LongHorn is a mid-priced steakhouse — but the top of its menu climbs into serious steakhouse territory. Here’s the most expensive steak at LongHorn in 2026, the full premium tier ranked by price, and what actually makes these cuts cost more.
The Most Expensive Steak at LongHorn: The 22oz Porterhouse
The priciest steak on the LongHorn menu is the LongHorn Porterhouse (22oz) — a massive bone-in cut that combines a strip steak on one side of the bone with filet on the other. It typically runs ~$35–$41 in 2026, with reported prices from $35 (Denver checks) up to $40.79 on some menus. Prices vary by location.
Why it’s the king: a porterhouse must be at least 1.25 inches thick to earn the name (thinner, and it’s a T-bone). You get two premium cuts in one — the beefy strip and the buttery filet — plus the flavor bonus of cooking on the bone. It also comes with a side and salad, which softens the per-dollar math.
The Premium Tier, Ranked by Price
| Steak | Size | 2026 price range |
|---|---|---|
| LongHorn Porterhouse | 22oz bone-in | ~$35–$41 |
| USDA Prime Delmonico | 16oz | ~$34.99 |
| Outlaw Ribeye | 20oz bone-in | ~$25.49–$35.79 |
| Fire-Grilled T-Bone | 18oz bone-in | ~$26.79–$34.49 |
| Flo’s Filet + Lobster Tail | 9oz filet + lobster | ~$26.49–$34.99 |
| Flo’s Filet | 9oz | ~$27.79–$31.99 |
The USDA Prime Delmonico (16oz, ~$34.99) deserves special mention: it’s the only USDA Prime-graded steak on the menu. Prime is the top USDA grade — more marbling than Choice — so while the Porterhouse wins on sheer size, the Delmonico wins on grade. For the full filet breakdown, see how much Flo’s Filet costs at LongHorn.
What Makes These Steaks Premium?
Four things drive the price at the top of LongHorn’s menu:
- Grade: The Delmonico is USDA Prime; everything else premium is top-end USDA Choice, grain-finished.
- Size: 20–22oz bone-in cuts are simply more beef — and bone-in cooking adds flavor.
- Cut: Filet (Flo’s) and the filet side of the Porterhouse come from the tenderloin — the most tender, least-worked muscle, and the scarcest per animal.
- Preparation: All LongHorn steaks are hand-cut in-house daily, wet-aged for tenderness, and seasoned with the proprietary Prairie Dust blend.
One note: LongHorn does not dry-age steaks or serve Wagyu — if you see those on a steakhouse menu, you’re at a different (pricier) tier of restaurant.
Is the Porterhouse Worth It?
If you’re splitting it — yes. A 22oz Porterhouse shared between two or three people can cost less per person than individual ribeyes, and you get to taste both strip and filet. Solo, it’s a splurge: you’re paying for size and the bone-in experience more than for tenderness (the strip side won’t beat a Flo’s Filet for melt-in-your-mouth texture).
For the complete menu and prices, see our LongHorn menu with 2026 prices — and compare with our cheapest steak at LongHorn guide for the other end of the menu.
Frequently Asked Questions
What is the most expensive steak at LongHorn Steakhouse?
The 22oz LongHorn Porterhouse — a bone-in cut combining strip steak and filet, typically ~$35–$41 in 2026 depending on location.
How much is the LongHorn Porterhouse?
Usually $35–$41 in 2026. Reported prices include ~$36–$38 in Cincinnati and Denver markets and up to $40.79 on some menus. It comes with a side and salad.
What is the USDA Prime Delmonico at LongHorn?
A 16oz USDA Prime-graded ribeye-style steak (~$34.99) — the only Prime-graded steak on LongHorn’s menu, making it the premium-grade pick versus the Porterhouse’s biggest-cut pick.
Does LongHorn have dry-aged steaks?
No. LongHorn wet-ages its beef (vacuum-sealed aging for tenderness) and does not offer dry-aged steaks or Wagyu.
What is the biggest steak at LongHorn Steakhouse?
The 22oz LongHorn Porterhouse is the biggest single steak on the menu, followed by the 20oz Outlaw Ribeye.
