LongHorn Steak Temperature Chart: How to Order Your Steak Like a Master Chef

Why Steak Temperature Matters

There is nothing worse than ordering an expensive cut of meat only to have it arrive undercooked or dried out. At LongHorn Steakhouse, grill masters use open-flame searing stations calibrated to exact internal temperatures to ensure your steak arrives with the perfect crust and interior doneness.

The Official LongHorn Temperature Chart

Cut-by-Cut Recommendations from a Steakhouse Chef

1. Tenderloin / Flo's Filet: Order Rare to Medium Rare

Because Flo's Filet has very little intramuscular fat, cooking it beyond Medium will evaporate its natural moisture and make the tender meat dry. Rare or Medium Rare preserves its velvety, melt-in-your-mouth texture.

2. Bone-In Outlaw Ribeye: Order Medium Rare

The Outlaw Ribeye requires heat to melt its heavy pockets of fat. A rare ribeye will have chewy, unrendered fat. At Medium Rare (135°F), the fat liquefies and bastes the meat from the inside out.

3. Fire-Grilled T-Bone & Porterhouse: Order Medium Rare

The Porterhouse contains two steaks on either side of the bone: a strip steak on one side and a tenderloin filet on the other. Medium Rare ensures both sections stay juicy without drying out the smaller tenderloin portion.

The LongHorn Steak Promise

LongHorn guarantees every steak is grilled to your exact specification. When your plate arrives at the table, your server will often ask you to cut into the center of the steak to verify the color and temperature. If it's not exactly how you like it, speak up! The kitchen will gladly make it right.