re: Longhorn Steakhouse Prarie Dust

This is a old post but it answered a question of mine. I used to live in Maryland and Longhorns use to be my favorite steak house. The "Flat Iron" steak had me hooked. I'll never forget when I first tried a bite that flavor with a little heat. Now I have moved to Massachusetts and a trip to Longhorns up here has really disappointed me and after reading Justin's post on here I know why. Turns out the West Springfield Longhorns is the one I went to up here. The Flat Iron steak there has no flavor nothing like the ones I've had in Maryland. Doing research I found a recipe for the prairie dust and in reading others peoples comments and tweaking the recipe a bit I have come up with a very good seasoning that may not be 100% like Longhorns but just as good. So some Longhorns use "Prairie Dust" and some don't. I know for a fact that the Longhorns I went to in Maryland definitely uses it because of the flavor. Thought Corporate chain restaurants were all supposed to be consistent? Anyway I cook my own steaks now using the prairie dust recipe and my cast iron grill pan. Now I'm looking for their Chili recipe which brought me here.