I've got these if you are interested -
Longhorn Steakhouse Coffee Rubbed Rib-eye
4 - 1" thick 12 oz. rib-eyes
Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
Mix together all the ingredients for the coffee rub. Set aside till
needed.
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately
20 minutes until they are soft and brown.
Using a spatula, mix together all the ingredients for the
caramelized shallot butter. Cover and refrigerate.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1
Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.
Serves 4
HAWAIIAN GRILLED RIBEYE
LongHorn Steakhouse Copycat Recipe
Roasted Pineapple Topping:
1/4 cup diced pimentos, drained
1/4 cup diced red onions
2 cups roasted pineapple pieces, chopped
salt to taste
4 tablespoons store-bought Hawaiian marinade
Roast pineapple slices in oven at 450 degrees for 12 to 15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.
LongHorn Steakhouse’s Fire Grilled Hawaiian Ribeye - The boneless ribeye is marinated in a sweet ginger garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.
LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloinwith Portabel
1 whole beef tenderloin, 4-6 pounds
Olive Oil
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin
from the tenderloin. Lay the tenderloin out with the smoothest side
up. To ensure a consistent thickness on the grill, fold the tail
end of the tenderloin under itself to form an even thickness. Tie
the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with
oil. Season the roast all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F
hot side; 250 degrees F warm side)
Brush the cooking grates clean. Sear the tenderloin over the hot
side for about 20 minutes, turning a quarter turn once every 4-5
minutes. Then slide the roast over to the warm side, loosely cover
it with foil and cook until it reaches your desired doneness, 20 to
30 minutes for medium rare (125° to 130°F), turning once. Remove
from the grill, loosely tent with foil, and let rest for 10
minutes. The temperature will rise 5 to 10 degrees during this time.
Snip and remove all the twine from the roast. Cut the meat
crosswise into 1/2- to 1-inch slices and arrange onto a serving
platter. Garnish with fresh rosemary sprigs and serve warm with the
sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add
the portabella mushrooms and saute for 3 minutes. Add the white
wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.
Add heavy cream and stir to combine. After 2 minutes add the
chives.
Serves 10-12
Our juicy, signature 18 oz. USDA Choice bone-in ribeye is rubbed with special seasonings and grilled over an open flame.
found this-
COOKING LONGHORN STEAK
Yes. I worked there for five years. The trick isn't the seasoning; it is the meat. There meat is fresh, meaning it isn't aged and has never been frozen. They cook all of their steaks (except the prime rib) on a very hot flat grill (like at the Waffle House) with lemon butter and their special seasoning, which they call "prairie dust." It is basically the same thing as Lawry's. I prefer my steaks on a chargrill with the grill lines, but for my husband I cook his filet "Longhorn Style." I use an iron skillet (you could use any pan) and get is very hot, put butter (not margarine) and a little lemon juice in the skillet and add the steak. The steak should be taken out of the fridge and allowed to come to room temperature before you put it on the heat. Also, flip the steak as it cooks and DO NOT POKE IT TO CHECK TO SEE IF IT IS DONE. That will let all of the juices run out and leave you with dry meat. Finally, before you eat it...let it "rest" for about 2-3 minutes so that the juices can redistribute throughout the steak, otherwise you'll have the same dry meat that I mentioned before. Just to let you know, our manager used to sell lemon butter and prairie dust to faithful customers in portion cups. You might smile nicely and ask.
a little extra -
5 Steak Rubs For Grilling
Chile-cumin spice rub:
3 dried chipotle peppers, stemmed, seeded and chopped
2 dried ancho chiles, stemmed, seeded and chopped
1 T ground cumin
1 T salt
2 t sugar
Cocoa cumin allspice rub:
1 T unsweetened cocoa
4 t ground cumin
2 t allspice
4 t peppercorns
2 t salt
Tarragon mustard seed rub:
3 T dried tarragon
2 T yellow mustard seeds
2 T black peppercorns
1 T salt
Pepper coriander rub:
2 T black peppercorns
2 T coriander seeds
1 T dill seeds
1 1/2 t red pepper flakes
2 1/2 t salt
Star anise coffee rub:
6 whole star anise
2 T whole coffee beans
1 T black peppercorns
2 t salt
1 t sugar
For each rub:.
Combine all ingredients in a spice or coffee grinder until well ground. Rub on any type of steak 2 hours prior to grilling Makes about 1/3 c of each.
Magic Dust
Magic dust
1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Mix ingredients in jar; seal.
Longhorn Steakhouse Coffee Rubbed Rib-eye
4 - 1" thick 12 oz. rib-eyes
Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
Mix together all the ingredients for the coffee rub. Set aside till
needed.
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately
20 minutes until they are soft and brown.
Using a spatula, mix together all the ingredients for the
caramelized shallot butter. Cover and refrigerate.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1
Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.
Serves 4
HAWAIIAN GRILLED RIBEYE
LongHorn Steakhouse Copycat Recipe
Roasted Pineapple Topping:
1/4 cup diced pimentos, drained
1/4 cup diced red onions
2 cups roasted pineapple pieces, chopped
salt to taste
4 tablespoons store-bought Hawaiian marinade
Roast pineapple slices in oven at 450 degrees for 12 to 15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.
LongHorn Steakhouse’s Fire Grilled Hawaiian Ribeye - The boneless ribeye is marinated in a sweet ginger garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.
LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloinwith Portabel
1 whole beef tenderloin, 4-6 pounds
Olive Oil
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin
from the tenderloin. Lay the tenderloin out with the smoothest side
up. To ensure a consistent thickness on the grill, fold the tail
end of the tenderloin under itself to form an even thickness. Tie
the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with
oil. Season the roast all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F
hot side; 250 degrees F warm side)
Brush the cooking grates clean. Sear the tenderloin over the hot
side for about 20 minutes, turning a quarter turn once every 4-5
minutes. Then slide the roast over to the warm side, loosely cover
it with foil and cook until it reaches your desired doneness, 20 to
30 minutes for medium rare (125° to 130°F), turning once. Remove
from the grill, loosely tent with foil, and let rest for 10
minutes. The temperature will rise 5 to 10 degrees during this time.
Snip and remove all the twine from the roast. Cut the meat
crosswise into 1/2- to 1-inch slices and arrange onto a serving
platter. Garnish with fresh rosemary sprigs and serve warm with the
sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add
the portabella mushrooms and saute for 3 minutes. Add the white
wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.
Add heavy cream and stir to combine. After 2 minutes add the
chives.
Serves 10-12
Our juicy, signature 18 oz. USDA Choice bone-in ribeye is rubbed with special seasonings and grilled over an open flame.
found this-
COOKING LONGHORN STEAK
Yes. I worked there for five years. The trick isn't the seasoning; it is the meat. There meat is fresh, meaning it isn't aged and has never been frozen. They cook all of their steaks (except the prime rib) on a very hot flat grill (like at the Waffle House) with lemon butter and their special seasoning, which they call "prairie dust." It is basically the same thing as Lawry's. I prefer my steaks on a chargrill with the grill lines, but for my husband I cook his filet "Longhorn Style." I use an iron skillet (you could use any pan) and get is very hot, put butter (not margarine) and a little lemon juice in the skillet and add the steak. The steak should be taken out of the fridge and allowed to come to room temperature before you put it on the heat. Also, flip the steak as it cooks and DO NOT POKE IT TO CHECK TO SEE IF IT IS DONE. That will let all of the juices run out and leave you with dry meat. Finally, before you eat it...let it "rest" for about 2-3 minutes so that the juices can redistribute throughout the steak, otherwise you'll have the same dry meat that I mentioned before. Just to let you know, our manager used to sell lemon butter and prairie dust to faithful customers in portion cups. You might smile nicely and ask.
a little extra -
5 Steak Rubs For Grilling
Chile-cumin spice rub:
3 dried chipotle peppers, stemmed, seeded and chopped
2 dried ancho chiles, stemmed, seeded and chopped
1 T ground cumin
1 T salt
2 t sugar
Cocoa cumin allspice rub:
1 T unsweetened cocoa
4 t ground cumin
2 t allspice
4 t peppercorns
2 t salt
Tarragon mustard seed rub:
3 T dried tarragon
2 T yellow mustard seeds
2 T black peppercorns
1 T salt
Pepper coriander rub:
2 T black peppercorns
2 T coriander seeds
1 T dill seeds
1 1/2 t red pepper flakes
2 1/2 t salt
Star anise coffee rub:
6 whole star anise
2 T whole coffee beans
1 T black peppercorns
2 t salt
1 t sugar
For each rub:.
Combine all ingredients in a spice or coffee grinder until well ground. Rub on any type of steak 2 hours prior to grilling Makes about 1/3 c of each.
Magic Dust
Magic dust
1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Mix ingredients in jar; seal.
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