Steakhouse Adventures: Longhorn

I’ve been a few times in Longhorn Stakehouse, when you arrive to the place is like being transported back in the wild west. They are proud to serve only fresh food, never frozen, and to have a passion for grilling

The Place

Menu

If you have the chance to go to any steakhouse in the US you will notice that all of them have in the menu a surf and turf combination. That’s not typical back home, and in my case I prefer not to mix them in the same meal, but just for curiosity I went for it, the guilty pleasure was a 7oz hand season Flo’s filet paired with garlic and herb crusted jumbo shrimp fired grilled in cedar plank. Interesting combination, and quite tasty, but still prefer to keep both separate.

Flo Filet with Grilled Shrimps

I have also had the18oz bone in Outlaw Ribeye, excellent choice, one of my favourite of the place. And in my last opportunity I went for the Longhorn Porterhouse, 22oz bone in porterhouse, best of both worlds a NY strip and filed all in one.

Outlaw Ribeye

Longhorn Porterhouse

If you think the steaks is not enough, they serve a wide selection of starters, I particularly tried the onion soup, which was ok, the authentic ranch house chili, not bad but I prefer to stick with the steaks.

Onion Soup

Chili

The huge porterhouse reminds me the Seinfeld episode “The Maid” where George is trying to get a new nickname.

Kruger: Let's order lunch.

Kruger: Mary, I will have a chef's.

Male worker: Turkey sandwich.

George: T-bone steak.

Kruger: For lunch?

George: Well, I am just a T-bone kinda guy. Love that T-bone. In fact, you might as well call me…

Watkins: That sounds good. I'll have one, too.

Kruger: Watkins, you're havin' a T-bone?

Watkins: I love 'em.

Kruger: Well, then we should call you T-bone.

George: Uh, no. No, we shouldn't.

Kruger: T-bone!

All: T-bone! T-bone! T-bone! T-bone! T-bone! T-bone! T-bone! T-bone!