Recipe: Outlaw Ribeye Cooking Information and Prairie Dust (copycat)

LONGHORN STEAKHOUSE MENU DESCRIPTION
Outlaw Ribeye:
Our juicy, signature 18 oz. USDA Choice bone-in ribeye is rubbed with special seasonings and grilled over an open flame.

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COOKING LONGHORN STEAK
Source: Jamilu / Yahoo Answers

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.

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Recipe: Longhorm Restaurant Prairie Dust (2 copycat recipes) (repost)
Board: Copycat Recipe Requests at Recipelink.com
From: Halyna - NY 9-23-2006
MSG ID: 1424495
MSG URL: Longhorm Restaurant Prairie Dust 2 Copycat Recipes Repost