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LongHorn Steakhouse Fire-Grilled T-Bone Price, Calories & Nutrition (2026)

By [author name] · Last checked: October 10, 2026 ✓ Prices verified Oct 2026

The Fire-Grilled T-Bone is LongHorn’s two-steaks-in-one: an 18 oz bone-in cut with New York strip on one side of the T-shaped bone and tenderloin on the other. In 2026 it costs $31.29–$32.49 depending on location. LongHorn’s own To-Go menu showed Dallas at $31.29, Orlando at $32.49, and Atlanta at $31.49 on October 10, 2026, and it carries 1,130 calories (official figure). The price spread is just $1.20 across the country, one of the steadiest prices on the menu, with LongHorn’s own numbers anchoring the whole range. Order it when you can’t choose between the strip and the filet, because the T-Bone chooses for you. Prices vary by location, and every price below is a researched 2026 range, checked October 10, 2026.

Fire-Grilled T-Bone price (2026)

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Prices are USD, checked October 10, 2026. Prices vary by location. Your LongHorn may charge slightly more or less.

This is one of the most trustworthy prices on LongHorn’s menu. LongHorn’s own To-Go menu pinned the 18 oz T-Bone at three cities on October 10, 2026, and every credible third-party number sits inside or just around those figures: longhornsteakhousemenuprice.us lists $31.99 (July 2026), right inside the official range, and the official numbers themselves barely move between Dallas and Orlando.

What about the outliers? allfoodmenuprices.org shows $24.49, but that source runs low across the entire menu, so treat it as the floor, not the price you’ll see. longhorn-menu.com’s $34.29 is flagged as a stale-risk outlier above the range. menulonghorn.com lists a lunch T-Bone at $33.29, above the dinner range, which contradicts the usual lunch-cheaper pattern, so check your local menu before counting on it. Full lunch menu with prices →

The honest bottom line: budget $31–$33 and you will not be surprised. This is the menu’s second-steadiest steak price after the New York Strip.

What is a T-Bone steak?

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A T-bone is not a cut of its own. It is a cross-section. The butcher slices through the short loin where it meets the tenderloin, leaving a T-shaped piece of lumbar vertebra in the middle. One side of that T is strip steak; the other side is tenderloin. Three things define LongHorn’s version:

1. Two steaks, one plate. The strip side eats firm and beefy, the chew-first cut. The tenderloin side eats soft and mild, the melt-in-your-mouth cut. You get to bounce between them bite by bite, which is the whole pleasure of the T-bone and why it has survived every menu trend.

2. Bone-in, fire-grilled. The bone does real work: it insulates the meat beside it, so the T-bone cooks a touch more gently than a boneless cut, and it holds heat at the table. Like every LongHorn steak, it goes over an open flame with the char seasoning. The strip side’s firm surface takes the crust especially well.

3. One size, 18 oz. No size decision to make. At 18 oz with a side, this is a full, serious dinner, bigger than the 12 oz strip and smaller than the 20 oz Outlaw.

If the strip is the honest cut and the filet is the tender cut, the T-bone is the cut for people who refuse to pick a philosophy.

What does the Fire-Grilled T-Bone taste like?

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The T-Bone does not taste like one steak. It tastes like two, and the pleasure is in bouncing between them bite by bite.

The strip side: firm and beefy. One side of the bone is New York strip, and it eats exactly like the strip: tight grain, real chew, clean beef flavor, and a charred crust from the open flame. This is the side for people who like to chew their steak.

The tenderloin side: soft and mild. The other side is tenderloin, the same muscle as Flo’s Filet, and it eats soft and mild, almost buttery. It is the smaller side, and it cools fastest, so it rewards eating first.

The bone’s contribution. The bone does more than hold the two sides together. It insulates the meat beside it, so the T-bone cooks a touch more gently than a boneless cut, and it holds heat at the table. The meat closest to the bone is often the most flavourful bite on the plate.

Fire-Grilled T-Bone calories & nutrition

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The 18 oz T-Bone lands at 1,130 calories, an official LongHorn figure, verified against the official per-item menu numbers. That is a heavy steak dinner: nearly double the strip (630 cal), up there with the Outlaw Ribeye (about 1,250 cal). There is no pretending this is a light order. It is 18 oz of bone-in beef.

Only the calorie figure (1,130) is official, verified against LongHorn’s per-item menu numbers. Protein, fat, carbs, and sodium are third-party nutrition-database estimates, not official figures. LongHorn does not publish a single national nutrition PDF, and that is stated honestly rather than faked.

What that means in practice: the steak alone is more than half a day’s calories for many people, so this is a treat-meal or a shareable. It fits keto macros on carbs alone (~0 g in the steak), but 1,130 calories plus sides means the whole dinner runs heavy; pair it with steamed broccoli or a side salad if you want any restraint. Keto guide: what to order at LongHorn →

Fire-Grilled T-Bone vs the other steaks

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Price ranges from the project’s price-ranges file, checked 10 Oct 2026. Official checks: T-Bone 18 oz $31.29–$32.49 (Dallas $31.29 / Orlando $32.49 / Atlanta $31.49); NY Strip 12 oz $27.49–$28.79; Renegade 6 oz $16.29–$17.49, 8 oz $19.29–$20.49 (Dallas/Orlando/Atlanta, 10 Oct 2026).

T-Bone vs Porterhouse is the question everyone asks, and the answer is simple: the Porterhouse is the T-bone’s bigger sibling. Both have the T-shaped bone with strip on one side and tenderloin on the other, but the porterhouse is cut from further back on the loin, where the tenderloin is thicker. LongHorn’s Porterhouse is 22 oz vs the T-Bone’s 18 oz, and its range ($27.99–$36.29) overlaps the T-Bone’s. Rule of thumb: if the tenderloin side is what you really want, the Porterhouse gives you more of it. If the strip side is the point, the T-Bone is the cheaper way in.

T-Bone vs New York Strip: the T-bone contains a strip. One side of its bone is strip steak, the other is tenderloin. The 18 oz T-Bone ($31.29–$32.49) is the strip plus a filet for about $4 more than the 12 oz strip alone ($27.49–$28.79). If you keep hovering between the strip and the filet, stop hovering. The T-Bone is both. Full New York Strip breakdown →

T-Bone vs Flo’s Filet: the filet is pure tenderness: 6 oz, 330 calories, no bone, no chew. The T-bone gives you a tenderloin portion too, but wrapped around a big beefy strip with the bone’s flavor. Pick the filet when tenderness and lightness are the whole meal; pick the T-Bone when you want the filet’s tenderness and a real steak around it. Full Flo’s Filet breakdown →

Is the Fire-Grilled T-Bone worth it?

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Yes, it is the best answer to the menu’s hardest question. Nobody at a steakhouse has ever agreed on strip vs filet, and the T-Bone ends the debate by serving both. The officially verified price ($31.29–$32.49, steadiest range on the menu) means no surprises at the register, and 18 oz bone-in is a proper steakhouse portion.

Order it when:

You genuinely can’t choose between the New York Strip and Flo’s Filet. The T-Bone is both, for about $4 more than the strip alone.

You want variety on one plate. The strip side and the tenderloin side eat like two different steaks.

You like the price certainty. $1.20 separated the cheapest and priciest official checks, the narrowest spread of any premium cut.

Two people want to split a steak. The two sides divide naturally along the bone.

Skip it when:

Tenderness is the whole point. Flo’s Filet is the tenderest steak here (6 oz from $20.79), and the T-Bone’s strip side has real chew.

Maximum flavor is the point. The 20 oz Outlaw Ribeye is marbled and rich in a way the T-Bone’s leaner sides never will be.

You want more tenderloin. The 22 oz Porterhouse ($27.99–$36.29) is the same idea with a bigger filet section.

You want the cheapest steak. The Renegade Sirloin starts around $12.29–$21.99 and scratches a similar lean-steak itch.

The honest takeaway: the T-Bone is not the best steak on the menu at any single thing. The filet is more tender, the Outlaw more flavorful, the strip cheaper per bite. What it is, is the best compromise on the menu, and compromise done this well deserves its own page.

How to order the T-Bone well

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Order medium-rare. The tenderloin side is lean and dries out past medium; the strip side is more forgiving. Medium-rare keeps both sides at their best. It is the sweet spot, and medium is the ceiling.

Eat the tenderloin side first. It is the smaller, leaner piece. It cools fastest and firms up as it sits. Start there, finish on the strip side, which stays juicy longer.

Don’t saw at the bone. Cut along the bone to free each side cleanly, then slice each side across its own grain. The strip’s grain runs one way, the tenderloin’s another. Cutting with the grain is how good steak turns chewy.

Respect the calories. 1,130 for the steak alone means the sides decide the meal: steamed broccoli or a side salad keeps it a dinner; a loaded baked potato and mac & cheese make it the full once-a-month blowout. Both are valid, just choose on purpose.

Don’t pay lunch prices blind. One third-party source lists a lunch T-Bone above the dinner range, an inconsistency, not a deal. Check your local menu before assuming lunch saves you money on this one. Lunch menu →

What to order with the Fire-Grilled T-Bone

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At 18 oz and 1,130 calories before sides, the T-Bone is a full dinner on its own. The plate around it should either keep it restrained or lean into the blowout, on purpose.

Sides that keep it a dinner. Steamed broccoli ($3.49, 90 calories) or asparagus ($5.99, 90 calories), or a mixed-greens side salad ($4.99), let the steak be the meal without pushing the day over the edge.

Sides for the full blowout. A loaded baked potato ($3.49) or steakhouse mac & cheese ($5.99, about 610 calories) turns the T-Bone into the once-a-month steakhouse dinner it is built to be.

Something to drink. A draft beer or a frozen margarita works with the T-Bone’s two-sided flavor. Margaritas run $8.49–$11.49 a glass, and draft beer lists vary by location.

If you have room. The Chocolate Stampede ($11.49–$11.99, about 2,460 calories) is built for sharing, which fits a steak that already divides along the bone. Chocolate cake lovers go for the Molten Lava Cake ($8.29–$9.79, about 1,100 calories), and the Strawberries & Cream Shortcake ($6.99–$9.79, about 640 calories) is the lightest finish.

How we keep this page accurate

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Last checked: October 10, 2026

Price sources: official LongHorn To-Go menu verified live at Dallas / Orlando / Atlanta (10 Oct 2026: $31.29 / $32.49 / $31.49), longhornsteakhousemenuprice.us ($31.99, Jul 2026, inside the official range, corroboration), allfoodmenuprices.org ($24.49, runs low across the board, floor only), longhorn-menu.com ($34.29, stale-risk outlier above the range), menulonghorn.com (lunch $33.29 listed Oct 2026; inconsistent with dinner range, flagged), stale official PDFs ($25.79 in 2021, $25.49 older, historical context only)

Nutrition sources: official LongHorn per-item calories (18 oz = 1,130, verified against official menu numbers) + third-party nutrition-database estimates for protein/fat/sodium, clearly labelled. No official national nutrition PDF exists. We state that honestly rather than faking it.

Real-people material: no dedicated T-Bone questions in the questions hub yet. Demand signal comes from the SERP gap (thin coverage everywhere, competitors’ T-bone pages are stubs) plus the evergreen T-bone vs Porterhouse comparison question.

Confidence note: price range is strong (official verification at 3 locations, $1.20 spread, third-party corroboration inside the range). Protein/fat/sodium are estimates, so re-verify against the official per-location menu before calling this page final.

Frequently Asked Questions

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How much is the Fire-Grilled T-Bone at LongHorn?

The 18 oz Fire-Grilled T-Bone costs $31.29–$32.49 in 2026, depending on location. LongHorn’s own To-Go menu showed Dallas at $31.29, Orlando at $32.49, and Atlanta at $31.49 on October 10, 2026. Prices vary by location, so check your local menu.

How many calories are in LongHorn’s T-Bone?

1,130 calories for the 18 oz steak (official LongHorn figure), nearly double the New York Strip (630 cal) and close to the Outlaw Ribeye (about 1,250 cal). This is a treat-meal steak, not a light one.

What is a T-Bone steak?

A cross-section of the short loin with a T-shaped bone in the middle: New York strip on one side of the bone, tenderloin (filet) on the other. Two steaks in one, with beefy chew from the strip side and tenderness from the filet side.

T-Bone vs Porterhouse at LongHorn: what’s the difference?

Same idea, different size. The Porterhouse (22 oz) is cut from further back on the loin where the tenderloin is thicker, so there is more filet per plate. The T-Bone (18 oz) has a bigger strip side relative to its filet. Want more tenderloin? Porterhouse. The strip side is the point? T-Bone.

Is the T-Bone keto-friendly?

On macros alone, yes. The steak itself has roughly 0 g of carbs. But at 1,130 calories it’s a heavy keto meal; pair it with steamed broccoli or a side salad rather than potato sides to keep the day on track.

Is the T-Bone gluten-free?

Like LongHorn’s other plain-grilled steaks, the plain T-Bone is marked “Gluten Sensitive” on the menu, with no gluten ingredients in the steak itself, but LongHorn kitchens are not allergen-free and cross-contact is possible. Tell your server if you have celiac disease or a severe allergy.

Is the T-Bone on the lunch menu?

Lunch listings are inconsistent: one third-party source shows a lunch T-Bone at $33.29, above the dinner range, which contradicts the usual lunch-cheaper pattern, so treat it with caution. Check your local LongHorn’s menu before counting on a lunch T-Bone.

What doneness is best for a T-Bone?

Medium-rare is the sweet spot, medium is the ceiling. The tenderloin side is lean and dries out past medium, while the strip side is more forgiving. Medium-rare keeps both sides at their best.

How do you eat a T-Bone steak?

Cut along the bone first to free each side cleanly, then slice each side across its own grain. The strip’s grain runs one way, the tenderloin’s another, and cutting with the grain is how good steak turns chewy. Eat the tenderloin side first: it is smaller and cools fastest.

Related

More from the LongHorn Steakhouse menu: Outlaw Ribeye → · Flo’s Filet → · Renegade Sirloin → · New York Strip → · LongHorn Porterhouse → · Ribeye (12 oz) → · Chop Steak → · Full dinner menu →

See the Fire-Grilled T-Bone in the full steaks table on the homepage →

LongHorn Steakhouse is a Darden Restaurants brand. This site is an independent, fan-made price guide, not affiliated with LongHorn Steakhouse or Darden.