The best steak at Texas Roadhouse depends on what you want. The 12oz Ft Worth Ribeye ($24.99) has the most flavor, the 12oz New York Strip ($22.99) is the best all-round eat, the 6oz Sirloin ($16.99) is the best value, and the Dallas Filet ($26.99) is the most tender.
How do the steaks rank against each other?
Ranked on eating quality rather than price, the order runs Ribeye, New York Strip, Porterhouse, Dallas Filet, 8oz Sirloin, 6oz Sirloin. That order flips completely once you weigh cost, calories or tenderness, which is why a single winner is misleading.
Every steak is hand-cut in the restaurant daily rather than portioned off-site, and each one is priced with two sides included. The gap between the cheapest and most expensive steak is a difference in the beef itself, not in what lands around it.
| Steak | Price | Calories | Flavor | Tenderness | Tasting note |
|---|---|---|---|---|---|
| Ft Worth Ribeye 12oz | $24.99 | 960 | 10/10 | 7/10 | Heaviest marbling on the menu. The fat renders into the meat, so it tastes richest and leaves the most residual grease on the plate. Some bites are fat, not muscle. |
| New York Strip 12oz | $22.99 | 640 | 8/10 | 7/10 | Firm, even grain with a fat cap along one edge. Beefy without the ribeye’s richness, and it holds seasoning well. The steak most people finish and do not regret. |
| Porterhouse 23oz | $28.99 | 1040 | 8/10 | 8/10 | Strip on one side of the bone, tenderloin on the other. You get two textures in one order, but the two sides cook at different rates. |
| Dallas Filet 6oz | $26.99 | 270 | 5/10 | 10/10 | Cuts with almost no resistance. Very little fat means very little beef flavor, so it leans on the crust and seasoning for taste. Smallest portion at the highest price. |
| Sirloin 8oz | $18.99 | 340 | 6/10 | 6/10 | Lean and chewier than the strip, with a mineral edge. Two more ounces than the 6oz for two dollars, which is the best upgrade on the steak list. |
| Sirloin 6oz | $16.99 | 250 | 6/10 | 6/10 | The entry steak. Small enough that a minute of overcooking turns it grey and tight. Order it a shade rarer than you normally would. |
Which steak gives you the most beef per dollar?
On raw cost per ounce, the 23oz Porterhouse leads at roughly $1.26, then the 12oz New York Strip at about $1.92 and the Ribeye at $2.08. The 6oz Dallas Filet is the most expensive beef on the menu at roughly $4.50 an ounce.
One caveat matters: the Porterhouse’s 23 ounces is a bone-in weight, so a slice of that figure is bone you are not eating. Compare it against boneless cuts with that in mind. The strip is the honest value leader among steaks you eat alone.
| Steak | Price | Ounces | Cost per ounce | Calories per ounce |
|---|---|---|---|---|
| Porterhouse | $28.99 | 23 (bone-in) | ~$1.26 | ~45 |
| New York Strip | $22.99 | 12 | ~$1.92 | ~53 |
| Ft Worth Ribeye | $24.99 | 12 | ~$2.08 | ~80 |
| Sirloin 8oz | $18.99 | 8 | ~$2.37 | ~42 |
| Sirloin 6oz | $16.99 | 6 | ~$2.83 | ~42 |
| Dallas Filet | $26.99 | 6 | ~$4.50 | ~45 |
The calories-per-ounce column explains the ribeye in one number. At roughly 80 calories an ounce it is nearly double the sirloin’s density, and that gap is fat. That fat is exactly why it tastes the way it does, so treat 960 calories as the price of the flavor rather than a flaw.
Which steak sells the most, and is that the one to order?
Texas Roadhouse does not publish sales figures by cut, but the sirloin is the one most often cited as the volume seller: it carries the lowest steak price, the lowest calorie count, and it anchors most combo orders. Popularity there tracks price, not eating quality.
The practical read: if the sirloin is what fits your budget, take the 8oz over the 6oz. Two extra ounces for two extra dollars is the cheapest ounce on the whole steak list, and the thicker cut is far more forgiving on the grill than the 6oz, which goes from medium to well done in under a minute.
Ribeye, strip or filet: how do they actually eat?
The ribeye is rich and loose-grained with pockets of fat throughout. The strip is firm and uniform with a single fat cap. The filet is soft and mild with almost no internal fat. Those three textures are the real decision, not the price gaps.
- Ft Worth Ribeye. Best if you want the steak to taste loudly of beef and fat. Failure mode: ordered well done, the fat renders out and you are left with dry, stringy meat and a $24.99 bill.
- New York Strip. Best if you want a clean, chewy, satisfying steak with no fatty bites to work around. Failure mode: the fat cap needs heat to soften, so a strip pulled at rare can leave that edge rubbery.
- Dallas Filet. Best if texture matters more than flavor, or if fatty meat bothers you. Failure mode: people expecting the most expensive steak to taste the strongest are usually disappointed. It is the mildest cut on the menu by design.
Which steak is best for two people?
The 23oz Porterhouse is the sharing order. It carries a strip and a tenderloin on opposite sides of a single bone, so two people can split it and each get a different cut, and its per-ounce cost is the lowest of any steak listed.
Split two ways it works out to roughly 11 ounces of beef per person for about $14.50 each in steak cost, which undercuts ordering two sirloins. The trade-off is doneness: the tenderloin side is thinner and cooks faster than the strip side, so one half will always run a shade more done. If one of you likes medium-rare and the other likes medium, that quirk works in your favor.
What doneness should you ask for on each cut?
Fatty cuts need more heat to eat well, lean cuts need less. Ribeye and Porterhouse are best around medium-rare to medium so the fat softens. Sirloin and filet are lean and turn dry fast, so order them at or below medium-rare.
| Cut | Order it | Why |
|---|---|---|
| Ft Worth Ribeye | Medium rare to medium | Needs enough heat to render intramuscular fat. Below medium rare the fat stays waxy. |
| New York Strip | Medium rare | Firm grain stays tender; the fat cap gets just enough heat. |
| Porterhouse | Medium rare | The filet side will land closer to medium on its own. Ordering medium overcooks that half. |
| Dallas Filet | Rare to medium rare | Almost no fat to protect it. Past medium it goes chalky. |
| Sirloin 6oz / 8oz | Rare to medium rare | Leanest cuts and the thinnest portions. The 6oz especially has no margin for error. |
If a steak arrives more done than you ordered, send it back before you cut into more than one slice. Grill accuracy varies by kitchen and by how busy the night is.
What comes with a steak, and what should you add?
Every steak entrée includes two sides, and the bread rolls with cinnamon butter arrive free at the table at roughly 230 calories each. Individual sides are around $2.99 if you want a third, so the listed steak price is close to the real plate price.
Two warnings before you add anything: the free rolls are the easiest place to bank several hundred calories before your steak lands, and the Cactus Blossom at $8.99 runs around 2,250 calories, more than double the Porterhouse. The leanest full steak dinner here is the 6oz Sirloin with two vegetable sides.
Which steak fits your situation?
| If you want… | Order | Cost |
|---|---|---|
| The most flavor, budget aside | Ft Worth Ribeye 12oz | $24.99 |
| The best steak-for-the-money single order | New York Strip 12oz | $22.99 |
| To spend the least and still get steak | Sirloin 6oz | $16.99 |
| The smartest small upgrade | Sirloin 8oz | $18.99 |
| A steak you barely need to chew | Dallas Filet 6oz | $26.99 |
| To split one steak two ways | Porterhouse 23oz | $28.99 |
| The lowest-calorie steak dinner | Sirloin 6oz (250 cal) | $16.99 |
Where this ranking can be wrong
This is an independent guide, not an official Texas Roadhouse page, and the rankings are judgement calls about taste and texture. Two people can eat the same ribeye and disagree about it. Treat the scores as a starting point, not a verdict.
- Prices vary by location. The figures above reflect commonly listed menu pricing, but individual restaurants set their own, and the same cut can differ by several dollars between markets. Check the app or call the store before you budget.
- Cut availability varies. Not every location keeps every cut and every weight on hand every night, and hand-cutting in-house means portion sizes have small natural variation.
- Nutrition figures are for the steak alone. They do not include sides, butter, rolls or seasoning added at the grill.
- Grill execution varies. The doneness guidance assumes a kitchen hitting its targets. On a busy Saturday it may not.
FAQ
What is the best steak at Texas Roadhouse?
The 12oz Ft Worth Ribeye at $24.99 is the best steak on flavor because it carries the most marbling on the menu. If you want the strongest all-round steak rather than the richest, the 12oz New York Strip at $22.99 is the better order.
What is the best steak to get at Texas Roadhouse?
Match the cut to your priority. Flavor: Ribeye. Balance and value: New York Strip. Tenderness: Dallas Filet. Lowest price and lowest calories: 6oz Sirloin. Sharing: Porterhouse. There is no single answer that fits every table.
Which Texas Roadhouse steak is the best value?
The 12oz New York Strip at $22.99 works out to roughly $1.92 per ounce, the best rate on any single-serving steak. The Porterhouse is cheaper per ounce at about $1.26, but that weight includes the bone.
Which is the best-selling steak at Texas Roadhouse?
Sales figures by cut are not published, but the sirloin is widely regarded as the volume seller because it is the cheapest steak on the menu at $16.99 for 6oz and $18.99 for 8oz. That reflects price, not eating quality.
Is the Dallas Filet worth $26.99?
Only if tenderness is your priority. At 6oz it is the smallest steak at the highest price, roughly $4.50 per ounce, and its low fat content makes it the mildest-tasting cut. For pure beef flavor at less money, the ribeye or strip beat it.
Which Texas Roadhouse steak has the fewest calories?
The 6oz Sirloin at 250 calories, followed by the 6oz Dallas Filet at 270 and the 8oz Sirloin at 340. The 12oz Ft Worth Ribeye is the heaviest per ounce at 960 calories, which is the marbling doing its work.
Are Texas Roadhouse steaks cut in-house?
Yes. Steaks are hand-cut in the restaurant daily rather than delivered pre-portioned. One side effect is that individual steaks vary slightly in thickness and weight, which affects how quickly they hit your requested doneness.
Do Texas Roadhouse steaks come with sides?
Steak entrées include two sides in the listed price, and the rolls with cinnamon butter arrive free at roughly 230 calories each. An extra individual side runs about $2.99. Side selection and pricing can vary by location.
Related guides
- Browse the full Texas Roadhouse menu to see every cut and entrée in one place.
- Compare calorie counts across the steak list on the nutrition breakdown.
- Cheaper steak windows are covered in our Early Dine guide, with entrées around $10.99 to $12.99 on weekdays before 6pm.
- See what else is worth ordering alongside a steak in the item-by-item guide.
- Current offers and discounts are tracked on the specials page.