16 Ordering Mistakes You Should Avoid At Texas Roadhouse

You’re hungry, the line’s long, and the aroma of sizzling steaks is hypnotic—perfect conditions for ordering mistakes. Texas Roadhouse shines when you know what to ask for and what to skip. A few simple missteps can turn a great meal into a so-so experience or an expensive regret. Read on to dodge the most common blunders and order like a seasoned regular.

1. Skipping the Fresh-Baked Rolls

Those warm, buttery rolls are more than a freebie—they set the tone for the entire meal. Skipping them means missing the signature honey-cinnamon butter pairing that guests rave about. If you’re worried about filling up, split a roll and savor a taste without overdoing it. The rolls also buy you time to review the menu thoughtfully. Just remember to pace yourself so you still enjoy your entrée. When fresh baskets arrive hot from the oven, ask for a smaller portion. It’s the best of both worlds: indulgence without ruining your main course.

2. Ordering Steak Without Knowing Doneness

Ordering a steak without clarifying doneness invites disappointment. Texas Roadhouse cooks to spec, but medium-rare and medium can vary by cut thickness and grill time. Ask your server how the Ribeye or Sirloin behaves at each doneness level. If you like red and juicy, lean medium-rare; prefer slightly firmer? Choose medium. Request a warm pink center to be safe if unsure. Also, note that plates retain heat, so steaks continue cooking slightly. Communicating your ideal center color and texture helps the kitchen nail it. Precision pays off in every tender bite.

3. Ignoring the Cut Differences

Not all steaks are equal. A Ribeye carries more marbling and richer flavor, while a Sirloin is leaner and firmer. The Filet is tender but milder; the New York Strip balances chew and beefiness. If you crave bold, choose Ribeye; if you prefer lean, pick Sirloin or Filet. Ask about thickness, too, as it affects texture and cook consistency. Pairing the wrong cut with your doneness preference leads to regret. Consider your sides and appetite as well—bigger cuts can overshadow appetizers. Understanding the cuts ensures you order exactly what you crave.

4. Overloading on Appetizers

It’s easy to get carried away with Cactus Blossom or Rattlesnake Bites before the main event. Appetizers are salty, crispy, and designed to prime your appetite—but too many can dull your enjoyment of the entrée. Share a single starter and keep portions modest. If you’re dead set on sampling multiple, choose lighter options or ask for sauces on the side. Consider timing: request the kitchen to delay your apps if you want them spaced out. Otherwise, you’ll crowd your palate and stomach before the steak even sizzles onto the table.

5. Skipping the Early Dine or Specials

Texas Roadhouse offers value windows and specials that can significantly reduce your bill without sacrificing quality. Many guests ignore these, then regret paying full price for similar portions. Ask about Early Dine, weekday deals, or local promotions. Timing your visit can save money and reduce wait times. Use the savings to upgrade sides or add a small dessert. Don’t assume the special is lesser—often, it’s the same kitchen and quality. A quick check of the menu insert or website can make a big difference in your overall satisfaction and budget.

6. Forgetting to Season or Sauce Thoughtfully

Texas Roadhouse steaks are seasoned, but personal taste varies. Many guests drench their plate in steak sauce or ranch before tasting, which can bury the grill flavor and marbling. Taste first. If adding sauce, request it on the side and dip lightly. Consider complementary choices like peppercorn or mushroom toppings that enhance rather than mask. Even with chicken or ribs, start minimally and build up. The goal is balance, not overload. Remember that sides and rolls already contribute salt and butter—go slow and calibrate for a more nuanced, satisfying meal.

7. Neglecting Sides Strategy

Sides can elevate or bog down your meal. Many guests default to fries and skip standout options like baked sweet potato with cinnamon butter or seasoned rice. Think about texture, sweetness, and balance against your entrée’s richness. A heavy steak pairs well with a lighter veggie or salad, while ribs can handle a creamy side. Ask for dressings on the side to control calories. If you want variety, split two sides with a companion. A thoughtful sides strategy keeps the meal interesting without overwhelming your palate or energy levels.

8. Ordering Ribs Without Asking About the Batch

Ribs can vary by batch and timing. Freshly glazed racks are tender and sticky, while older batches may dry slightly under heat lamps. Politely ask your server about the freshest time frames or request sauce on the side to manage sweetness. If you prefer a tug, ask for a less saucy finish; if you like fall-off-the-bone, request extra glaze. Clarifying your texture preference helps the kitchen choose the right rack. Don’t be shy—good servers appreciate specific guidance and aim to deliver your ideal plate the first time.

9. Ignoring Hand-Cut Steaks Display

Texas Roadhouse often showcases hand-cut steaks, letting you see thickness and marbling before ordering. Many diners ignore this and end up with a cut that doesn’t match their preference. Take a quick look at the display or ask the butcher counter for advice. Choosing a thicker cut can help achieve your preferred doneness without drying out. If marbling matters to you, visually confirm it. This little detour pays off with a steak that eats exactly how you like. It’s an insider move that most casual guests miss entirely.

10. Not Leveraging Call-Ahead or Waitlist

Walking in during peak hours without checking the wait can sour the entire experience. Use the call-ahead or online waitlist to secure a spot and reduce stress. Arriving hangry often leads to rushed, poor choices—too many apps, wrong cut, or unnecessary upgrades. With a predictable wait, you can review the menu calmly and ask staff questions. It also helps time specials or Early Dine windows. A little planning maximizes enjoyment and minimizes impulse mistakes at the table. Your order will reflect thought, not desperation.

11. Ordering Chicken Without Clarifying Preparation

Chicken options vary widely—grilled, smothered, or breaded—and sauces change the experience dramatically. If you don’t clarify, you might get a heavier dish than intended. Ask about marinades, seasoning levels, and whether smothered toppings come with mushrooms and onions. If you prefer juicy and clean, go grilled with sauce on the side. For comfort, smothered hits the spot. Confirm portion size too; chicken plates can be generous. Tailoring preparation ensures you don’t sacrifice flavor or nutrition, and it prevents saucy surprises that overshadow your sides or fill you up too fast.

12. Forgetting to Ask About Allergen or Sensitivity Options

Food sensitivities can derail a night out if you don’t communicate early. Texas Roadhouse provides guidance on common allergens and can modify some dishes. Ask for no butter on vegetables, dressing on the side, or gluten-related accommodations when possible. Inform the server about cross-contamination concerns so the kitchen can adjust. Clarify fryers and shared surfaces for strict needs. Don’t rely on assumptions—menu descriptions don’t capture every prep detail. A quick conversation ensures your meal is safe, enjoyable, and aligned with your dietary needs without last-minute scrambles or returns.

13. Ordering Margaritas Without Balance

Margaritas are a house favorite, but balance matters. Sweet mixes can overwhelm your palate and clash with salty, smoky dishes. Ask about tequila quality, fresh lime, and sweetness levels. Request less simple syrup or a salt rim only if it complements your order. If you’re having rich steak, consider a drier, more citrus-forward margarita. For spicy apps, a slightly sweeter version can soothe heat. Don’t default to the biggest size—melting ice dilutes flavor. Start smaller, calibrate, then decide if a second, better-balanced round makes sense.

14. Ordering Fish on a Busy Steak Night

While some locations do seafood decently, Texas Roadhouse excels at beef and ribs. On packed steak nights, the grill team is dialed in for beef, and fish may not be the star. If you want fish, ask about freshness, delivery days, and current popularity. Otherwise, lean into the strengths: hand-cut steaks, ribs, and hearty sides. If you must go lighter, consider grilled chicken or a salad with steak tips. Matching your order to the restaurant’s core competency generally yields better consistency, flavor, and overall value.

15. Not Customizing Burgers and Sandwiches

Texas Roadhouse burgers and sandwiches are solid, but default builds can be heavy. Customize to suit your taste: choose your cheese, skip excess sauces, or add grilled onions and jalapeños for brightness. Ask for a medium doneness on burgers if available. Consider swapping fries for a lighter side to keep the meal balanced. Toast level on buns matters—request extra toast for crunch or lighter for softness. These small adjustments turn a standard sandwich into a personal favorite, preventing regret when you’re halfway through a too-rich or too-bland stack.

16. Forgetting to Share Big Portions

Portions at Texas Roadhouse are generous. If you’re not ravenous, splitting an entrée or sides can save money and prevent waste. Ask for an extra plate and divide before digging in. Shareable items like ribs racks, large salads, and loaded potatoes lend themselves to this strategy. You’ll sample more variety without feeling overstuffed. Sharing also keeps room for dessert or an extra roll, if you like. If you’re solo, plan for leftovers by requesting sauces on the side so reheats stay tasty and not soggy.