When it comes to a 20-ounce bone-in ribeye, the price gap between two of America's most popular casual steakhouse chains is wider than you might expect.
A side-by-side comparison of Texas Roadhouse and Outback Steakhouse reveals meaningful differences in cost, calorie count, and overall flavor — differences that matter to anyone who treats dining out as a budgeting decision, not just a weekend indulgence.
Texas Roadhouse, founded in 1993, and Outback Steakhouse, founded in 1988, both serve USDA Choice cuts — described as the second-highest grade in the country — but Texas Roadhouse's bone-in ribeye generally costs less while earning stronger marks in at least one published taste test.
Chris Scott, writing for Eat This, Not That, conducted a taste test comparing the two chains and found that Texas Roadhouse delivered a "better-looking, better-tasting, albeit probably not better-for-you, steak for a bit less money."
That conclusion deserves a closer look, especially for consumers who want to maximize value every time they sit down at a restaurant. The numbers tell a compelling story on their own, but the nutritional trade-offs add a layer worth examining.
According to The U.S. Sun, Texas Roadhouse prices its bone-in ribeye between $28.99 and $34.99, with costs varying by location. Outback Steakhouse, by contrast, lists the same cut at around $34.49 to $36.79. Both steaks weigh in at 20 ounces, so you're comparing apples to apples — or in this case, ribeye to ribeye.
Here's how city-specific pricing breaks down for the bone-in ribeye at each chain:
In every city sampled, Texas Roadhouse undercuts Outback by roughly $3 to $5 per steak. That may not sound like much for a single meal, but for a family of four making regular steakhouse visits, those savings compound quickly — a principle any free-market-minded consumer can appreciate. Outback's Orlando price of $36.79 represents the highest listed figure across both chains in the cities examined.
It's worth noting that Outback's pricing includes two sides with the 20-ounce steak. Even so, the gap remains significant enough to give Texas Roadhouse a clear edge on sticker price alone.
Value isn't just about what you pay — it's also about what you're putting into your body. The nutritional profiles of these two steaks diverge in some surprising ways. Texas Roadhouse's bone-in ribeye clocks in at 1,480 calories, while Outback's version comes in at 1,070 calories — a difference of 410 calories for the same 20-ounce portion. Here's a full comparison of the nutrition facts:
| Nutrient | Texas Roadhouse | Outback Steakhouse |
|---|---|---|
| Calories | 1,480 | 1,070 |
| Fat | 101 grams | 102 grams |
| Protein | 143 grams | 87 grams |
| Sodium | 1,720 milligrams | 1,650 milligrams |
The protein difference is striking. Texas Roadhouse delivers 143 grams of protein compared to Outback's 87 grams — a 64 percent advantage. Fat content, interestingly, is nearly identical at 101 and 102 grams, respectively. Sodium levels are also close, with Texas Roadhouse at 1,720 milligrams and Outback at 1,650 milligrams.
For anyone prioritizing protein intake per dollar spent, Texas Roadhouse offers a notably better ratio. That said, the calorie count is substantially higher, which matters if you're watching total energy intake. Neither steak qualifies as a light meal, but the trade-offs are clear depending on your dietary priorities.
Numbers only tell part of the story. Chris Scott's taste test for Eat This, Not That put both steaks head to head on flavor and presentation. He described the Texas Roadhouse ribeye as "rich and succulent," adding that its preparation "allowed more of the natural beefy flavor to shine through."
The Outback Steakhouse ribeye earned praise as well, with Scott calling it "salty and nicely seasoned" and "meltingly tender." Both steaks clearly delivered a quality eating experience. However, when forced to pick a winner, Scott gave the nod to Texas Roadhouse.
His ultimate assessment was that Texas Roadhouse offered a "better-looking, better-tasting, albeit probably not better-for-you, steak for a bit less money." That's a concise summary of the value proposition: superior flavor and lower price, offset by a heavier nutritional footprint. F
or diners who eat steak as an occasional treat rather than a daily staple, the calorie difference may matter less than the dollars saved.
In a marketplace where consumers are increasingly price-sensitive, the gap between these two chains illustrates a broader lesson about value.
Paying more doesn't always mean getting more. Texas Roadhouse consistently prices its bone-in ribeye lower while delivering more protein and — according to at least one independent evaluation — better flavor.
Of course, individual preferences vary, and Outback's lower calorie count gives it an edge for health-conscious diners. The inclusion of two sides with Outback's steak also factors into the overall meal value, even if the base price remains higher. Smart consumers will weigh all of these variables before choosing where to spend their hard-earned money.
At the end of the day, both chains serve USDA Choice beef at a sit-down restaurant, which represents a solid middle ground between fast-food burgers and high-end steakhouses.
But if the goal is to maximize taste and minimize cost on a 20-ounce bone-in ribeye, the data points consistently favor Texas Roadhouse. That's not an opinion — it's what the prices, the protein counts, and the taste test all suggest.