When most folks think of Texas Steakhouse, they likely think of our famous mesquite-grilled steaks, chicken and ribs. But we also offer a full complement of decadent desserts to put the perfect finish on any meal, so why not take a minute or two to indulge your eyes with these Texas Temptations.

Grandma’s Shortcake

Always a crowd pleaser, our Grandma’s Shortcake is a moist, buttery homemade shortcake topped with vanilla ice cream and freshly sliced strawberries, all smothered in a sweet strawberry sauce.

What’s even sweeter, Texas Steakhouse donates $1 from every sale of Grandma’s Shortcake to the Wounded Warrior Project. And thanks to you, we’ve already raised more than $40,000 – Now that’s a lot of shortcake!

Texas Sundae

A Sundae of epic proportions, this American Classic starts off with a Texas-sized scoop of vanilla ice cream and your choice of chocolate, raspberry or caramel sauce – all topped off with honey pecans and a cherry. Simply irresistible.

Texas Hershey’s Brownie

It’s been said that anything’s good if it’s made of chocolate, and our Texas Hershey’s Brownie is no exception.

It’s a perfectly moist, fresh-baked brownie served warm with a scoop of vanilla ice cream, delivered to your table with a still-melting Hershey’s chocolate bar on top.

When you need a chocolate fix, there’s no better choice.

So the next time your family enjoys a meal at Texas Steakhouse, be sure to save room for dessert – because after all, every great meal calls for a Grand Finale.

Everybody likes their steak cooked a different way. Some folks prefer rare with more juices and flavor, and some like a well-done steak with a nice, firm bite. But a lot of us get into the habit of ordering steaks one way without ever trying anything else, so here’s a rundown of how we prepare steaks at Texas Steakhouse, and why you might want to try something new next time you’re here.

Well done: Preparing a flavorful well-done steak is challenging; it must be cooked slowly on low heat to lock in the juices and flavor. Ideally, a well-done steak is slightly blackened on the outside, juicy in the center and brown throughout with no signs of pink.

Medium well: This is a good choice for people who prefer a firm, yet juicy, steak. Steaks cooked medium well should be cooked all the way through, leaving just a hint of pink in the center.

Medium: These steaks are mostly brown throughout with an obvious band of pink in the middle. Medium-cooked steaks offer a great mix of bite and succulence. They’re a popular choice for folks who don’t like a lot of running juices but still want a lot of flavor.

Medium rare: Warm and mostly pink in the middle, medium rare steaks are nice and firm on the outside but very soft and juicy on the inside. If you’re used to ordering medium well or well-done steaks and you want to try something juicier, a medium rare steak is a good place to start.

Rare: Rare steaks have a nice, tight sear on the outside with a warm, red center. They’re extremely juicy, succulent and flavorful. Some shy away from rare steaks because of the bright red color, but there’s no blood in rare steaks, and they’re safe to eat.

So the next time you’re in Texas, why not be a little adventurous and try something new? Whether rare, well done or anything in between, we have the skills – and the grills – to make it taste great.

Dear Texas,

Like a lot of folks, I come to Texas Steakhouse for one thing: steak. Mostly I order the New York Strip or the Marshal Dillon Ribeye, but now and then I’ll get the Filet Mignon.

Anyway, my wife and I visited your Beckley restaurant last night, and as soon as we sat down, a server carried a sizzling Iron Skillet past our booth. It looked (and sounded) so good, we didn’t even look at the menu. We both had to try it.

My wife got the grilled chicken skillet, and I ordered the Texas Skillet with the sirloin, grilled chicken and blackened shrimp. Both were great. The meat was seasoned and prepared perfectly, and the vegetables were sautéed just right. Not soggy or overcooked.

Long story short, we might have a new favorite!

I never send these types of emails, but I just wanted to say thanks for doing such a great job. You all really know how to bring the flavor. Keep up the good work!

Sincerely,

Dallas K.