The Bone-In Ribeye from Texas Roadhouse features a juicy, well-marbled cut of beef, seasoned to perfection and grilled over an open flame, delivering a tender, flavorful steak with a charred crust and a rich, savory taste.
Equipments
- Charcoal or gas grill
- Grill brush
- Tongs
- Meat thermometer
- Cutting board
- Sharp chef’s knife
- Basting brush
- Aluminum foil
- Steak seasoning shaker
- Serving plate
Ingredients
- 1 bone-in ribeye steak (about 16–20 oz/450–570g)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil (or melted butter)
- 1 tablespoon fresh parsley (optional, for garnish)
Choose a bone-in ribeye steak weighing between 16 to 20 ounces (450 to 570 grams) to achieve the tender, juicy texture and rich flavor typical of Texas Roadhouse. Use kosher salt and freshly ground black pepper for seasoning, along with garlic powder, onion powder, and smoked paprika to replicate the restaurant's signature taste. Olive oil or melted butter helps to keep the steak moist and enhances the charred crust when grilling over charcoal or gas. A meat thermometer is essential to ensure your steak reaches the perfect internal temperature without overcooking. Your Bone-In Ribeye from Texas Roadhouse copycat recipe will deliver a satisfying, restaurant-quality steak experience right at home.
Instructions
- Preheat grill to high heat (450–500°F / 230–260°C).
- Clean grill grates with grill brush.
- Pat ribeye dry with paper towels.
- Brush both sides of steak with olive oil (or melted butter).
- Combine salt, black pepper, garlic powder, onion powder, and smoked paprika in a shaker.
- Season both sides of steak generously with seasoning blend.
- Let steak rest at room temperature for 30 minutes.
- Place ribeye on hot grill.
- Sear for 4–5 minutes per side, creating a nice crust.
- Flip steak with tongs; continue cooking to desired doneness (use meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium).
- Baste steak with additional melted butter during grilling, if desired.
- Remove steak from grill; tent loosely with aluminum foil.
- Rest steak for 5–10 minutes on cutting board.
- Carve along the bone with sharp chef’s knife if serving sliced.
- Garnish with fresh parsley, if desired.
- Transfer to serving plate and serve immediately.
Substitution
The Bone-In Ribeye from Texas Roadhouse copycat menu can be prepared at home using charcoal or gas grill for authentic smoky flavor. If you don't have a grill, using a cast-iron skillet with high heat will help achieve a similar sear and crust. When substituting kosher salt, use sea salt or table salt, but reduce the quantity slightly to avoid over-seasoning. A meat thermometer ensures you cook your ribeye to the perfect medium-rare, enhancing tenderness and juiciness. You can swap olive oil for melted butter when basting to add richer flavor to Your steak.
Tips
Ensure your grill is properly preheated to maintain consistent high heat, crucial for developing the ribeye's signature charred crust. Use a meat thermometer to check internal temperature precisely, avoiding undercooking or overcooking your steak. Letting your seasoned steak rest at room temperature before grilling and resting it after cooking helps retain juices and enhances tenderness. When slicing, carve along the bone with a sharp chef's knife for clean cuts and an appealing presentation on your serving plate.
Nutritions
The Bone-In Ribeye from Texas Roadhouse is rich in protein, providing about 70 grams per 16-20 oz steak, essential for muscle repair and growth. It contains a significant amount of saturated fat and cholesterol, contributing to its juicy texture but should be consumed in moderation for heart health. This steak is also a good source of iron, zinc, and vitamin B12, crucial for energy production and immune function. You can enhance its nutrient profile by pairing it with a side of vegetables for added fiber and antioxidants.
Storage
Store your leftover bone-in ribeye steak in an airtight container or tightly wrapped with aluminum foil to preserve moisture and flavor. Refrigerate within two hours of cooking and consume within 3 to 4 days for optimal freshness. To maintain juiciness, consider reheating gently using a low oven or skillet rather than a microwave.
Variation or Alternatives
You can substitute smoked paprika with chipotle powder for a spicier, smoky flavor profile that enhances the ribeye's richness. Instead of olive oil or melted butter, try basting with a garlic herb butter made from fresh rosemary, thyme, and minced garlic for added aroma and depth. For a different cooking method, reverse-sear the steak by slow-cooking it on low heat first, then finishing over high heat to develop a caramelized crust while maintaining a juicy interior. Use a cast iron skillet on the grill for more even heat distribution and easier basting throughout the cooking process.
Allergies
The Bone-In Ribeye steak from Texas Roadhouse primarily contains beef, which is generally safe for those without red meat allergies; however, some individuals may experience alpha-gal syndrome, a rare allergy to red meat. Seasonings like garlic powder, onion powder, and smoked paprika may trigger allergies or intolerances in sensitive individuals. You should be cautious if you have known allergies to spices, beef, or have experienced reactions to olive oil or butter.
Why this recipe?
The Bone-In Ribeye at Texas Roadhouse is renowned for its rich marbling and juicy tenderness, delivering a bold flavor that steak lovers crave. It's expertly seasoned and grilled to perfection, creating a mouthwatering crust while preserving the meat's natural juiciness. You'll find that crafting a copycat recipe allows you to enjoy this premium steakhouse experience in the comfort of your home, saving money without sacrificing taste. The unique combination of high-quality beef and signature preparation techniques makes the Bone-In Ribeye a standout choice worthy of replicating.