Longhorn Steakhouse Fire-Grilled T-Bone Menu Prices
LongHorn prices vary slightly by location, but national menu data and third-party menu trackers cluster around the low-$30 range for the Fire-Grilled T-Bone, with some markets historically showing mid-$20s and others higher due to local costs and promotions.
Longhorn Steakhouse Fire-Grilled T-Bone Prices
| Location / Source Type | Stated Price (USD) | Notes |
| LongHorn official menu listing | $31.99 | Current core “Legendary Steaks” price shown with 1,130 cal. |
| Third-party LongHorn price blog (2025) | $29.29 | Typical national average estimate; may exclude some markets. |
| Older guest menu reports (Yelp, etc.) | $23.99–$27.99 | Historical prices from specific restaurants years ago. |
| High-cost urban or tourist locations | Around low-$30s+ | Reports and social posts sometimes mention higher checks. |
Because prices shift over time and by city, the best factual assumption is that most U.S. locations today charge around the low-$30 range before tax and tip.
What Is the Longhorn Fire-Grilled T-Bone?
The Fire-Grilled T-Bone is LongHorn Steakhouse’s large, bone-in steak that combines two cuts in one: a strip steak on one side of the T-shaped bone and a tender filet section on the other. This steak is marketed as an 18 oz. signature cut, seasoned with the chain’s smoky, bold steak seasoning and cooked over an open flame (their “fire-grilled” method).
LongHorn positions this steak as the choice for guests who want both flavor and tenderness in one entrée, which is why the menu description highlights “two signature cuts, one bone.” It appears in the Legendary Steaks category alongside cuts like the Outlaw Ribeye and the LongHorn Porterhouse, emphasizing that it is one of their premium, larger steaks.
Fire-Grilled T-Bone Longhorn Calories
Calorie counts for restaurant items can vary slightly by guide, but the current LongHorn menu and independent nutrition databases consistently place the Fire-Grilled T-Bone a bit above 1,100 calories for the full steak.
Fire-Grilled T-Bone Longhorn Calories
| Source / Serving Description | Calories | Notes |
| LongHorn online menu – Fire-Grilled T-Bone | 1,130 cal | Listed for the full steak order (18 oz). |
| CalorieKing – “Fire-Grilled T-Bone Steak, 18 oz” | 1,130 cal | Matches LongHorn menu calories; includes steak only. |
| Third-party blog nutrition estimate | ~1,130 cal | Mirrors official data for the 18 oz steak. |
| Alternate database older entry (possible different size) | 830–890 cal | Likely reflects a smaller “order” size or older spec. |
So the most reliable current figure for the Fire-Grilled T-Bone as served today is about 1,130 calories for the 18 oz steak alone, not including sides, salad, bread, or beverages.
Fire-Grilled T-Bone Longhorn Nutrition
Different nutrition databases agree that this steak is very high in protein and fat, low in carbohydrates, and relatively high in sodium and cholesterol, which is typical for a heavily seasoned, large steakhouse cut.
Fire-Grilled T-Bone Longhorn Nutrition
(18 oz Fire-Grilled T-Bone, steak only – best-match values)
| Nutrient | Amount (per 18 oz order) | Key Point |
| Calories | 1,130 kcal | Large, calorie-dense entrée. |
| Total fat | ≈62 g | High, typical of marbled steak. |
| Saturated fat | ≈24 g | Above an entire day’s recommended limit for many adults. |
| Trans fat | ≈4.5 g | Present in some beef and high-heat cooking. |
| Cholesterol | ≈285 mg | Roughly near or above typical daily limits depending on guideline. |
| Sodium | ≈2,030 mg | About 85% of a 2,300 mg daily maximum. |
| Total carbohydrates | ≈1 g | Very low; steak is primarily protein and fat. |
| Dietary fiber | ≈2 g | Likely from seasoning or measurement variance. |
| Sugars | ≈1 g | Minimal. |
| Protein | ≈123 g | Extremely high protein content. |
These numbers show why the Fire-Grilled T-Bone is treated as an occasional indulgence rather than an everyday lean meal, despite its excellent protein level.
Fire-Grilled T-Bone Longhorn Protein
The Fire-Grilled T-Bone is one of the highest-protein entrées at LongHorn because it combines a big strip and a filet.
Fire-Grilled T-Bone Longhorn Protein
| Item | Approx. Protein Per Order | Notes |
| Fire-Grilled T-Bone, 18 oz | ≈123 g protein | From CalorieKing and similar nutrition databases. |
| LongHorn Fire-Grilled T-Bone (alt. listing, smaller order) | ≈73 g protein | Likely older/smaller “order” size listing. |
| General 18 oz T-bone steak reference | 70–120 g+ range | Varies with trimming and cooking method; LongHorn’s value is toward upper end. |
Even at the lower estimate, this steak well exceeds typical daily protein targets for many adults in a single meal.
Longhorn Fire-Grilled T-Bone Allergen & Ingredient Info
LongHorn notes in its allergen guide that all items are prepared in shared kitchens, so cross-contact with allergens is possible even when a specific allergen is not an intentional ingredient. For the Fire-Grilled T-Bone, the basic components are a seasoned beef steak plus any sides or toppings ordered.
Longhorn Fire-Grilled T-Bone Allergen & Ingredient Info
(Steak only – sides, sauces, and toppings may introduce extra allergens)
| Aspect | Information | Why It Matters |
| Core ingredient | Beef (T-bone steak, 18 oz) | Primary ingredient; naturally free of gluten but high in animal protein and fat. |
| Cooking method | Grilled on shared equipment | Same grills may be used for items containing dairy, gluten, and other allergens. |
| Seasoning | Signature steak seasoning | Typically includes salt, spices, and flavorings; some blends may contain or contact allergens depending on production. |
| Major allergens (steak itself) | No direct egg, peanut, tree nut, or shellfish ingredients reported for plain steak | Allergen guide focuses risk more on sauces, toppings, and sides, but cross-contact is still possible. |
| Gluten | Steak itself is generally gluten-free by ingredients, but prepared in shared kitchen | Guests with celiac disease should treat it as cross-contact risk and verify with restaurant. |
| Dairy | Plain steak without butter toppings may be dairy-free by ingredients | Some locations use butter or butter-based finishing on steaks; this should be confirmed when ordering. |
| Soy | Some seasonings or marinades may contain soy-based flavorings | Allergic guests should consult the current allergen guide or manager. |
| Nuts / peanuts | No nut ingredients in plain steak, but shared prep areas | Important for highly sensitive guests. |
Because allergen practices can change, LongHorn itself advises checking the latest allergen guide and speaking with a manager before ordering if you have allergies.
Recommended Pairings for Fire-Grilled T-Bone
Recommended pairings come from how LongHorn typically serves steaks (with salad and sides) and from common steakhouse practices for balancing a rich, high-fat entrée.
Recommended Pairings for Fire-Grilled T-Bone
| Category | Example at LongHorn / Style | Why It Pairs Well |
| Side 1 | Baked potato or loaded baked potato | Starchy side that soaks up juices; classic steakhouse pairing. |
| Side 2 | Seasoned rice or mashed potatoes | Adds comfort-food richness and balances the charred exterior of the steak. |
| Side 3 | Fresh steamed broccoli or mixed vegetables | Provides fiber and some lightness to offset the high fat and calories of the steak. |
| Salad | Side house salad or Caesar salad | Adds freshness and acidity; LongHorn often includes salads with steak dinners. |
| Bread | Honey wheat bread / steakhouse bread | Helps manage rich flavors and provides some extra carbs for satiety. |
| Sauce | Steak sauce or garlic butter (optional) | Enhances flavor, but adds more fat and sodium; many guests use minimal amounts. |
| Beverage 1 | Unsweet iced tea or water | Helps keep overall sugar lower and lets steak flavor stand out. |
| Beverage 2 | Red wine (e.g., Cabernet or Malbec) where legal | Tannins complement the beef’s fat and char. |
From a nutrition standpoint, choosing one starchy side and one vegetable side plus a salad is a more balanced way to enjoy this high-calorie steak than doubling up on heavy, cheesy sides.
How to Make Fire-Grilled T-Bone Longhorn Recipe
This is not the official proprietary recipe, but a home copycat approach that mimics the style: a big T-bone, bold seasoning, and high-heat grilling similar to what LongHorn advertises as its “fire-grilled” method.
Ingredients (for 2 large T-bones)
- 2 T-bone steaks, about 16–18 oz each, at least 1–1.5 inches thick
- 2–3 teaspoons coarse kosher salt
- 1½–2 teaspoons freshly ground black pepper
- 1–2 teaspoons smoked paprika or chili powder (for smoky, char-like flavor)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or dried rosemary (optional herb note)
- 1–2 tablespoons neutral high-smoke-point oil (like canola or avocado oil)
- Optional: 1–2 tablespoons butter plus a crushed garlic clove and fresh herbs for basting
Step-by-Step (Copycat Style)
Bring Steaks to Room Temperature
Pat steaks dry and let them sit out for about 30 minutes to help them cook more evenly and sear better.
Season Generously
Mix salt, pepper, paprika or chili powder, garlic powder, onion powder, and herbs.
Lightly oil the steaks, then coat both sides and the edges with the seasoning blend. Aim for a bold crust similar to a steakhouse steak.
Preheat Grill Very Hot
Heat a gas or charcoal grill to high (about 230–260°C / 450–500°F) so the grates are very hot.
Brush grates with oil or use a grill-safe spray to reduce sticking.
Sear Over Direct Heat
Place steaks directly over high heat.
Sear 3–4 minutes on the first side without moving them, then rotate slightly if you want cross-hatch marks and cook another 1–2 minutes.
Flip and Cook to Desired Doneness
Flip the steaks and sear another 3–5 minutes depending on thickness and preferred doneness.
For medium-rare, aim for internal temperature around 54–57°C (130–135°F); for medium, about 60–63°C (140–145°F). Use a meat thermometer for accuracy.
Optional Butter Baste
During the last 1–2 minutes, you can place a small pat of butter on each steak and let it melt over the top, or baste with a mix of melted butter, garlic, and herbs for extra richness.
Rest Before Serving
Transfer steaks to a plate or cutting board, tent loosely with foil, and rest 5–10 minutes so juices redistribute. Then serve with baked potato, vegetables, or salad as preferred.
Cooking thick T-bones over very high heat with bold seasoning comes close to the flavor profile of LongHorn’s Fire-Grilled T-Bone, though the exact proprietary spice mix and equipment remain unique to the restaurant.
Fire-Grilled T-Bone vs Outlaw Ribeye vs Ribeye
LongHorn’s Outlaw Ribeye is a large bone-in ribeye, while the house Ribeye is a boneless version; the Fire-Grilled T-Bone combines strip + filet instead of ribeye marbling. All three are high-calorie, high-protein steaks but differ in fat distribution and flavor.
Fire-Grilled T-Bone vs Outlaw Ribeye vs Ribeye
| Feature | Fire-Grilled T-Bone | Outlaw Ribeye | Ribeye (Boneless) |
| Cut description | T-bone: strip + small filet on one bone | Bone-in ribeye, heavily marbled | Boneless ribeye steak |
| Typical size | 18 oz | Around 18–20 oz (varies) | Around 12 oz (varies) |
| Menu positioning | Legendary Steaks | Legendary Steaks | Core steak offering |
| Approx. calories (steak only) | ≈1,130 cal | Often slightly higher because of marbling | Typically lower than those two due to smaller size |
| Protein | ≈123 g | Very high, usually similar magnitude | High, but lower total grams due to smaller portion |
| Fat & marbling | High fat, but split between two muscles | Very high marbling and fat, rich and juicy | High, but often a bit less intense than the Outlaw |
| Texture | Mix of tender filet and firmer strip | Very tender in center, rich and juicy | Tender, consistent texture |
| Flavor profile | Combination of “beefy” strip and buttery filet | Strong, beefy, intensely rich | Beefy and rich but less dramatic than Outlaw |
| Bone | T-shaped bone | Large rib bone | Boneless |
| Ideal for guests who… | Want two textures in one steak | Want maximum marbling and bold flavor | Prefer a classic ribeye without a bone |
18 FAQs
Here are 18 facts framed as FAQs with concise, factual answers about LongHorn’s Fire-Grilled T-Bone.
Is the LongHorn Fire-Grilled T-Bone a large steak?
Yes, it is advertised as an 18 oz steak, which is significantly larger than a typical 8–10 oz restaurant steak.
How many calories are in the Fire-Grilled T-Bone?
A full Fire-Grilled T-Bone steak at LongHorn is listed at about 1,130 calories for the steak alone.
Is the Fire-Grilled T-Bone high in protein?
Yes, nutrition databases indicate roughly 120+ grams of protein for the 18 oz steak, making it extremely high in protein per serving.
Does the Fire-Grilled T-Bone contain many carbohydrates?
No, the steak itself has about 1 gram of carbohydrates, so almost all calories come from protein and fat.
Is this steak a good option for low-carb or keto-style eating?
From a macronutrient perspective, yes, because it is almost all protein and fat with very little carbohydrate, though it is very high in calories, fat, and saturated fat.
What kind of cut is a T-bone?
A T-bone combines a strip steak and a tenderloin (filet) section separated by a T-shaped bone, giving two different textures in one steak.
How is the Fire-Grilled T-Bone cooked at LongHorn?
It is seasoned and cooked over a high-heat grill, described as “fire-grilled,” with a charred exterior and juicy interior.
Is the Fire-Grilled T-Bone available well-done or only medium-rare?
Guests can request their preferred doneness; steakhouse standards allow rare through well-done upon request.
Does the steak include sides in the listed calorie count?
No, the stated 1,130 calories refer to the steak itself; sides, salads, and bread add additional calories.
Are there any major allergens in the plain Fire-Grilled T-Bone steak?
The core ingredient is beef, and the plain steak is not primarily built around common major allergens like nuts, egg, or shellfish, though seasonings and shared equipment mean cross-contact is possible.
Is the Fire-Grilled T-Bone gluten-free by ingredients?
The steak itself is typically gluten-free by core ingredients, but because it is cooked in a shared kitchen, LongHorn does not guarantee no gluten cross-contact.
How much sodium is in the Fire-Grilled T-Bone?
Nutrition databases list around 2,030 mg of sodium, which is about 85% of a 2,300 mg daily limit.
Is the Fire-Grilled T-Bone considered a lean cut?
No, it is a high-fat, well-marbled, and large portion size steak, not a lean cut like a small sirloin.
How does the Fire-Grilled T-Bone compare nutritionally to smaller steaks?
It generally has more protein and more calories than smaller steaks, often doubling or tripling the calories of a petite filet or 6 oz sirloin.
Can guests with dairy allergies order the Fire-Grilled T-Bone?
If the steak is cooked without butter or dairy-based toppings, the core beef and simple seasoning can be suitable, but allergen guides and staff should be consulted due to shared equipment and possible butter finishing.
How often does LongHorn change the Fire-Grilled T-Bone recipe?
The base concept (large T-bone, char seasoning, fire-grilled) has remained consistent over multiple menu cycles, though prices, calorie listings, and some details can change over time.
Is the Fire-Grilled T-Bone good for sharing?
Since it is 18 oz with over 1,100 calories, many diners choose to share it or take leftovers home, especially when combined with sides and appetizers.
What is the main appeal of this steak compared with other cuts?
The Fire-Grilled T-Bone offers two different textures and flavors in the same steak plus the dramatic presentation of a large bone-in cut, which many guests find satisfying and visually impressive.
Final Thought
The Longhorn Fire-Grilled T-Bone is designed as a showpiece steak: big, bold, and richly flavored, combining a strip and a filet on one dramatic bone and delivering over 1,100 calories and 120+ grams of protein in a single entrée. It is not a light meal and brings significant amounts of fat, saturated fat, sodium, and cholesterol, so from a nutrition perspective it fits best as an occasional indulgence, balanced with lighter sides like vegetables and salads and mindful choices the rest of the day.
For steak lovers who want to recreate the experience at home, using thick T-bone steaks, a bold smoky seasoning blend, and very high-heat grilling can mimic much of the flavor and texture, even if the exact restaurant seasoning remains proprietary. And when choosing between this steak, the Outlaw Ribeye, or a classic Ribeye, the decision mainly comes down to whether you prefer variety (two cuts in one), maximum marbling richness, or a slightly smaller boneless ribeye with still-strong flavor but fewer total calories.