Question for the steak people: when you order Flo's Filet at LongHorn, what temperature do you go with, and do you add anything on top?

I used to order it medium, but after trying medium-rare a few times I'm converted — the center-cut tenderloin stays incredibly juicy and the fire-grilled crust still gets that nice char. Flo's is the leanest cut on their menu, so it rewards a lower temp more than the fattier ribeyes do. I usually ask for it "pink in the middle, no sauce on the side" so the beef flavor comes through.

Toppings: the grilled shrimp add-on is surprisingly good with it, and if I'm feeling fancy I'll get the red wine mushroom sauce. I skip the blue cheese crumbles — they overpower a filet this delicate, in my opinion.

Price-wise it's the priciest steak on the menu, but it still lands well below what a standalone steakhouse charges for the same cut. I found a useful price and nutrition breakdown here that helped me decide between the 6 oz and 9 oz — the bigger one is better value per ounce if you're hungry.

How do you all take yours? Anyone tried it with the lobster tail add-on?