Which type of steak is known for being particularly tender at Texas Roadhouse?

The Filet Mignon is renowned for its tenderness, making it a favorite choice among steak enthusiasts. This cut comes from the tenderloin, which is a muscle that does very little work during the animal's life. As a result, it has a fine texture and is incredibly soft to the bite, often described as melt-in-your-mouth. The filet mignon is also known for having a delicate flavor, which further enhances its appeal.

On the other hand, while the Ribeye and T-Bone steaks are well-regarded for their flavor and marbling, they do not match the Filet Mignon in terms of tenderness. The Ribeye has more fat content, which contributes to its rich flavor but can also mean it's less tender than the filet. The T-Bone, which combines both a strip steak and a small portion of tenderloin, provides a bit of tenderness but is still not as consistently tender throughout as the filet. Flank steak, while flavorful, is known for being tougher due to its muscle structure and requires proper cooking techniques to become tender.

Overall, the Filet Mignon stands out for its exceptional tenderness, making it the ideal choice for those who prioritize a soft and delicate steak experience.