Longhorn Steakhouse Style Steaks Recipes

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LONGHORN STEAKHOUSE STYLE STEAKS



Longhorn Steakhouse Style Steaks image

Make and share this Longhorn Steakhouse Style Steaks recipe from Food.com.

Provided by AlainaF

Categories     Steak

Time 20m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 4

2 steaks, fresh and never frozen (1-inch thick, any kind except prime rib)
2 -4 tablespoons butter (not margarine)
1 lemon, juice of
Lawry's Seasoned Salt

Steps:

  • Take the steaks out of the fridge, and allow to come to room temperature.
  • Heat a large nonstick skillet (you can even use a cast iron skillet) on high heat until very hot.
  • Rub both sides of the steaks lightly with the lawry's seasoning.
  • Add 1/2 the butter and 1/2 the lemon juice to the hot skillet, next add one steak in the center of the skillet.
  • Cook 2-4 minutes on each side (depending on the thickness and how you like your steak done) with a lid on, and make sure the kitchen is well ventilated because this could get smoky. Do not poke holes in steak to test for doneness, as this will dry the meat out.
  • Once steak is cooked, repeat with other steak, and let both steaks sit for 2-3 minutes to allow juices to distribute throughout.
  • When ready to serve, you can add additional butter, lemon juice and seasoning to your liking.

Nutrition Facts : Calories 285.1, Fat 17.4, SaturatedFat 9.5, Cholesterol 109.5, Sodium 162.6, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 29.6

OUTLAW RIBEYE STEAK RECIPE (LONGHORN STEAKHOUSE COPYCAT)



Outlaw Ribeye Steak Recipe (Longhorn Steakhouse Copycat) image

Make your own tender and flavorful ribeye steak with our Longhorn Steakhouse Outlaw Ribeye Copycat Recipe! Serve thick, juicy ribeye just like at LongHorn.

Provided by Recipes.net Team

Categories     Steak

Time 20m

Yield 5

Number Of Ingredients 11

25 oz boneless ribeye fillets
1 tsp lemon juice
2 ½ tsp or margarine, melted unsalted butter
½ tbsp salt
¾ tsp smoked paprika
½ tsp ground black pepper
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cayenne pepper
¼ tsp turmeric
¼ tsp ground coriander

Steps:

  • Set the grill to medium heat.
  • In a small bowl, mix the lemon juice with the melted butter or margarine until properly combined.
  • In a medium-sized bowl, mix the salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, turmeric and ground coriander until well combined.
  • Generously season both sides of the steak fillets with the dry mixture.
  • Brush the lemon-butter mixture over both sides of the steaks as well before grilling.
  • Sear both sides of the seasoned steak for 5 minutes each. Cook until medium rare.
  • Let the steaks cool, then serve!

Nutrition Facts : Calories 316.00kcal, Carbohydrate 1.00g, Cholesterol 92.00mg, Fat 22.00g, Fiber 1.00g, Protein 29.00g, SaturatedFat 10.00g, ServingSize 5.00, Sodium 772.00mg, Sugar 1.00g

LONGHORN STEAKHOUSE MARINADE



Longhorn Steakhouse Marinade image

Make and share this Longhorn Steakhouse Marinade recipe from Food.com.

Provided by Carol V.

Categories     < 15 Mins

Time 5m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 4

1 cup Bourbon
1 cup light teriyaki sauce
1 tablespoon brown sugar
1 tablespoon garlic juice

Steps:

  • Combine all ingredients and brush on steaks while grilling or broiling.

Nutrition Facts : Calories 708.1, Sodium 7.6, Carbohydrate 13.4, Sugar 13.3

REVERSE-SEARED STEAK



Reverse-Seared Steak image

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.

Provided by Steven Raichlen

Categories     dinner, meat, main course

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 large or 2 small wood chunks (such as oak, hickory or mesquite) or 1 1/2 cups wood chips
Canola oil, for greasing the grill grate
1 tri-tip steak (about 2 to 2 1/4 pounds; see Tip)
Coarse kosher or sea salt
Freshly ground black pepper
Granulated onion or garlic (or both)

Steps:

  • If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
  • Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
  • Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
  • Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
  • Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
  • Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

LONGHORN STEAKHOUSE OUTLAW RIBEYE COPYCAT RECIPE - (3.7/5)



Longhorn Steakhouse Outlaw Ribeye Copycat Recipe - (3.7/5) image

Provided by Gilmore

Number Of Ingredients 11

3 boneless Ribeye fillets, 15 oz. each
Lemon juice
5 tsps. margarine, melted
1 tbsp. salt
1 1/4 tsp. paprika
1 1/5 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper, ground
1/4 tsp. turmeric
1/4 tsp. ground coriander

Steps:

  • 1. Set your grill to medium heat. 2. In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, turmeric and coriander until well blended. Liberally season fillets with this mixture. 3. In another bowl, mix the lemon juice with the melted margarine until well blended, and brush over the steaks before grilling. 4. Sear steak for 5 minutes on both sides for medium rare, and serve with broccoli florets and mashed potatoes.

LONGHORN STEAKHOUSE BREAD



Longhorn Steakhouse Bread image

Provided by Katie Clark

Categories     Bread

Time 2h25m

Number Of Ingredients 11

1 1/3 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon sugar
1 teaspoon salt
2.5 teaspoons dry yeast
1 tablespoon butter
3/4 cup buttermilk, warm
1/3 cup honey
1/4 cup mixed grains (I use Bob Red Mill's 10 grain cereal)
Egg white
Water

Steps:

  • Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl.
  • Mix in butter and honey.
  • Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
  • Add remaining flour until your dough is no longer sticky.
  • Knead in the mixed grains.
  • Knead for about 10 minutes until elastic and smooth.
  • Set dough in a warm spot for about about 60-90 minutes.
  • Divide dough in half and roll each half into a 7 inch x 5 inch rectangle.
  • Roll up tightly starting at the wide side and pinch the seam.
  • Let dough rise until doubled
  • Preheat oven to 375 degrees.
  • Make 3-4 slits in the top of each loaf of bread.
  • Bake for 25-35 minutes.
  • Remove bread and brush each loaf with egg white + water mixture.
  • Place back in the oven and bake for about 10-15 minutes.

Nutrition Facts : Calories 170 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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