Texas Roadhouse

Make Your House Like a Texas Roadhouse

If you have ever enjoyed steak in a Texas Roadhouse (restaurant), you know there is something extra-special about them. The tender meat combines with the amazing spices to make a steak like none other.

The beauty of this spice mix recipe is that it requires no marinade — yet it will make your steak juicy and flavorful.

Let’s start with the basics and work up to that fabulous steak. This is an epic meal, so we envision this as a special occasion — maybe a get-together for four, or a birthday, Fourth of July, etc.

  1. The meat, itself. If you want a truly authentic experience, look for sirloin marked as Choice. However, several others will work. We are big fans of ribeyes and T-bones, but you can use just about any good cut of beef including a New York Strip.
  2. Appetizer, anyone? Texas Roadhouse is famous for its “Rattlesnake Bites, which are fried, spicy cheese balls that no one can resist. Don’t make too many, though — the best is yet to come!
  3. The sides. For your special dinner, you will want to compliment that steak with Texas Roadhouse side dishes. Those can be fresh rolls, chili, corn, salad, seasoned rice, steak fries, sauteed mushrooms, and sauteed onions. We vote for buttered corn, salad, rolls, and some seasoned rice.
  4. Let’s not forget dessert! Favorites include apple pie (with ice cream, of course!), strawberry cheesecake, or brownies. If your guests ask if they can bring something, you can say, well, let’s keep this party authentic, and suggest one of the above. If you don’t have time to bake, just cheat a little, buy dessert, and ice cream. The star of this show is the steak.
  5. Rolls. Don’t forget those famous rolls. Texas Roadhouse serves its fresh, warm rolls with some soft butter which has been infused with cinnamon. This is very simple to make. To a cube of real butter: soften and sprinkle with a teaspoon of cinnamon. Mash/stir until it is creamy. This is a nice addition to the meal and gives it a zippy flavor.
  6. Beverages are important. A popular ‘Roadhouse beverage is sangria, which we think is just great with our steaks, sides, and desserts. Here is how to make a good sangria. We prefer it made with Merlot, which really accentuates your steak. It is very refreshing and perfect for an outdoor barbeque party. Make sure you have lots of ice.
  7. Set the mood with some favorite Country music!
  8. Lastly: the seasoning itself, Texas Roadhouse Seasoning, or the star of this show:

 

Ingredients:

2 Tablespoons of kosher salt
2 teaspoons of brown sugar
1 teaspoon of freshly ground black pepper (fresh makes a difference)

1/2 teaspoon of paprika
1/2 teaspoon of chili powder 1/4 teaspoon garlic powder 1/4 teaspoon of garlic salt
1/4 teaspoon of onion powder 1/4 teaspoon of turmeric

Method:

Get out a medium-sized bowl, a gallon-sized plastic zip-top bag, a pair of scissors, and a spice jar with a shaker-style lid.

Measure out two tablespoons of kosher salt and pour into the bowl.

Add two teaspoons of brown sugar. (White sugar can also be used if you do not have brown.)

Measure 1/2 teaspoon of garlic powder, garlic salt, onion powder, and turmeric. Add all of those to the bowl.

Add 1/2 teaspoon of the paprika and chili powder to the bowl.

Lastly, measure out one teaspoon of the black pepper and add to the other spices in the bowl.

Stir gently to incorporate all of the ingredients.

Pour seasoning mix into the gallon bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.

Cut off an edge of one of the bottom corners of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.

Empty the spices from the bag into a spice container.

Directions for preparing your steaks:

Bring steaks out of the refrigerator, and allow sprinkle with seasoning. Allow the steaks to sit with the seasoning for at least 40 minutes. This will ensure that the seasoning will penetrate the steaks and make the meat tender and juicy. The salt really needs to get into the meat to break down the fibers, which is going to give you tender meat.

Let’s talk about meat thermometers. A good meat thermometer is a grill boss’s best friend! We really like this

one. It is super-easy to read and comes in lots of colors if that’s your thing. It’s a terrific gift, too.

While you are waiting on the steaks, light your grill. You want the grill to be about 450 to 500 degrees. This will give your steaks a nice crust. Cover with the lid, and wait for two minutes. Flip, and give it another minute or more depending upon how “done” you like your steaks. Then, remove the steaks and let them rest for at least three minutes before serving.

If you are using Ribeyes, you might want to first sear your ribeyes in a little butter in a frying pan. Just get your frying pan hot, add a pat of butter, and briefly sear on each side. Then, off to the grill they go. “Insider information,” says that this is how Texas Roadhouse gets their ribeyes so juicy.

Do you have guests with particular requests as to how they like their steaks? Here is a handy guide.

Rare is about 125 degrees (F) in the middle. Medium rare is 135 degrees.
Medium is 145 degrees.
Medium well is 155 degrees

Well-Done is 175 degrees.

A word about this spice mix. Make a big batch, labels some jars, and give as hostess gifts, Father’s Day, gifts, birthday gifts, or for Christmas. It really is best on steaks, but wow, does it perk up a hamburger. Everyone loves a great spice to add to their collection.

Serve with your sides, and enjoy the authentic flavors. We doubt you’ll have leftovers, but if you do, Texas Roadhouse Steaks are amazing in a wrap, a salad, or for breakfast, with eggs.

 

Make Your House Like a Texas Roadhouse

0 from 0 votes
Recipe by Jessica davis Course: Breakfast
Servings

12

servings
Prep time

5

minutes
Cooking time

5

minutes
Calorieskcal

Ingredients

  • 2 Tablespoons of kosher salt

  • 2 teaspoons of brown sugar

  • 1 teaspoon of freshly ground black pepper (fresh makes a difference)

  • 1/2 teaspoon of paprika

  • 1/2 teaspoon of chili powder 1/4 teaspoon garlic powder 1/4 teaspoon of garlic salt

  • 1/4 teaspoon of onion powder 1/4 teaspoon of turmeric

Directions

  • Get out a medium-sized bowl, a gallon-sized plastic zip-top bag, a pair of scissors, and a spice jar with a shaker-style lid.
  • Measure out two tablespoons of kosher salt and pour into the bowl.
  • Add two teaspoons of brown sugar. (White sugar can also be used if you do not have brown.)
  • Measure 1/2 teaspoon of garlic powder, garlic salt, onion powder, and turmeric. Add all of those to the bowl.
  • Add 1/2 teaspoon of the paprika and chili powder to the bowl.
  • Lastly, measure out one teaspoon of the black pepper and add to the other spices in the bowl.
  • Stir gently to incorporate all of the ingredients.
  • Pour seasoning mix into the gallon bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.
  • Cut off an edge of one of the bottom corners of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.
  • Empty the spices from the bag into a spice container.
  • Directions for preparing your steaks:
  • Bring steaks out of the refrigerator, and allow sprinkle with seasoning. Allow the steaks to sit with the seasoning for at least 40 minutes. This will ensure that the seasoning will penetrate the steaks and make the meat tender and juicy. The salt really needs to get into the meat to break down the fibers, which is going to give you tender meat.
  • Let’s talk about meat thermometers. A good meat thermometer is a grill boss’s best friend! We really like this one.
  • While you are waiting on the steaks, light your grill. You want the grill to be about 450 to 500 degrees. This will give your steaks a nice crust. Cover with the lid, and wait for two minutes. Flip, and give it another minute or more depending upon how “done” you like your steaks. Then, remove the steaks and let them rest for at least three minutes before serving.
  • If you are using Ribeyes, you might want to first sear your ribeyes in a little butter in a frying pan. Just get your frying pan hot, add a pat of butter, and briefly sear on each side. Then, off to the grill they go. “Insider information,” says that this is how Texas Roadhouse gets their ribeyes so juicy.

Notes

  • Rare is about 125 degrees (F) in the middle. Medium rare is 135 degrees.
  • Medium is 145 degrees.
  • Medium well is 155 degrees
  • Well-Done is 175 degrees.
  • Serve with your sides, and enjoy the authentic flavors. We doubt you’ll have leftovers, but if you do, Texas Roadhouse Steaks are amazing in a wrap, a salad, or for breakfast, with eggs.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*