14 Best Steakhouses near Oviedo

“Carla is our FAVORITE server ❣️We love her ❣️“

“Does LongHorn steakhouse was just as expected. Our server, Camden, was sweet and attentive. Our appetizers, the wings and the fried shrimp, were good, particularly the shrimp, and all of our entrees came out hot and to our liking. Our liking. A few things, such as the lamb, were a bit saltier than expected, but that was the extent of any complaints we would have had. We will likely return next time we're looking for a decent steak or salmon meal for the family.“

“If we could, we would give this place a 10! We had the best experience. Excellent food and service. Hannah was a wonderful server and the manager, Kim was very attentive to the guests and helping the servers. We've been there before, but this was the best time. Food was hot and delicious. A great restaurant with a great team.] Thanks, See you again!“

“Went to dinner last night at my favorite Outback, the food was amazing!! Are server Ashley was excellent!!! Can't wait until next time !!“

“I’ve been wanting to come here for so long and we finally got in! You’re best off making a reservation or be prepared to wait 1+ hr for a table. Reservations are made by texting them, which is a little strange, but maybe it’s just part of their charm. This place has such a great vibe, was packed but not too loud, and the service was great! We both had 4 oz filets, I had the sweet potato fries and he had a side of spaghetti with meat sauce. Both entrees came with a house salad and one side. The house vinaigrette is SO yum and their homemade croutons are perfect (just wish there were more)! The steaks were cooked and seasoned to absolute perfection! The sweet potato fries were ok, they were hot but they are crinkle cut and not all of them were crispy. They come plain so if you’re looking for something to dip, I guess you have to ask. The side of spaghetti with meat sauce was underwhelming but had good flavor. I really enjoyed this first experience here and am excited to come back.“

“Our server was Riley. He was fantastic, server assistant was Diego. The manager was Sarah and the Host was Jah, Cian, and Mattew.... Exceptional team. Highly recommend the Outback on Lake Underhill Rd Orlando“

“Dined w/friends, Saturday evening, 1-28. Had such good service from Brandon. In spite of being very busy, we were quickly seated and orders taken. It took a bit (I think) for our food to arrive, but Brandon was so pleasant, we hardly noticed. Thx Brandon! 😀“

“I can definitely recommend this location of Bahama Breeze the staff is friendly, and the new 2 for $25 menu is a win, I definitely recommend the new rasta pasta its spicy with a red pepper sauce that is out of this world it comes with sausage shrimp and chicken and its a must try“

“excellent very good attention very rich everything“

“Have to give props to the waiter William. He is fantastic. He's always very friendly and looks out for his customers. He wouldakena great manager based on his attitude and work ethic.The food was excellent today. The burger had was seared and juicy and the salad was full.“

“Longhorn Steakhouse

At two in the afternoon, an hour suspended between hunger and irritation, when the day has not yet decided whether it will forgive you, I entered the domain of Longhorn Steakhouse on Colonial, where time does not pass so much as marinate.

We were seated immediately, as though expected, as though the place had been waiting all day for the precise alignment of appetite and consequence that we carried in with us. The room breathed Texas, not the Texas of geography, but of mythology, assembled and exaggerated until it became something near-religious. Skulls of longhorn cattle, bleached into a kind of permanent surrender, watched from the walls, framed by artifacts of a life I suspected no one in the room had lived: boots that had never known mud, hats that had never felt sun, bolo ties looped like ceremonial nooses around the idea of authenticity.
It was not Texas. It was memory pretending to be Texas. Or perhaps desire.

The music threaded through it all, country songs about loss, about roads, about women who leave and men who pretend they understand why. It filled the space like a sermon no one had asked for but everyone accepted.

My companion, a Uruguayan gaucha with a gaze that suggested she had already measured the room and found it both amusing and insufficient, ordered a T-bone steak with baked potato. She did so without irony, without hesitation. She was born on a saddle somewhere in the prairies between Montevideo and Amarillo and had simply decided to embrace the similarities.

I, meanwhile, committed what must in that room have qualified as a quiet heresy. Garlic Lemon Chicken. A baked potato so large it seemed less a side dish than a geological formation. I could feel the ancestors of Texas, not the real ones, but the decorative ones, regarding me with a kind of mounted disapproval.

Yet when the food arrived, judgment dissolved.

There is a moment, rare and unrepeatable, when taste ceases to be description and becomes experience, immediate, total, almost indecent in its completeness. The chicken, bright with citrus and heavy with garlic, spoke in a language older than restraint. The potato yielded like something that had waited its entire existence to be broken open.

And then, because excess, like memory, refuses moderation, the dessert came.

A pecan cheesecake. No, not a cheesecake, a declaration. The size of a softball, crowned in caramel that dripped with a slow, deliberate inevitability, as though gravity itself had been sweetened. To call it delicious would be to reduce it, to confine it within a vocabulary unfit for the task. It demanded a new language; one built not from words but from hedonism.

We ate.

Time moved, or perhaps it didn’t. The room remained as it was, skulls watching, music insisting, Texas pretending.
And somewhere in that hour, unnoticed and irreversible, I became heavier, not only in body, though that too, but in the quiet understanding that there are places where indulgence is not merely allowed, but expected, where appetite becomes identity, and where leaving feels less like departure and more like escape.

I walked out into the Florida afternoon carrying two additional pounds and the faint suspicion that I had participated in something larger than a meal, something ritualistic, excessive, and entirely unapologetic.

And I knew, with the certainty of a man already planning his return, that I would do it again.“

“Waitress was great! Atmosphere great! Good great! Enjoyed it very much!“

“Longhorn never misses on their food. We had appetizers which were sent out with great flavor. The entire table was seated quickly as we had a party of six, but we all had a great time. Our server was impeccable and very attentive. The entire table either had salmon or steaks and no one had a complaint. We all enjoyed conversations and laughs after church. This Location maintains cleanliness and hospitable attitude.“

“From the time we stepped through the door to be seated everyone and everything was perfection! Best prime rib I’ve ever tasted!“