1222 Irvine Blvd
Tustin, CA 92780-3531

Lone Star Steakhouse & Saloon

Cuisine: Steakhouse, Steak, Southwestern

Lone Star Steakhouse & Saloon is a Steakhouse, Steak, and Southwestern restaurant where most Menuism users came for fun with friends, paid between $25 and $50, and tipped more than 18%.

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  • 7/15/2016

    A diner from Irvine, CA tried it and liked it. They liked the food and liked the service.

  • 2/25/2016

    A Steakhouse food lover from Chatsworth, CA tried it.

  • 9/03/2015

    A Steakhouse chowhound from San Antonio, TX tried it.

  • 4/23/2015

    A dining patron from Los Angeles, CA tried it.

11 / 20
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 Anaheim, CA

Lone Star Steakhouse is all about great food and genuine hos

The idea of Lone Star Steakhouse originated in North Carolina. In March 1992, the first location opened in Tampa, FL. The concept of a high-quality steak house with a comfortable and genuine atmosphere was so contagious, the Lone Star brand expanded across the country. There are currently 97 restaurants in operation today. The beauty of Lone Star is its ability to serve great hand-cut USDA steaks in a warm, inviting environment and creating memorable experiences. In February 1998, Lone Star Steakhouse in Tustin, CA opened its doors as the first franchise in Southern California. Executive Chef Stuart Rackham, with over 15 years of experience in the restaurant industry, has brought more than just great steaks and a roadhouse feel by upping the ante with crave-worthy food with distinctive and unique flavors.

Texas Rose®

Texas Rose® is a fresh, whole onion cut bloom-style, hand-battered and served with their famous Texas Rose sauce. This is Lone Star’s version of the blooming onion and one of our favorites at the county fairs. The dip was a bit spicy, just the right amount of heat, but the batter was a little too salty and rather greasy. I suggest letting the onion drain upside-down a little while longer before serving to guests and toning down the salt in the batter. Otherwise, great presentation!

Coconut Shrimp

Coconut Shrimp (new menu item) is six coconut-breaded shrimp served with sweet pepper dipping sauce. This dish is all about the shrimp. The coconut and very little breading coated the outside and were fried to a perfect golden brown. The coconut flavor expertly complemented the shrimp by adding a slight sweetness. Texture was crispy on the outside with succulent, juicy shrimp on the inside. The dipping sauce was sweet but not too sweet with fresh, sweet bell pepper flavor. The presentation, however, needs a little work – either use a smaller plate or increase the serving to 8 shrimp to fill the plate better. Thumbs up!

Signature Lettuce Wedge

Signature Lettuce Wedge is a quarter head of iceberg lettuce topped with bleu cheese dressing, bleu cheese crumbles and diced red tomatoes. This is a steakhouse favorite and I love it. The dressing is creamy and just the right amount of bleu cheese flavor. It lovingly reaches all of the crevices of the lettuce so you’ll have dressing on every bite. I love bleu cheese so the extra crumbles on top are like candy to me. Thumbs up, way up!

Side Caesar Salad

Side Caesar Salad is romaine lettuce tossed in Caesar dressing and topped with croutons and shredded parmesan. Everything I love in a salad, but the dressing is a bit too light in flavor. It really needs that anchovy flavor. More and more restaurants seem to be making their Caesar dressings more mayonnaise-like and lemony. If you don’t like anchovy, don’t order a Caesar salad. That’s what the flavor foundation is. The anchovy works really well with the parmesan cheese. They have improved the dressing since my last visit, but still needs more work – more anchovy flavor please.

20 oz. Porterhouse

What’s better than one steak? Two, of course! The 20 oz. Porterhouse is USDA Choice with a strip steak and filet mignon in one. Mesquite-grilled to a perfect medium rare, the steak was tender and juicy. I loved that it showed its behemoth size on the plate. It’s quite impressive. The baked potato was baked just right with a slightly crispy outside and fluffy inside. Add some butter, sour cream, salt, pepper, and you’re good to go. Thumbs up, way up!

Cajun Ribeye

Cajun Ribeye is a hand-cut, 14 oz. USDA Choice ribeye, rubbed with a spicy blend of Cajun seasonings. This is our favorite steak at Lone Star! The Cajun seasoning is just perfect with ribeye steak. Ribeyes have the perfect marbling needed to mix with slightly spicy seasoning. The steak, even when grilled to rare, is consistently tender and juicy. Whatever you’re doing Lone Star, keep it up and we’ll keep coming back for more! The broccoli was steamed to perfection. It retained its vibrant green color, yet was cooked enough to remove the bitterness often found in broccoli. Steak Fries are always a great choice with a golden brown, crispy exterior and fluffy interior. Ask for a side of ranch dressing and you’ll be in heaven! Thumbs up, way up!


Delmonico is a hand-cut, 12 oz. USDA Choice cut of ribeye, heavily marbled, tender and delicious. One of the best steak cuts on the planet! The steak was cooked to a perfect medium rare. It was juicy and marbled like a Delmonico should be. Thumbs up, way up!

Sweet Bourbon Salmon®

Sweet Bourbon Salmon® is a tender, mesquite-grilled salmon fillet in Sweet Bourbon marinade and includes your choice of one side. The salmon had wonderful mesquite grill marks on the outside with a tender, succulent interior. The bourbon flavor came through and the marinade tasted slightly of Asian influence, like teriyaki and ginger. It worked really well with the salmon. Maybe a secondary sauce choice for the baby back ribs? Just an idea. The spinach was steamed to a bright green color and flavor. Thumbs up!

Maple-Ancho Glazed Pork Chop

Maple-Ancho Glazed Pork Chop (new menu item) is a juicy, 10 oz. center-cut bone-in chop, grilled over mesquite wood, basted with maple-ancho glaze and includes your choice of one side. The pork chop was tender and juicy, not at all dry like your normal pork chop. It is brined overnight to lock in the juices (I need to try this at home). The maple-ancho glaze is da bomb! It was slightly sweet with a spicy ending. Not a huge kick, just enough smoky chili flavor. The mesquite grill added a great smoky flavor that matched perfectly with pork. Get the Steak Fries with cheddar and bacon on top for just $.99 extra. Ask for a side of Texas Ranch for dipping and you’re good to go. It’s like Irish Nachos. I loved it to pieces! Thumbs up, way up!

Triple Chocolate Miracle Cake™

Triple Chocolate Miracle Cake™ is three layers of rich chocolate cake with creamy chocolate icing and served over raspberry sauce with a scoop of vanilla bean ice cream. A portion of the proceeds from this item are donated to support Children’s Miracle Network Hospitals®. This a great way to raise money for a great cause. The cake itself was average but the chocolate icing was awesome! It was more ganache than icing – smooth, creamy, and decadent. The vanilla ice cream helped boost the moistness of the cake. The raspberry sauce was subtle but worked really well with the chocolate.

Steakhouse Steak Southwestern
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Lone Star Steakhouse & Saloon is located near the cities of Orange County, Santa Ana, and North Tustin.
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