Of course! While we can’t replicate the exact proprietary recipes, this is a carefully crafted, “inspired-by” version that captures the essence of the Longhorn experience: a perfectly seasoned, juicy, restaurant-quality steak you can make at home.
This recipe focuses on their signature Outlaw Ribeye profile—boldly seasoned, with a perfect crust and tender interior.
The Ultimate Longhorn-Inspired Outlaw Ribeye
(Serves 2)
Part 1: The Steak & Seasoning
· 2 Bone-in Ribeye Steaks, 1.5 to 2 inches thick (about 16-20 oz each). This cut is key for flavor and juiciness.
· 2 tbsp High-heat oil (Avocado, grape seed, or refined coconut oil)
Signature “Outlaw” Steak Rub:
· 1 ½ tbsp kosher salt
· 2 tsp smoked paprika (this is the secret for that deep, rustic color and hint of smoke)
· 2 tsp garlic powder
· 1 tsp onion powder
· 1 tsp freshly ground black pepper
· 1 tsp dried thyme
· ½ tsp cayenne pepper (adjust for heat)
Part 2: The Method for a Perfect Steakhouse Sear
- Prepare the Steak:
Take the steaks out of the refrigerator at least 45-60 minutes before cooking. Pat them extremely dry with paper towels. This is the most important step for a good crust. Liberally coat all sides with the steak rub, pressing it into the meat. - Preheat & Get Ripping Hot:
Place a heavy cast-iron skillet or a carbon steel pan on the stove. Preheat over medium-high heat for a full 5 minutes. It should be smoking-hot. Meanwhile, preheat your oven to 400°F (200°C). - The Sear:
Add the high-heat oil to the pan—it should shimmer immediately. Carefully place the steaks in the pan. DO NOT TOUCH THEM for 2-3 minutes to form a deep, dark crust. Flip and sear the other side for another 2-3 minutes. Use tongs to sear the edges (the fat cap) for 30-60 seconds each. - The Finish (Oven Method, just like the steakhouse):
If your steaks are less than 1.5″ thick, you can finish in the pan. For true thick cuts, transfer the entire hot skillet to the preheated oven. Cook for:
· For Medium-Rare (warm red center): 4-7 minutes, or until internal temperature reaches 130-135°F (54-57°C).
· Use a meat thermometer for perfection. Times vary based on thickness and starting temp.
- The Sacred Rest:
Remove the steaks from the oven, transfer them to a cutting board or warm plate, and top each with a pat of cold, unsalted butter. Tent loosely with foil and let rest for 8-10 full minutes. This allows the juices to redistribute, ensuring every bite is juicy.
Part 3: The Perfect Sides (To Complete the Experience)
- Loaded Baked Potato (Simplified):
Prick a russet potato, rub with oil and salt, and bake at 400°F for 45-60 minutes until tender. Split open and top with crispy bacon bits, shredded cheddar, sour cream, and chives. - Classic Steakhouse Salad:
Toss crisp romaine and iceberg lettuce with cherry tomatoes, red onion, croutons, and your choice of dressing (a creamy peppercorn or a classic blue cheese works perfectly).
Pro-Tips for the Longhorn Vibe:
· Butter is Key: Finish with that melting pat of butter. It adds a luxurious, restaurant-style richness.
· Temperature: Don’t guess. A good instant-read thermometer is your best tool.
· Simple Sides: Keep sides hearty and classic—mashed potatoes, seasoned French green beans, or a creamy corn dish.
· Atmosphere: Dim the lights, light a candle, and serve on a hot sizzle plate or very warm plates.
Enjoy your masterpiece! You’ve just created a steakhouse-worthy meal that captures the bold, satisfying spirit of Longhorn. 🥩🔥