We could use a lot of statistics to prove that LongHorn Steakhouse is a rising star on the US chain restaurant scene; for example, sales were up 7.5 percent over last year, according to NRN, while the brand’s most recent customer satisfaction scores of 84 percent tied them for first in the full-service restaurant category with rival Texas Roadhouse. But those numbers are a bit boring. Yes, sales are important and customer satisfaction is a key metric, but they are not inspiring to anyone but accountants. They are not painting a picture. How about imagining 15 million perfectly grilled ribeyes?
Add another 500,000 or so to the pile and you’re looking at the number LongHorn Steakhouse serves annually. As a brand spokesperson tells The Takeout, “LongHorn Steakhouse grills more than 55 million steaks a year.” They also noted that the best-selling cuts are Flo’s Filet, with 11.4 million sales; Renegade Sirloin in second place with 11.2 million sales; and then 12 Oz Ribeye and Outlaw Ribeye with 10.3 million and 5.2 million respectively. Despite the tenderloin taking the top spot, the Ribeye is LongHorn’s most popular cut, especially when you consider that it’s featured on two separate menu items. That’s not surprising, since the ribeye is one of the best cuts of steak to grill, but the numbers themselves are huge.
They’re likely to get bigger, too, as LongHorn Steakhouse bucks trends in a slowing market. Although many chain restaurants have closed locations in recent years, LongHorn’s numbers are growing as diners opt for the small luxury of a steak dinner — most of them ordering steak.
Read more: 11 Things Every Newbie Should Know Before Eating at LongHorn Steakhouse
How long does LongHorn stay ahead of (most) of the competition
Exterior of a LongHorn Steakhouse – Jonathan Weiss/Shutterstock
LongHorn Steakhouse isn’t the only steakhouse thriving in today’s tough market. Its fiercest rival, Texas Roadhouse, became the largest casual restaurant in the US in 2024 and held strong. The steak itself isn’t a silver bullet, though — Outback Steakhouse is struggling, with several restaurants closing in 2025 as its parent company, Bloom’ Brands, has suffered a 70% drop in its stock price, according to CNN. There could be many reasons for Outback’s downfall, but ultimately, the Aussie-inspired hunk seems to serve up less steak than its competitors (it didn’t fare well in our list of the best and worst steakhouse chains in the US).
LongHorn and Texas Roadhouse stand out for providing both atmosphere and abundance. The restaurants are known for their generous portions and reasonable prices, with LongHorn’s 22-ounce Porterhouse currently among the largest steaks served at a US restaurant chain. Aside from Texas Roadhouse, LongHorn, and Outback, other steakhouses that serve hearty cuts of meat lean more toward fine dining and thus higher prices.
So it looks like the battle of mid-priced steakhouses is between LongHorn and Texas Roadhouse. But with just a few tweaks, LongHorn could probably better match what Roadhouse is doing and win over America, as long as their kitchens keep up with the extra orders.
LongHorn also rewards its expert grill workers
A LongHorn Steakhouse meal – longhornsteaks/Instagram
While atmosphere is part of LongHorn and Texas Roadhouse’s success strategies, there are other factors at play. One of them is the ability and willingness to absorb some inflation to keep prices below that line. However, this is not as big a factor as it once was, as there are other ways that companies can save. In a time of volatile beef prices, both brands can offer reasonable fixed prices on quality cuts because they wholesale up front, are large, reliable buyers and can leverage their scale.
LongHorn in particular also has exceptional team retention, which means lower hiring and training costs. Both chains invest heavily in their restaurant teams, particularly at store manager level, which helps maintain consistent quality and a high level of customer experience. But the restaurant is also dedicated to developing back-of-the-house talent.
One of the things that makes LongHorn Steakhouse meals so good is their trained grill experts. In fact, Grill Masters are so central to the LongHorn Steakhouse experience that the corporation keeps track of the number of steaks they grill and pay for, and rewards each chef when they hit the million mark. This milestone normally reaches approximately 20 years of service in the LongHorn kitchen and earns Grill Masters the title of Grill Master Legend, along with a gold uniform upgrade, a cash award and an annual bonus for the remainder of their career with the company. Currently, there are only 35 Master Grill Legends in the country, though with the LongHorn’s current steak sales, we’ll no doubt see more grill chefs earning their golden chef coats soon.
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