The Best Dishes At LongHorn Steakhouse, Ranked

If you ask us, LongHorn Steakhouse is one of the best large-scale restaurants in the country. Compared to some of its fellow steakhouse chain brethren, the atmosphere at LongHorn tends to be a little more comfortable, unpretentious, and low-key. But more importantly, the menu at LongHorn showcases some seriously delicious, top-notch grub — especially for a chain restaurant that's grown to well over 500 locations (via Statista).

So, how did LongHorn victoriously rise the ranks to become such a beloved institution among beef lovers over the years? As always, it comes down to the quality of the food. According to LongHorn Chef Michael Senich, one of the best tips for cooking a great steak is to always opt for a fresh steak over a frozen one — a practice that LongHorn follows in its own kitchens, according to a LongHorn line cook on Reddit.

With a menu teeming with nearly a dozen different steaks and all kinds of other equally tempting choices, how should you know what to choose? We've taken the time to showcase some of the best hits on the menu, along with a few limited-time fan favorites that we're rooting for to make a comeback. Here are some of the most delicious LongHorn Steakhouse dishes ever created, leading up to the absolute best.

You might be wondering how a chicken dish ended up on a list about a steakhouse. But the reality is that LongHorn whips up more than just a killer slab of flame-licked cow muscle — the restaurant excels at virtually everything it does in the kitchen, from chicken and seafood to appetizers and desserts. So if you only stick to steaks here, we can't really say that we blame you, considering how delicious they are — but just know that exploring different territory across the menu is totally worth it. And a great place to start is the Parmesan Crusted Chicken.

Made with two juicy grilled chicken breasts slathered in a creamy parmesan garlic cheese sauce with a special touch of bread crumb crust, this dish is bound to please any cheese lover. The touch of cheesy parmesan crust on top adds some nice textural contrast to the velvety garlic cream sauce and tender chicken. Honestly, this dish kind of tastes like eating an awesome bowl of chicken alfredo, but without the pasta — and that's what we love about it. It's no wonder so many die-hard fans consider this a top-tier dish at LongHorn (via Reddit). If you haven't given this dish a whirl yet, do yourself a favor and see what you've been missing out on. Once you taste that cheesy crust, you'll never look back.

There's a reason that chicken wings are always a crowd pleaser. It doesn't get much better than handheld bites of fried farm fowl. Crispy on the outside with juicy and succulent meat underneath, there's something undeniably satisfying about eating fried chicken right off the bone. Even at a steakhouse, sometimes the moment calls for an order of chicken wings for the table to munch on. The good news is that if you're in the mood for some wings, LongHorn knows how to whip up a top-notch batch that's bound to rev up your appetite.

According to Thyme and Joy, the Seasoned Steakhouse Wings at LongHorn are baked at first and then fried to order until they're nice and crispy. This is a smart way to cook chicken wings, since cooking wings raw in the fryer would take a long time. Getting baked in the oven first allows the wings to cook all the way through, and then being fried to order guarantees diners a consistently fresh and crispy batch. Tossed in LongHorn's signature seasoning, these wings aren't anything like the super saucy Buffalo-style you tend to find in sports bars. Instead, the crunchy exterior of these wings is deliciously speckled with dry rub, creating a crispy, seasoned skin that's truly mouth-watering. Served with a side of homemade blue cheese dressing and a side of buffalo sauce, these wings are made for dunking. Keeping the sauce on the side allows LongHorn's wings to maintain a higher level of crispiness, ensuring a consistently crunchy bite right off the bone.

Surf and turf gives you the best of both worlds. When you're in the mood for seafood and land-roaming fare at the same time, there's no need to limit yourself at LongHorn, since the restaurant offers combos to satisfy all of your cravings on one plate. And when it comes to surf and turf combos, you can't go wrong with the Renegade Sirloin & Redrock Grilled Shrimp from LongHorn.

Made with a thick cut of sirloin cooked to your desired level of doneness and paired with a couple of shrimp skewers basted in a smoky tomato butter, this dish also comes with rice and two sides. As the smoky tomato butter drizzles over the grilled shrimp, it melts down onto the bed of fluffy rice underneath, providing it with some top-notch flavor that will have you licking every drop from your lips. The shrimp is perfectly tender, sweet, and briny, and the sirloin is beefy and succulent. While you can always opt for broccoli, asparagus, or any other side that you please, we feel nothing rounds out this meal better than a loaded baked potato and a Caesar salad. When you're feeling exceptionally hungry, the Renegade Sirloin & Redrock Grilled Shrimp is one of the tastiest plates LongHorn has to offer.

When you have a sweet tooth, one of the last places you'd probably think to go is a steakhouse. But the reality is that some steakhouses offer a killer dessert menu that could give even the best sweet shops a run for their money. LongHorn Steakhouse has earned a spot among those restaurants, thanks in large part to its Chocolate Stampede.

LongHorn's Chocolate Stampede comes with two thick slices of chocolate cake (layered with six different types of chocolate). To bring even more decadence into the mix, the restaurant pairs these chocolate cake slices with two scoops of vanilla bean ice cream drizzled with a little more chocolate sauce. If that sounds like an onslaught of chocolate, just remember that this dessert is billed as a stampede, and stampedes aren't exactly restrained. To say this dessert is overflowing with chocolate would be an understatement. Wildly rich, this dish is best suited for those who love to throw all dietary cautions to the wind and blissfully bask in a flood of chocolate and ice cream. Embracing the indulgence and pleasure of a delicious dessert like this is truly epicurean.

There's a reason that ribeye is often heralded by steak lovers around the world as one of the best cuts of steak out there. According to Smoked BBQ Source, part of the reason that ribeye is so exceptionally tender is due to the well-marbled webs of intramuscular fat that extend across the cut. The ribeye is also cut from a muscle that's largely inactive during the cow's life, which helps maintain its luxurious succulence. If you're in the mood for a juicy cut of steak, we have some good news for you: LongHorn really knows its way around a ribeye.

The Outlaw Ribeye at LongHorn Steakhouse features a 20-ounce bone-in cut of steak that's seasoned to perfection and grilled over open flames. Thick and nicely marbled, this ribeye offers everything you want from a cut of steak. The exterior of this ribeye develops a beautiful char, thanks to the flames from the grill that continuously lick this cut of beef over the fire. The ribeye's thin strands of fat that branch out across this steak give the seasoning something to cling to, deepening the flavor of the beef with notes of salt and pepper. All things considered, the Outlaw Ribeye at LongHorn is easily one of the best things on the restaurant's menu.

At 22 ounces, The LongHorn Porterhouse is one beast of a feast. In fact, some diners have even claimed that this particular cut at LongHorn was one of the best steaks they've ever eaten at a restaurant (via Tripadvisor). According to Cattlemen's Steakhouse, a part of what makes the porterhouse so special is the fact that it essentially features two different cuts of beef: a filet mignon and a strip steak.

Easily confused with a T-bone steak, both cuts come from the same place inside of the cow, but there is actually a crucial difference between the two — and it basically comes down to thickness. In order to officially qualify as a porterhouse, the steak has to be at least 1¼ inches thick from the bone, while T-bones are a little thinner and fall short of this measurement. As the biggest steak the restaurant chain has to offer, The LongHorn Porterhouse is a monster of a meal, but its gargantuan size isn't the whole reason it's claiming the throne here. It's just the simple fact that this cut offers a level of richness and beefiness that's unrivaled elsewhere on the menu. Generously portioned and grilled to perfection, The LongHorn Porterhouse is astoundingly delicious and bound to deeply satisfy even the hungriest of beef lovers.