Outlaw Ribeye from LongHorn Steakhouse features a 20-ounce, hand-seasoned, bone-in ribeye steak, grilled to perfection with bold spices and topped with crispy, seasoned fried onions, delivering a hearty and flavorful dining experience.
Equipments
- Grill
- Grill brush
- Meat thermometer
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Plate or tray (for resting steak)
- Spice grinder or shaker
- Deep fryer or heavy-bottomed pot (for frying onions)
- Slotted spoon or spider strainer
- Paper towels (for draining fried onions)
- Mandoline slicer or sharp knife (for slicing onions)
- Measuring spoons
- Serving platter
Ingredients
- 2 (20-ounce) bone-in ribeye steaks
- Kosher salt
- Freshly ground black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Vegetable oil (for frying)
- 2 large yellow onions
- All-purpose flour
- Cornstarch
- Buttermilk
- Dried oregano
- Dried thyme
Your Outlaw Ribeye preparation requires precise seasoning with kosher salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to achieve that bold flavor. Use a meat thermometer to ensure the 20-ounce bone-in ribeye steaks reach the perfect internal temperature for optimal juiciness. When frying the onions, coat them in a mixture of all-purpose flour and cornstarch after soaking in buttermilk to attain a crispy, flavorful topping. Dry the fried onions on paper towels to remove excess oil and maintain their crispness. This combination of spices and cooking techniques will help you craft an authentic Outlaw Ribeye from LongHorn Steakhouse copycat menu.
Instructions
- Outlaw Ribeye Steak Instructions:
- Preheat grill to high heat; clean with grill brush.
- Pat ribeye steaks dry; bring to room temperature.
- Season steaks generously with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Drizzle steaks lightly with oil, if desired.
- Grill steaks over high heat, flipping once, until desired doneness (use meat thermometer: 130°F for medium-rare).
- Remove steaks; rest on plate or tray, loosely covered, for 5–10 minutes.
- Crispy Fried Onions Instructions:
- Peel and thinly slice onions using mandoline slicer or knife.
- Soak onion slices in buttermilk for 30 minutes.
- In mixing bowl, combine all-purpose flour, cornstarch, kosher salt, black pepper, dried oregano, and dried thyme.
- Drain onion slices; dredge in flour mixture to coat evenly.
- Heat vegetable oil in deep fryer or heavy pot to 350°F.
- Fry onions in batches until golden and crispy; remove with slotted spoon or spider strainer.
- Drain fried onions on paper towels; season with salt immediately.
- Serving:
- Transfer rested steaks to serving platter.
- Top each steak generously with crispy fried onions.
- Serve immediately.
Substitution
The Outlaw Ribeye from LongHorn Steakhouse copycat recipe allows you to replicate a juicy, 20-ounce bone-in ribeye with a bold spice crust and crispy fried onions right at home. If you don't have access to a grill, a cast-iron skillet or broiler can be used to achieve a similar sear and flavor profile. When frying onions, substitute buttermilk with whole milk mixed with a tablespoon of lemon juice or vinegar as a quick acidic alternative for tender, crispy results. You can adjust the spice blend by substituting smoked paprika with regular paprika and adding a pinch of chipotle powder to maintain the smoky heat. Use your meat thermometer to ensure the ribeye reaches an internal temperature of 130degF for medium-rare doneness, resting the steak on a plate before serving to preserve juiciness.
Tips
Ensure your grill is thoroughly preheated and cleaned with a grill brush to prevent sticking and achieve proper searing on the ribeye steaks. Use a meat thermometer to check for accuracy in doneness, aiming for 130degF for medium-rare to retain juiciness and flavor. When preparing crispy fried onions, soaking the slices in buttermilk for 30 minutes tenderizes them and helps the flour coating adhere for optimal crunch. Letting your steak rest for 5-10 minutes after grilling allows the juices to redistribute, ensuring a tender and flavorful bite when you serve.
Nutritions
Your Outlaw Ribeye from LongHorn Steakhouse offers a substantial source of protein, essential for muscle repair and growth, with 20 ounces of ribeye delivering roughly 130-150 grams of protein. The steak is seasoned with spices like smoked paprika, garlic powder, and cayenne pepper, which add antioxidants and may support metabolism. Crispy fried onions add a layer of carbohydrates and fats due to the vegetable oil frying process, increasing the calorie content. Using a meat thermometer can help ensure your steak is cooked to a safe internal temperature while preserving nutritional integrity.
Storage
Store your Outlaw Ribeye steak in an airtight container or tightly wrapped in aluminum foil to preserve moisture and flavor. Keep it refrigerated at or below 40degF and consume within 3 to 4 days for optimal freshness. For longer storage, freeze the seasoned ribeye steak, ensuring it is properly wrapped to prevent freezer burn, and thaw it safely in the refrigerator before grilling.
Variation or Alternatives
You can swap the bone-in ribeye for ribeye cap steaks to enjoy a more tender and flavorful cut. Replace yellow onions with sweet Vidalia onions for a milder, sweeter crispy topping. Marinate the onion slices in a spiced buttermilk blend infused with smoked paprika and cayenne pepper to add a smoky kick. Consider grilling the steaks over a charcoal fire for an added layer of smoky aroma that enhances the robust seasoning of black pepper and smoked paprika.
Allergies
The Outlaw Ribeye contains common allergens such as buttermilk, which may trigger dairy allergies or lactose intolerance. The use of all-purpose flour poses a risk for individuals with gluten sensitivity or celiac disease. Your best option is to inform the restaurant of any allergies to avoid potential reactions from seasonings or fried onions prepared with these ingredients.
Why this recipe?
The Outlaw Ribeye at LongHorn Steakhouse is celebrated for its bold, smoky flavor, aged to perfection and expertly seasoned with a signature blend of spices that enhances the rich, juicy texture of the ribeye cut. Its generous size, approximately 20 ounces, offers a satisfying, hearty meal that delivers great value for steak lovers seeking a robust dining experience. The well-balanced marbling ensures each bite is tender and flavorful, making it a standout choice compared to average steaks. You'll find that recreating this menu favorite at home allows you to enjoy restaurant-quality taste and tenderness without the premium price.