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Don't be surprised to hear plenty of howdys at this homegrown steakhouse chain. In operation since 1993 and with more than 20 locations under its belt, Texas Land and Cattle invites guests to mosey on in seven days a week for the mesquite-grilled, USDA Choice "Great Steaks of Texas," among them the 18-oz. Texas bone-in rib-eye garnished with a grilled jalapeño and a pile of onion strings. It's the hickory-smoked, pepper-crusted sirloin, however, for which the Lone Star restaurant is known. The usual meat-and-potatoes type of sides are available here as are Texas favorites like tacos, burgers (the "Knife & Fork" Chili Cheese Steak) and queso. Along with its cuts of steak, the latter includes jalapeños, onions, cilantro and a sprinkle of pico. The onion strings may come with what TLC calls "white BBQ sauce," but everything is served with a side of Texas kitsch.