Steak Restaurant Texas Roadhouse

Our Steaks Are A Cut Above The Rest.

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Fresh and Hot off the Grill!

Are you a Texas T-Bone kind of person, or do you prefer a Ft. Worth Ribeye instead? Maybe you fancy the Filet Medallions over all other steaks.

We offer a wide variety of specially seasoned and aged steaks, most of which are hand-cut daily right in our restaurants and cooked just the way you like them over open gas-fired grills.

Dallas Filet*
Now you're talking! The Dallas Filet is taken from the tenderloin, which is the most tender and one of the leanest sections of meat available. Many steak lovers count this steak as their favorite due to the luxurious quality and perfect portions. No matter how many steaks you’ve had, it’s hard to turn away from a filet.
Filet Medallions*
Filet Medallions are the best of the best. These steaks are taken from the forward end of the tenderloin — known as the best part of the best section of meat. When prepared correctly, these steaks can be cut with a fork before yielding juicy flavor and velvety texture. Your choice of two sides.
Prime Rib*
So good! The Prime Rib comes from a section of meat that does not see a lot of work, which makes it very tender. The best cuts show abundant marbling, and the center "eye" section of the Prime Rib can be removed to form our Ft. Worth Ribeye steak! Please ask about our availability.

Our Prime Rib is slow cooked all day and hand cut for each order.
New York Strip*
Also known widely as the Kansas City Strip, the New York Strip is arguably the most popular steak for grilling across the country because it holds a nice balance of tenderness and leanness. An ideal cut features bright red coloring and even marbling, and it packs a ton of flavor.

We let our New York Strip age the longest – this enhances the flavor and tenderness.
Road Kill*
Just like grandma used to make. A classic 10 ounce chopped steak that takes you back to an easier time, covered in mushrooms, onions and jack cheese. It’s comfort food of the highest quality.

10 oz. of chopped steak topped with freshly cooked onions and mushroom and smothered with freshly sliced jack cheese.
Ft. Worth Ribeye*
Mmmm … the Ft. Worth Ribeye is among America’s favorite. It’s very tender and extremely flavorful due to the marbled fat that collects in the meat. A good cut features evenly dispersed, spider-webbed marbling, which packs the steak with flavor.

This might just be our most flavorful steak – due to the perfect amount of marbeling we leave in each hand-cut portion.
USDA Choice Sirloin*
The USDA Choice Sirloin is a great choice because it’s great for grilling. This steak comes from a working muscle, which makes it leaner with less fat. While it may be slightly less tender than its cousin, the New York Strip (a.k.a. the Kansas City Strip), it’s known to be more flavorful.

Did you know each Texas Roadhouse will cut around 1500 sirloins per week? We age our sirloins to ensure the perfect tenderness and flavor.
Sirloin Kabob*
Fire up the grill! Delicious marinated, tender sirloin medallions, cooked with onions, tomatoes, mushrooms, red and green peppers and served on a bed of rice. Just the smell alone will have you daydreaming about the next family cookout.
Porterhouse T Bone*
Filet and New York Strip come together for one Legendary 23 ounce steak. (Not available at all locations.) Served with your choice of two sides.

*May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

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