5 chain restaurants for the best steak and fries

Find out which chain restaurants serve the ultimate steak and fries pairing.

If there’s one combo that people swear by, this is it steak and potatoes. It seems like nothing goes with a great red meat steak like a side dish, especially when it’s cooked and loaded with your favorite toppings. The steakhouse combo never goes out of style. While you can find it almost anywhere that serves meat plates, only a few get the genuine stamp of approval from diners. Here are 5 chain restaurants serving the best steak and fries.

Texas Roadhouse

Prayer: Ft. Worth Ribeye + “Fantastic” salt-crusted bakery loaded.6254a4d1642c605c54bf1cab17d50f1e

Texas Roadhouse Ft. Worth Ribeye and Bone-In Ribeye are two favorite cuts of meat at an affordable steakhouse. “I almost always order the ribeye and it never disappoints,” said one said. “I went to Texas Roadhouse in January for the first time in about 15 years and was blown away by how good it was. I got a 16oz ribeye, two sides, a couple drinks and a $45 drink.” writes other The perfect pairing is the salt spud. “Their baked potatoes are fantastic” A Yelper in Orlando says, while another calls it “awesome!”

LongHorn Steakhouse

The Duo: Outlaw Ribeye + Huge, Smoked Fries.

LongHorn’s Outlaw Ribeye is a “big 20-ounce steak that doesn’t follow the rules,” says LongHorn, a “superior marbled cut of bone-in ribeye” covered in smoky Char flavor and flame-grilled “to bring out the flavor in every bite.” And foodies agree. “Can confirm – illegal ribeye slapping” one visitor confirms. “I agree, outlaws are pretty cool in Longhorn!” other he says. Baked potatoes are also a favorite. “Tried the fries at Longhorn Steakhouse. They gave me bacon and cheese on the side. You can’t see the salt.” Facebooker said What makes it so delicious? “It’s kosher salt and margarine,” one reveals.

Morton’s Steakhouse

Duo: Prime Bone-In Ribeye + Legendary “One Pound” Idaho Russet.

Morton’s The Steakhouse bone-in steak is a huge, delicious steak that diners crave, especially in the premium steakhouse category. If you want potatoes to fit the bill, the giant “one pound” Idaho Russet Burbank potato with its salty, salty skin and crispy inside, hot and often topped with butter, sour cream, bacon and onions, is also a hit.

Outback Steakhouse

Dua: Fillet Victoria + “Dressed” salted skin potatoes.

Filet Mignon Victoria is another repeat order for Outback customers who appreciate lean but tender meat. “Filte is also the thinnest and softest (my favorite),” says one Redditor. Outback Steakhouse’s baked potatoes are also a favorite. Large Idaho russet potatoes with salty, crispy skins topped with butter, sour cream, shredded cheddar cheese, bacon bits and green onions are the perfect accompaniment.

Chris Steak House Ruth

The Duo: Sizzling Cowboy Ribeye + 400 ° F cooked large Russet.

Ruth’s Chris Steak House’s 26-ounce USDA Prime Cowboy Ribeye, a “well-marbled, thick and juicy” cut of bone, is worth every cent. And that perfection is served with the restaurant’s baked potato, a large, red potato that is brushed with oil/fat and salt, then baked at 400°F-425°F for about 60 minutes until the skin is crispy and the inside is soft, served with butter, sour cream, and onions.

Leah Groth