LongHorn Steakhouse is famous for bold, smoky, well-seasoned flavors — especially their steaks and sides. If you’re talking about that signature “restaurant steakhouse taste,” here’s how they achieve it (and how you can replicate it at home).
🥩 LongHorn-Style Steak (Restaurant Flavor at Home)
🔥 The Secret
- Heavy seasoning (more than you think)
- High heat sear
- Butter finish
- Resting the meat
- A touch of sweetness in the seasoning
⭐ LongHorn-Style Steak Seasoning (Copycat Blend)
Mix together:
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- ½ tsp ground coriander
- ½ tsp brown sugar
Rub generously on steak (Ribeye or NY Strip works best). Let sit 30–45 minutes before cooking.
🔥 Cooking Method (Cast Iron = Best Results)
- Bring steak to room temp.
- Heat cast iron pan until VERY hot.
- Add high smoke-point oil (avocado or canola).
- Sear 3–4 minutes per side (depending on thickness).
- Add 2 tbsp butter + crushed garlic + thyme.
- Baste steak with melted butter for 1 minute.
- Rest 5–10 minutes before slicing.
Internal Temps:
- Rare: 125°F
- Medium Rare: 130–135°F
- Medium: 140°F
🧄 Bonus: LongHorn Garlic Butter (Amazing on Top)
Mix:
- ½ cup softened butter
- 1 tsp garlic powder
- 1 tsp minced garlic
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp chopped parsley
Chill and add a slice on top of hot steak.
If you meant a specific LongHorn item (Parmesan Crusted Chicken, Flo’s Filet, Wild West Shrimp, etc.), tell me which one and I’ll give you the copycat version 👌
