Longhorn Steakhouse

By “LongHorn Steakhouse” recipe, I assume you mean recreating one of their signature steakhouse-style dishes (steak with seasoning, sides, sauces) at home. While the exact recipes used by the restaurant are proprietary, there are well-known “copycat” versions and techniques that come very close. Below is a detailed version of a LongHorn‑style steak (Outlaw Ribeye with Smoky Garlic Vinaigrette) plus a Parmesan‑Crusted Chicken option (another popular entrée), along with FAQs and tips to help you replicate the steakhouse experience at home.

🥩 Copycat LongHorn Steakhouse — Smoky Garlic Outlaw Ribeye

This recipe is adapted from a “copycat” version of LongHorn’s Outlaw Ribeye with their smoky garlic vinaigrette. (Secret Copycat Restaurant Recipes)

Ingredients

For the Steak

• 1 large bone‑in ribeye steak (~18 oz)
• Salt
• Fresh black pepper
• Onion powder
• Garlic powder

For the Smoky Garlic Vinaigrette

• ¼ cup oil (e.g. olive oil or neutral oil)
• 1 tbsp capers (diced)
• 1 tbsp shallots (diced)
• 2 tsp garlic (minced)
• 2 tsp fresh parsley (chopped)
• 1 tsp paprika
• ¼ tsp red chili flakes
• Pinch of salt
• Pinch of black pepper

For Roasted Tomatoes (Optional Garnish)

• ½ pint grape tomatoes, halved
• Olive oil
• Salt, pepper

Instructions

1. Prepare the roasted tomatoes (optional):
   • Preheat oven to ~ 400 °F (≈ 200 °C).
   • Toss grapes with olive oil, salt, and pepper.
   • Roast ~20 minutes until slightly soft.
2. Make the smoky garlic vinaigrette:
   • In a small bowl, mix oil, capers, shallots, garlic, parsley, paprika, red chili flakes, salt, and pepper. Set aside.
3. Season steak:
   • Preheat grill (or broiler or cast‑iron skillet) to very hot (~550 °F / ~290 °C grill equivalent).
   • Mix salt, black pepper, onion powder, garlic powder in a bowl.
   • Rub both sides of the ribeye generously with this seasoning.
4. Grill the steak:
   • Place the steak on the hot grill.
   • Cook to desired doneness (see timing chart below).
   • Remove from heat and let it rest 5–10 minutes before slicing.
5. Serve:
   • Place steak on plate, top with roasted tomatoes, drizzle with smoky garlic vinaigrette.
   • Slice and serve.

Approximate Grill Time Guide

* Times depend heavily on steak thickness and heat source. Always use an instant‑read thermometer for accuracy.

🍗 Copycat LongHorn Parmesan‑Crusted Chicken

Another beloved dish at LongHorn is their Parmesan Crusted Chicken. Below is a widely circulated “copycat” version. (Carla Recipes)

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Salt & black pepper
• Olive oil (for searing)

For the Crust / Topping

• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 pinch cayenne pepper (optional)
• 1 cup shredded mozzarella (for topping)
• ½ cup mayonnaise
• ¼ cup ranch dressing

Instructions

1. Preheat oven: ~ 200–220 °C (400–425 °F).
2. Season chicken: Lightly season with salt, pepper, garlic powder, onion powder.
3. Make crust mixture: In a bowl, combine panko, Parmesan, Italian seasoning, garlic powder, cayenne.
4. Make binding mixture: In another bowl, mix mayonnaise + ranch dressing.
5. Coat chicken:
   • Lightly brush or spread the mayo/ranch mixture over top side of each breast.
   • Press the crust mixture over that side to adhere.
6. Sear first (optional for extra crisp):
   • In a skillet with olive oil (medium-high), sear the crusted side for 2–3 minutes until golden.
7. Bake:
   • Place seared side up (or crust side up) in baking dish.
   • Sprinkle mozzarella on top.
   • Bake ~15–25 minutes until chicken is cooked through (internal ~74 °C / 165 °F).

🧠 FAQs & Tips: LongHorn‑Style Recipes

Q1. What is “Prairie Dust” seasoning I see used in many LongHorn copycat recipes?
A: “Prairie Dust” is a seasoning blend fans often associate with LongHorn. A Reddit user shared a version:

1 tbsp salt  
1¼ tsp paprika  
1¼ tsp pepper  
½ tsp onion powder  
½ tsp garlic powder  
¼ tsp cayenne pepper  
¼ tsp turmeric  
¼ tsp ground coriander  
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You can use this as a base rub for steaks or chicken.

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**Q2. Why roast tomatoes along with the steak?**  
Roasting the tomatoes softens them and brings out their sweetness, adding a fresh, warm contrast to the steak and vinaigrette. This is part of how some LongHorn versions present the dish. :contentReference[oaicite:3]{index=3}

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**Q3. Can I grill the Parmesan Chicken instead of baking?**  
You *could*, but the cheese and crust tend to burn more easily over direct heat. Baking ensures even cooking and melting of cheese without excessive charring.

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**Q4. How do I get good crust on steak?**  
- Preheat grill or skillet very hot.  
- Pat meat dry before seasoning (moisture inhibits browning).  
- Use a seasoning with salt, pepper, and dry aromatics (onion powder, garlic powder).  
- Let steak rest after cooking so juices redistribute.

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**Q5. What sides match well?**  
Classics include:

- Loaded baked potato  
- Steakhouse mac & cheese  
- Grilled asparagus or seasonal veggies  
- Rice pilaf (some fans mimic LongHorn’s version) :contentReference[oaicite:4]{index=4}  

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**Q6. How to adapt for smaller kitchens / no grill?**  
Use a heavy cast-iron skillet with high heat or broiler. Use a good ventilation system to deal with smoke.

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If you like, I can format this into a **printable PDF**, or give **ingredients with metric conversions**, or even adapt these for an **air fryer**. Would you like me to send that?
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