Texas Roadhouse Menu With Prices: A Complete 2026 Guide
Pricing a menu is one of the hardest parts of running a restaurant, food costs shift constantly, and what looks like a random number on a menu almost never is. Texas Roadhouse menu with prices searches are popular for the same reason people ask about any chain’s pricing, they want a realistic number before they sit down, not a guess dressed up as a fact. If you’re comparing chains before deciding where to go, I’ve also broken down Applebee’s lunch menu.
There’s a particular kind of confidence to a website that gives you an exact Texas Roadhouse price down to the penny for every location in the country. I run a restaurant. I can tell you right now that number doesn’t exist, not because anyone’s hiding it, but because menu pricing is genuinely local. Rent, labor costs, and regional beef prices all factor into what a sirloin costs in Ohio versus what it costs in California, and no single list captures that accurately.
What I can give you is a realistic range, based on actual reported menu prices, so you’re not walking in blind.
Hand-Cut Steaks
This is where Texas Roadhouse built its reputation, and it’s genuinely the category worth knowing the most about before you go.
- Sirloin (6 oz): around $13.99
- Sirloin (8 oz): around $15.99
- Sirloin (11 oz): around $18.99
- Sirloin (16 oz): around $22.99
- New York Strip (8 oz): around $17.49
- New York Strip (12 oz): around $21.99
- Dallas Filet (6 oz): around $21.99
- Dallas Filet (8 oz): around $24.99
- Ft. Worth Ribeye (12–16 oz): roughly $22.49 to $26.49
- Porterhouse T-Bone: around $32.99
Beef prices have genuinely been volatile industry-wide over the past year, Texas Roadhouse itself reported meaningful commodity inflation pressure in its own earnings this year, so don’t be surprised if your local price runs a bit higher than these figures. That’s not a location overcharging you, that’s a real cost the whole industry is absorbing right now.
Ribs and Other Entrées
- Half slab of ribs: around $17.99
- Full slab: proportionally more, expect roughly double
- Grilled or fried chicken entrées: generally land in the $13 to $18 range
- Pork chops: similar range to chicken
Sides
Individual sides typically run $2.49 to $5.49 depending on the item, with things like loaded baked potatoes or specialty sides sitting at the higher end. Most steak entrées come with two sides included, so you’re not usually paying that price separately unless you’re adding extras.
Lunch Menu (Weekdays, 11 AM–3 PM)
If your schedule allows it, lunch is genuinely the better value here. A 6 oz sirloin with two sides runs roughly $9.99 to $11.99 at lunch, compared to nearly $14 for the same steak at dinner. Grilled chicken, chicken tenders, and sandwiches mostly land in the $9 to $11 range during this window.
Family Packs, If You’re Feeding a Crowd
As someone who’s fed a table of six on a regular Tuesday, this is the category I’d actually pay attention to. Reported family pack pricing includes a Sirloin Steak Pack (four 6 oz sirloins, four sides, a dozen rolls) around $49.99, and a Ribeye Steak Pack (three 12 oz ribeyes, a large salad, two sides, rolls) around $62.97. Split across four to six people, that’s a genuinely reasonable per-person cost for a sit-down steak dinner, cheaper than most of us could plate at home once you factor in the actual cost of that much beef.
Why the Menu You See Might Not Match This List
A restaurant’s menu isn’t just a price sheet, it’s a running response to what beef, produce, and labor cost that specific location that specific season. I adjust my own restaurant’s pricing more often than customers probably realize, not out of greed, but because the alternative is losing money on every plate. If your local Texas Roadhouse runs a dollar or two higher than what’s listed here, that’s normal, not a red flag.
The Bottom Line
Expect somewhere between $13 and $25 for most individual entrées, with family packs offering meaningfully better value per person if you’re feeding more than two people. Prices will run higher in expensive metro areas and lower in smaller markets, and beef-heavy items are the most likely to shift with the broader market. Your best move, the same one I’d give anyone asking about my own menu, is to check your specific location’s current pricing before you go, since anyone promising you an exact number without knowing your zip code is guessing.
