’t blow out.
If you’re getting it for takeout through DoorDash, Uber Eats, or Grubhub, ribeye holds up better than the leaner cuts because the fat keeps the meat moist during the drive. Still ask for one level under your preferred doneness — residual heat continues the cook.
Who Shouldn’t Order the Outlaw Ribeye
Worth being honest about. The ribeye isn’t for everyone.
If you’re sodium-restricted, the seasoning crust pushes you past 40% of your daily limit before you even touch a side. Even lightly seasoned, the ribeye has more sodium than the average dinner entree.
If you find fat off-putting, you’ll spend most of the meal cutting around the marbling. The whole point of ribeye is the integrated fat. Get Flo’s Filet — it’s lean and tender, which is what you actually want.
If you only eat steak well-done, you’re paying for marbling that won’t survive the cook. The Renegade is a better fit.
If you’re trying to keep the meal under 800 calories, the ribeye starts at 1,150 before sides. The math doesn’t work. Order the 6 oz Renegade instead.
Key Takeaways
- Bone-in ribeye, hand-cut, open-flame grilled with LongHorn’s signature seasoning
- Two sizes: 18 oz and 20 oz — priced roughly $30 to $36
- USDA Choice grade — solid marbling for the price
- The rib cap (spinalis) is the best part of the steak — taste it first or last, just don’t miss it
- Medium-rare is the sweet spot; medium-well is acceptable here but not on other cuts
- High in calories (~1,150+) and sodium (~1,800 mg) — not the menu’s lighter option
- Pair with a Cabernet Sauvignon, a loaded baked potato, and something green to cut the richness
Frequently Asked Questions
What is the LongHorn Outlaw Ribeye?
A bone-in ribeye steak, hand-cut in-house and grilled over an open flame with LongHorn’s signature seasoning. It comes in 18 oz and 20 oz sizes.
How much does the Outlaw Ribeye cost?
Roughly $30 for the 18 oz and $34–$36 for the 20 oz, depending on the location. Prices vary by region.
How many calories are in the Outlaw Ribeye?
About 1,150 calories for the 18 oz and 1,280 for the 20 oz, steak only. Sides and toppings add more.
Is the LongHorn ribeye Prime or Choice?
USDA Choice grade. Prime is one tier above, but Choice ribeye still has enough marbling to deliver the cut’s full flavor.
What’s the difference between the Outlaw Ribeye and the Renegade Sirloin?
The Outlaw is a fattier, richer bone-in ribeye. The Renegade is a leaner top sirloin. Ribeye is more forgiving to cook and more flavor-dense; sirloin is leaner, firmer, and cheaper.
What’s the best doneness for ribeye?
Medium-rare (130–135°F). Medium also works because the cut has enough fat to stay juicy. Avoid going past medium-well.
Is the Outlaw Ribeye gluten-free?
The steak and seasoning are. The parmesan crust topping is not. Tell your server if you have celiac disease — cross-contact in the kitchen is possible.
Can I order the Outlaw Ribeye for takeout?
Yes, through LongHorn’s online ordering, curbside, and major delivery apps including DoorDash, Uber Eats, and Grubhub. Ribeye holds up well in transit because the fat keeps it moist.
How do I reheat leftover ribeye?
Low oven heat — 275°F for about ten minutes — then a quick hot sear in a pan to re-crisp the crust. Don’t microwave on full power; the fat blows out and the steak gets rubbery.
Closing Thought
The Outlaw Ribeye is the steak you order when you’ve decided to stop apologizing for what dinner is going to be. It’s heavy, it’s rich, it costs more than the Renegade, and it’s the most flavorful thing on the menu. If you’ve been to LongHorn three times and you’ve never ordered it, you’re due. Eighteen ounces, medium-rare, loaded baked potato, glass of Cabernet. That’s the meal that explains why this is the steak regulars don’t switch off of.