Texas Roadhouse is one of the best values out there for a great steak.
The freshness and attention to detail make it a fan favorite like fellow Texas great Buc-ee’s.
But other steakhouses also have their superfans. Here are the cases for nine steak contenders…
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Cost: High-end
The bull case: The key to Ruth’s Chris’s steaks is heat. They broil the steaks at an ungodly 1,800 degrees Fahrenheit and then make sure it stays hot on a still-wildly-hot 500-degree plate. The result is charring PLUS juiciness!
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Cost: A little more expensive than Texas Roadhouse
The bull case: Saltgrass uses Angus steaks, which tend to be comparable but a little higher-quality than the USDA Choice steaks Texas Roadhouse uses. Bonus points for offering country fried steak as an option!
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Cost: High-end
The bull case: My personal favorite of the high-end chains, the Capital Grille does everything just right, including its dry-aged USDA Prime steaks, simply seasoned with salt and pepper and buttered.
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Cost: In between Texas Roadhouse and the really high-end places.
The bull case: Fleming’s wet ages its steaks (no aging at Texas Roadhouse) and similar to Ruth’s Chris, broils them at 1,800 degrees to get that delicious crusting.
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Cost: Same tier as Texas Roadhouse.
The bull case: This West Coast chain has been around since the ’60s. They season and flame-grill their steaks with a focus on consistency. Unlike many steak houses, they don’t finish the steak with butter, but they will if you request it.
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Cost: Same tier as Texas Roadhouse.
The bull case: Maybe Texas Roadhouse’s biggest rival, Outback is admittedly possibly better known for its appetizers (the bread, the salad, and the Bloomin’ Onion), but it focuses on extra flavor for its steaks. They use heavy, bold seasoning and finish their steaks with both butter and oil.
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Cost: High-end.
The bull case: Morton’s has a case for calling itself “The Steakhouse.” It’s a classic location for business meetings and personal milestones. Its USDA Prime steaks are wet-aged, seasoned with salt and butter, and broiled at 1,200 degrees.
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Cost: Same tier as Texas Roadhouse.
The bull case: Logan’s Roadhouse is just fun, from the delicious yeast rolls to the Western ambience. The steaks are well-seasoned and flame-grilled with mesquite wood. And they use garlic butter for additional tastiness.
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Cost: Same tier as Texas Roadhouse. (Just a smidge more expensive)
The bull case: LongHorn is probably the “fanciest” steakhouse experience you’ll get at a chain without having to shell out $100 or more for a meal. (Sure, Ruth’s Chris is a chain, but it’s WAY pricier!) I love their NY strip.
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Cost: Mid-tier steak place … good quality for a good price.
The bull case: It’s about thoughtfulness and execution with Texas Roadhouse. From the complimentary fresh rolls with cinnamon butter to being able to pick your own specific steak if you’d like to the made-from-scratchness (“even the bacon bits, croutons, and dressings”), to the focus on consistency, value, and deliciousness.
We couldn’t leave without love for Texas Roadhouse in addition to the other contenders for “best steak.”
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So there you have it – nine steakhouses giving Texas Roadhouse a run for its money.
(And honestly, I think some of them are clearly quite a bit better – which, given that they cost more, they should be a lot better!)
Let us know your favorite in the comments (ignoring price, mine’s Capital Grille).
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