Longhorn Steakhouse Outlaw Ribeye Copycat


Longhorn Steakhouse Outlaw Ribeye Copycat

Longhorn Steakhouse Outlaw Ribeye Copycat
Longhorn Steakhouse Outlaw Ribeye Copycat

The Longhorn Steakhouse Outlaw Ribeye Copycat recipe can be perfectly seasoned then grilled to your specifications ... at your own house. This copycat steak dinner for three is at about the same price you'd pay for a single dinner at the restaurant. Mashed potatoes and steamed broccoli complete this meat and potatoes meal. It's super simple to whip up, and makes an excellent weeknight dinner for you and your family. There's no better way to end your day than enjoying a filling, satisfying steak dinner.


Preparation Time10 min

Cooking Time35 min


  • 3 boneless ribeye steaks (14-15 oz each)
  • 2 tablespoons olive oil
  • 4 medium potatoes, peeled and cut into 1 inch pieces
  • 1/2 cup milk (you might not need it at all)
  • 5 tablespoons butter
  • 4 cups fresh broccoli florets
  • salt and pepper to taste


  1. To make the mashed potatoes, put the potatoes into a pot of salted water over a medium high heat and bring it to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are fork tender.

  2. Drain the potatoes. Add 3 tablespoons of butter, salt and pepper then mash the potatoes adding enough milk to reach the desired consistency. Cover the pot to keep them warm until everything else is done.

  3. For the steak, place a cast iron skillet over a medium high heat to get it hot before adding the meat.

  4. Season the steak liberally with salt and pepper then once the pan is very hot add a tablespoon of oil to the pan then add the steak. Sear it for 5 minutes on the first side and 4 minutes on the second side for medium rare result.

  5. To prepare the broccoli place it into a skillet with about a half inch of water and some salt and pepper to taste. Bring it to a boil then covered it and let it steam for 5 minutes before adding 2 tablespoons of butter then serve it with the rest of the meal.

History of Longhorn Steakhouse

If you’re a fan of Longhorn Steakhouse, then you’ll definitely want to check out this brief restaurant history and founding story. The restaurant started up in 1981 by George McKerrow Jr. and his father in Atlanta, Georgia. McKerrow previously managed a restaurant with a railroad theme, using train cars as seating areas. This theme did not carry over to Longhorn Steakhouse, where most of the decorations involved hanging steer heads and along with other western style décor. The first restaurant was actually called Longhorn Steaks Restaurant & Saloon and replaced an antique store that previously occupied the location. One winter, a heavy snowstorm hit the city causing commuters to be trapped within the city’s limits. McKerrow offered $1 drinks and menu specials to stranded commuters. You might say that without that snowstorm Longhorn Steakhouse would not have grown as widely popular as it is today. Now, there are over 400 locations across the U.S. and Puerto Rico.

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Just terrible. If I could give this 0 stars I would. If you like very bland steak this is the recipe for you

I'm sorry you didn't enjoy this recipe, but thank you for the feedback. It'll definitely help out our other readers!

First of all the Outlaw is bone in and cooked on the char grill. Olive oil? LOL. Not even close. And there's 8 components to the seasoning. Good luck.

Hello Jackscia. We're sorry that you aren't happy with this copycat recipe. Although it may not be identical to the restaurant's version, we still love this recipe!

If you look around carefully you will spot Lawry's Season Salt & pepper. Use according to your tasre. A particular steakhouse always has it above the grill. Yum !

Lawry's Season Salt is found on the grill shelf at a particular steak specialty restaurant. And pepper, of course.

this is bull....I wanted EXACT seasonings to season my steaks, all i got was some general bs this is NO help!

On top of it not being a drive through restaurant, their outlaw ribeye is full of flavor. They must season it with something more than salt and pepper so this recipe is a total joke. No secret here at all. I make a version using Montreal Steak seasoning, A-1 and worcestershire sauce to marinate the steak first for about a half hour and then sear and cook it on the grill. Tastes almost exactly like the original.

First of all, Longhorn is NOT a drive through eatery, it's a nice sit down restaurant. Secondly, you show mw a church where the members are serving rib eye steaks at their gatherings and I will join this church. Give me a break, this is ridiculous.


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