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The Complete Steak Temperature Guide for LongHorn

Order medium rare (130–135°F) for ribeyes and strips, and medium rare to medium for filets at LongHorn. This is what the grill cooks target for the best crust-to-juice ratio.

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

Chef Recommendations by Cut

  • Flo's Filet: Medium rare — butter-knife tender
  • Outlaw Ribeye: Medium rare — marbling needs warmth
  • Renegade Sirloin: Medium — leaner, holds up better
  • New York Strip: Medium rare — classic steakhouse temp
  • Porterhouse/T-Bone: Medium rare — filet side stays tender

Common Mistakes

  • Ordering well done on a premium ribeye — you lose the marbling benefit
  • Cutting into the steak immediately — let it rest 3–5 minutes
  • Not specifying temperature — default is often medium
  • Ordering rare on sirloin — lean cuts can feel undercooked

Steak Temperature FAQ

LongHorn chefs recommend medium rare (130–135°F) for ribeyes and strips, and medium rare to medium for filets. This delivers the best balance of crust and juice.
Simply say the level: "medium rare, please." LongHorn cooks to standard USDA temperature ranges. You can also say "warm red center" for medium rare.
LongHorn grill cooks use experience and timing calibrated to each cut's thickness. If you want precision, ask them to check with a probe — most kitchens will accommodate.
Pittsburgh (charred outside, rare inside) is not on the standard menu but some locations will accommodate if you ask. Call ahead to confirm.
Yes. LongHorn will recook or replace a steak that does not match your requested temperature. Politely tell your server as soon as you cut into it.
Flo's Filet is the top choice for rare. Its tenderness shines at lower temperatures where leaner cuts would feel chewy.

Not Sure Which Cut to Order?

Use our interactive steak finder to match your appetite, flavor, and budget.

Steak Guide Wizard →