News Release Details

New LongHorn Steakhouse Menu Entices Steak Lovers with Widest Variety of Steak Cuts in Casual Dining

November 12, 2012

ORLANDO, Fla., Nov. 12, 2012 /PRNewswire/ -- LongHorn Steakhouse just unveiled a new menu that seeks to entice steak lovers through the widest variety of steak cuts available in casual dining. The leather-bound menu now includes a special Steak Selection Guide, an informational panel that outlines the unique characteristics of the steak cuts offered at LongHorn. In addition to its classic steaks such as Flo's Filet, the menu also debuts two distinctive LongHorn preparations, the Porterhouse for Two and Rancher's Sirloin.

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Steak Selection Guide

LongHorn's one-of-a-kind Steak Selection Guide provides guests with taste and flavor descriptions alongside illustrations of the restaurant's fresh, never frozen, steak cuts, which include: sirloin, filet, flat iron steak, strip steak, T-bone, porterhouse and ribeye.

"Steak has so much to offer and we know guests are most satisfied when their steak tastes and is grilled to their liking," said John Fadool, Executive Vice President of Marketing, LongHorn Steakhouse. "Our Steak Selection Guide sets us apart from other steakhouses by taking the guess work out of ordering, and giving guests a tool to learn about and explore the wide variety of steak cuts and flavors we have available."

New Steak Offerings

New menu additions include two great steaks, with accompaniments prepared table-side, and an exclusive limited time offer.

  • Porterhouse for 2 – A 30 oz. bone-in steak that offers the best of both worlds – a tender filet and robust strip in one. Designed to share, it is presented on a custom platter and served with new signature LongHorn Steak Sauce made table-side with chopped garlic, rosemary and orange peel. A head of golden roasted garlic is included to enhance the steak, as well as two sides and two salads. It's a great value at $39.99 and only available at LongHorn.
  • Rancher's Sirloin – Think of having breakfast for dinner like so many diners do these days. This steak is a hearty sirloin that is topped with smoky bacon, a rich bordelaise sauce and a sunny-side-up egg that breaks open to melt over the steak. Pair it with the new steakhouse side, Roasted Merlot Mushrooms, which are a blend of fresh mushrooms in a merlot wine sauce, prepared table-side.
  • Stuffed Filets – For a limited time (through December 16), LongHorn is offering filets with a twist. Choose a freshly grilled filet that's either stuffed with white Cheddar and bacon, or stuffed with lobster and topped with a half lobster tail.

"The key to LongHorn's steaks lie in each cut's flavor and our local teams' expert preparation on our hot steel or open fire char grills," said Chef Kurt Hankins, Executive Chef, LongHorn Steakhouse. "Our new menu is intended to give guests a different kind of steak experience from the culinary twists we've added to our steaks to the wider variety of cuts and accompanying sides that you can only get at LongHorn."

About LongHorn Steakhouse

Known for a passion for grilling fresh, tender, juicy steaks, LongHorn Steakhouse provides guests with a cut above steakhouse dining experience. Unlike other steakhouses, LongHorn offers the widest variety of cuts and numerous preparations, including its signature bone-in Outlaw Ribeye – all served in a relaxed, warm atmosphere inspired by a rancher's home. A growing brand, LongHorn plans to open more than 45 new locations over the next year, bringing our total to well over 400 restaurants across 36 states. For more information, please visit


Erica Jaeger

Tim Wrona



SOURCE Darden Restaurants, Inc.