Here’s a great copycat recipe inspired by LongHorn Steakhouse for their signature steak seasoning (often called “Prairie Dust”) and how to cook a steak at home to match their flavour profile. You can use this for your favourite cut.
🥩 “LongHorn-Style” Steak Rub & Cooking Method
Ingredients for the rub:
- ~½ tsp kosher salt per steak + more for finishing
- ~1 tsp coarse black pepper
- ~1 tsp garlic powder
- ~1 tsp onion powder
- Optional: ½ tsp smoked paprika or cayenne for a little extra colour/heat. (Flavor365)
- Oil (high smoke point, e.g., grapeseed or vegetable) for searing
Steak & preparation:
- Choose a good quality steak (top-sirloin, ribeye, etc). Pat dry.
- Brush lightly with oil and apply the rub generously on all sides. Let the steak sit at room temperature for ~30 minutes for more even cooking.
- Pre-heat grill or heavy skillet (cast iron is ideal) to high heat.
- Sear steak: about 3-5 minutes per side (depending on thickness) until you get a nice crust. If grilling, you can finish over medium heat to desired doneness (e.g., medium-rare ~130-135 °F / 54-57 °C).
- Let the steak rest 5-10 minutes before slicing or serving (this helps retain juices).
- Finish with a light sprinkle of salt if needed.
If you like, I can pull together a full “LongHorn Steakhouse at home” meal kit recipe: steak + their famous side (like “Steakhouse Mac & Cheese”) + bread & honey-cinnamon butter. Would you like that?
