The Complete Steak Temperature Guide for LongHorn

Temperature clarity is what separates a good plate from a send-back. Order medium rare (130–135°F) for ribeyes and strips, and medium rare to medium for filets. That is where the crust-to-juice ratio usually works. Thick Outlaws can take 20+ minutes on a busy night.

Last updated: August 2026

Temperature Chart: Rare → Well Done

Rare

120–125°F

Cool red center, soft texture. Best for filet cuts.

LongHorn pick: Flo's Filet — order rare for maximum tenderness

Medium Rare

130–135°F

Warm red center, the steakhouse standard. Juicy with a firm crust.

LongHorn pick: Outlaw Ribeye, New York Strip — chef recommended

Medium

140–145°F

Pink center throughout. Good balance of juice and firmness.

LongHorn pick: Renegade Sirloin, T-Bone — ideal for leaner cuts

Medium Well

150–155°F

Slight pink, mostly brown. Drier but still flavorful.

LongHorn pick: Porterhouse if you prefer less pink in the strip side

Well Done

160°F+

Fully browned, no pink. Firm throughout.

LongHorn pick: Any cut — request butter baste to retain moisture

Cut	Best Temp	Why
Flo's Filet	Medium rare	Tenderness peaks; overcooks dry fast
Outlaw Ribeye	Medium rare	Marbling needs warmth to render
Renegade Sirloin	Medium	Leaner — rare can feel chewy
New York Strip	Medium rare	Classic steakhouse bite
Porterhouse / T-Bone	Medium rare	Protects the filet side

Ordering notes

Thick Outlaws need time — ask for an ETA when you order.
"Medium rare plus" is a real request; kitchens understand it.
Well-done ribeyes waste the marbling — pick sirloin instead.
Butter baste helps well-done orders stay edible.

Honest Caveat

Busy Friday nights stretch cook times and consistency. If temperature is non-negotiable, go early weekday or ask the server which grill cook is on the fire.

Steak Temperature FAQ

What temperature should I order steak at LongHorn?

Typical guidance is medium rare (130–135°F) for ribeyes and strips, and medium rare to medium for filets. That is where crust and juice usually both show up.

How do I tell the server my steak temperature?

Say the level clearly: "medium rare, please." You can also say "warm red center" if you want to be precise without sounding like a food nerd.

Does LongHorn use a temperature probe?

Most cooks run on timing and touch for each cut's thickness. Ask for a probe check if you're particular — kitchens usually accommodate.

What is Pittsburgh style at LongHorn?

Pittsburgh (charred outside, rare inside) isn't printed on the menu. Some locations will do it — I've had better luck calling ahead than springing it on a slammed Saturday.

Can I send my steak back if it is overcooked?

Yes. Tell your server as soon as you cut in. LongHorn will recook or replace a steak that misses the temp you ordered.

Which LongHorn steak is best for rare?

Flo's Filet is the top rare pick. Leaner sirloin at rare can feel chewy; filet stays tender.

Should I let the steak rest?

Yes — give it 3–5 minutes before cutting. Carryover cooking finishes the center and keeps juice on the plate instead of the cutting board.

Steak Finder → Outlaw Ribeye → What to Order →