LongHorn Steakhouse Outlaw Ribeye
Full Review, Price, Nutrition

The LongHorn Steakhouse Outlaw Ribeye® is a 20 oz bone-in ribeye, coated in LongHorn’s signature Char Seasoning and fire-grilled over an open flame. It costs around $33–$36 depending on location and delivers approximately 1,250 calories.
It’s the largest and most flavor-forward steak on the LongHorn menu — built for diners who want size, marbling, and a bold smoky crust in one plate.

What Is the LongHorn Steakhouse Outlaw Ribeye?

The Outlaw Ribeye® is LongHorn Steakhouse’s flagship bone-in ribeye cut. At 20 ounces, it’s the biggest steak on the menu — roughly twice the size of LongHorn’s boneless 12 oz Ribeye and more than three times the weight of Flo’s Filet®.

The cut comes from the rib section of the cow, where fat marbling is highest. That marbling is the reason a ribeye tastes richer and juicier than leaner cuts like sirloin or filet — as the steak cooks, the intramuscular fat melts into the meat, basting it from the inside.

What makes the Outlaw specifically stand out is the preparation. LongHorn seasons it with their proprietary Char Seasoning — a smoky, savory blend built around garlic powder, onion powder, cayenne, and paprika — then finishes it over an open-flame grill for that charred crust. A small amount of melted unsalted butter and lemon juice goes on at the end, which adds a subtle richness without covering the beef flavor.

The bone itself isn’t just aesthetic. Cooking a ribeye on the bone slows heat transfer near the rib, meaning the meat closest to the bone tends to stay slightly rarer — and often more intensely flavored — than the rest of the cut. If you want the most flavorful bite on the plate, go for the meat near the bone.

Outlaw Ribeye

Outlaw Ribeye Price

Steak

Weight

Price (Approx.)

Flo’s Filet®

6 oz / 9 oz

From $27.79

Boneless Ribeye

12 oz

From $28.99

New York Strip

12 oz

$25–$30

Fire-Grilled T-Bone

18 oz

Varies

Outlaw Ribeye®

20 oz

$33–$36

Per ounce, the Outlaw Ribeye is actually one of the more cost-efficient cuts on the menu — you’re getting significantly more steak than the boneless ribeye for roughly $5–$7 more. Whether that’s “worth it” depends on how hungry you are and how much you like bone-in cuts (more on that below).

Outlaw Ribeye Calories and Nutrition

The Outlaw Ribeye® is a calorie-dense steak. That’s not a surprise given its size and marbling level.

Nutrient

Amount (20 oz Serving)

Calories

~1,250

Protein

~100g

Fat

~95g

Carbohydrates

~1g

Sodium

High

The macronutrient split is about 67% fat, 32% protein, and under 1% carbs, making the steak naturally low-carb and high in protein. Most calories — and much of the rich flavor — come from the fat content.

The ~1,250 calories apply to the steak alone. Adding sides like mac & cheese, a loaded baked potato, or salad can raise the total significantly. For a lighter meal, pair it with vegetables or a side salad.

It can also be a gluten-sensitive friendly option when ordered without bread or gluten-based extras, though cross-contact in restaurant kitchens is still possible.

How LongHorn Prepares the Outlaw Ribeye

LongHorn’s grilling process is more standardized than most casual dining chains, which is a big reason consistency across locations is generally reliable.
The Outlaw Ribeye goes through this process:

  • Seasoning: The steak is coated in Char Seasoning — the smoky dry rub LongHorn developed specifically to complement high-marbling cuts. It creates a crust that caramelizes on contact with the grill.
  • Open-flame grilling: Unlike the boneless Ribeye (which is seared on a flat top), the Outlaw is cooked over an open flame. This produces more char, more smoke character, and a slightly more rustic texture on the outside.
  • Finishing: A pat of unsalted butter and a hit of lemon juice go on the steak after it comes off the grill. The butter adds richness; the lemon cuts through the fat and lifts the flavor slightly.
  • Resting: The steak rests briefly before plating, which lets the juices redistribute through the meat rather than running off when you cut it.

LongHorn trains all grill staff through their “Legendary Grill” standards program, which is why you get a reasonably consistent result at different locations. That said, open-flame grilling by nature has more variability than flat-top cooking — how hot the grill is, how the steak is positioned, and how long it’s held between cooking and plating all affect the final result.

How to Order the Outlaw Ribeye Online

LongHorn Steakhouse supports online ordering through their website and the LongHorn Steakhouse app (available on iOS and Android), as well as through third-party delivery platforms.

  • Go to longhornsteakhouse.com or open the app
  • Enter your location to find your nearest restaurant
  • Select Lunch & Dinner Menu → Steaks → Outlaw Ribeye®
  • Choose your cooking temperature and side dishes
  • Select pickup (curbside or in-store) or delivery

Frequently Asked Questions:

The Outlaw Ribeye® weighs 20 ounces. It is LongHorn’s largest steak and the biggest bone-in option on the menu.

Yes. The Outlaw Ribeye is served bone-in, with the rib bone running along one side of the cut. The bone contributes to flavor during grilling by slowing heat transfer — the meat nearest the bone tends to cook slightly slower and stay rarer than the rest. If you prefer boneless ribeye, LongHorn’s 12 oz Ribeye is the boneless version.

The 20 oz Outlaw Ribeye contains approximately 1,250 calories. Macros break down to roughly 95g fat, 100g protein, and under 2g carbohydrates. This is for the steak alone — sides add additional calories.

LongHorn uses their signature Char Seasoning on the Outlaw Ribeye — a smoky, savory dry rub that includes garlic powder, onion powder, cayenne pepper, and paprika. After grilling, the steak is finished with unsalted butter and a squeeze of lemon juice.

The Outlaw Ribeye is currently priced between $33.49 and $35.79 depending on the location. Prices are set by individual franchise locations and may vary. Always check the current menu at your local LongHorn for the exact price.

For a chain steakhouse, LongHorn’s open-flame grilling gives the Outlaw Ribeye a more distinct char than Texas Roadhouse’s Bone-In Ribeye, which many reviewers describe as more consistent but less intense. Outback’s bone-in options sit in a similar price tier. LongHorn is frequently cited as one of the better chain steakhouses for ribeye specifically, with the Outlaw consistently ranking among the top bone-in chain ribeyes available.

The steak itself is gluten-sensitive friendly when served without bread or gluten-containing add-ons. However, LongHorn cannot guarantee zero cross-contact in a shared kitchen environment. If you have celiac disease or a serious gluten allergy, speak directly with the manager before ordering.

Conclusion

The LongHorn Steakhouse Outlaw Ribeye® is a 20 oz bone-in ribeye seasoned with Char Seasoning and cooked over an open flame — LongHorn’s most serious steak, priced at $33–$36. At that size and price point, it competes well within the casual dining steakhouse category, and the open-flame preparation gives it a genuine char and smoke character that flat-top grilled steaks can’t replicate.

Order it medium rare. Pair it with a lighter side if you want balance, or go full Loaded Baked Potato if comfort food is the point. If 20 ounces sounds like too much, the boneless 12 oz Ribeye is excellent and won’t leave you regretting the commitment.

For anyone who wants the fullest expression of what LongHorn does with a ribeye, the Outlaw is the answer.

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