Longhorn Ribeye Price, Recipe & Nutrition
Enjoy the Longhorn Ribeye from the Longhorn Steakhouse Legendary Steaks Menu.
Check the complete Longhorn Menu
this juicy and tender steak is perfectly grilled with a blend of spices and herbs including black pepper, onion powder, garlic powder, salt, and others. The steak gives you a tender texture with a beefy and slightly smoky flavor.
Pair this steak with any of the salads or drinks such as Strawberry & Pecan Salad, Caesar Salad, Pinot Noit, Bud Light, or Coors Light, from the Longhorn Steakhouse Menu.
Ribeye Ingredients
- Ribeye Steak
- Olive oil
- Salt
- Black pepper
- Milk
- Butter
- Onion Powder
- Garlic Powder
Allergens
Grilled
Nutritional Report
Energy Content: 810 Cals, 3390 J
| Nutritious | Per portion |
| Calories from Fat | 480 |
| Total Fat (g) | 54 |
| Saturated Fat (g) | 22 |
| Trans Fat (g) | 3 |
| Cholesterol (mg) | 205 |
| Sodium (mg) | 670 |
| Carbohydrates (g) | 2 |
| Fiber (g) | 0 |
| Sugar (g) | 0 |
| Protein (g) | 51 |
Copycat Longhorn Ribeye Recipe for Steak Lovers
Craving a perfectly cooked ribeye that tastes just like it came from Longhorn Steakhouse? You don’t need to dine out to enjoy a juicy, flavorful steak—you can make it right at home! With the right cut of meat, simple seasonings, and proper cooking techniques, you’ll get that mouthwatering, steakhouse-quality flavor in just 30 minutes.
Whether you prefer grilling for a smoky char or using the oven for even heat, this guide will walk you through every step. Get ready to impress your taste buds with a delicious, tender ribeye that’s packed with flavor!
Quick & Easy Cooking Time
One of the best things about a homemade ribeye? It’s surprisingly quick to cook!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Resting Time: 5 minutes
- Total Time: 30 minutes
With just 30 minutes, you’ll have a restaurant-quality ribeye that’s juicy, flavorful, and cooked to perfection!
Choosing the Best Ribeye Steak
If you want to recreate the Longhorn Steakhouse ribeye experience at home, it all starts with picking the right steak. The quality of your ribeye will make or break your dish, so let’s go over what you need to know before you start cooking.
Bone-In vs. Boneless: Which One Should You Choose?
- Bone-In Ribeye: Known for its extra flavor and juiciness, the bone helps retain moisture and adds depth to the taste. However, it takes slightly longer to cook and requires careful handling.
- Boneless Ribeye: Easier to cook and more widely available, this cut still delivers rich marbling and tenderness. It’s great for beginners who want even cooking and a more convenient experience.
Marbling & Thickness: The Secret to a Juicy Steak
- Marbling (the white streaks of fat running through the meat) is what makes a ribeye so tender and flavorful. The more marbling, the better the taste and texture.
- Ideal Thickness: Choose a ribeye that’s at least 1 to 1.5 inches thick. This ensures a perfect sear on the outside while keeping the inside juicy and flavorful.
Fresh vs. Frozen: Which is Better?
- Fresh Steaks: Always the best option if available! Look for bright red color with a firm texture.
- Frozen Steaks: Can still be delicious if thawed properly. Always thaw slowly in the fridge for 24 hours before cooking. Avoid microwaving, as it can ruin the texture.
Essential Ingredients & Seasoning
A great ribeye doesn’t need much—just the right balance of seasoning and fat to enhance the natural flavors. Here’s what you need to make your steak taste like it came straight from Longhorn.
Core Ingredients
- Ribeye Steak – The star of the show! Look for a high-quality, well-marbled cut.
- Oil – A high-smoke-point oil like avocado or canola oil ensures a perfect sear without burning.
- Butter – A little melted butter at the end adds richness and moisture.
- Garlic & Herbs (Optional) – Fresh rosemary, thyme, or garlic can elevate the flavor even more.
Best Seasoning Choices
If you want that Longhorn-style flavor, here are the best seasoning options:
- Signature Longhorn-Style Blend: A mix of kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and a pinch of cayenne.
- Montreal Steak Seasoning: A popular pre-made blend with bold, peppery flavors.
- Classic Salt & Pepper: Sometimes, simple is best! Just be sure to season generously.
Marinade vs. Dry Rub: Which Works Best?
- Dry Rub: The preferred method for ribeye. It enhances the natural beefy taste while creating a beautiful crust when seared.
- Marinade: Not typically necessary for ribeye since it’s already flavorful and tender. However, if you want a deeper infusion of taste, a garlic butter marinade can add extra richness.
Cooking Methods: Grill vs. Oven
Whether you prefer the smoky char of a grill or the even heat of an oven, both methods can produce a restaurant-quality steak. Let’s break them down.
Grilling Instructions: The Perfect Charred Crust
- Preheat the Grill – Set your grill to high heat (450-500°F) and let it get hot.
- Oil & Season the Steak – Lightly brush both sides with oil, then apply your seasoning blend.
- Grill Time Per Side:
- Rare: 3-4 minutes per side (120-125°F)
- Medium-Rare: 4-5 minutes per side (130-135°F)
- Medium: 5-6 minutes per side (140-145°F)
- Medium-Well: 6-7 minutes per side (150-155°F)
- Rest Before Serving – Let the steak rest for 5-10 minutes to retain its juices.
Oven Instructions: The Foolproof Method
- Preheat the Oven to 400°F and heat a cast-iron skillet on high heat.
- Sear on Stovetop First – Place the steak in the hot skillet and sear for 2-3 minutes per side.
- Finish in the Oven:
- Rare: 3-4 minutes
- Medium-Rare: 5-6 minutes
- Medium: 7-8 minutes
- Medium-Well: 9-10 minutes
- Rest Before Slicing – Let it rest for at least 5 minutes before cutting to keep it juicy.
No matter which method you choose, the key to a perfect Longhorn ribeye is a good sear, proper seasoning, and allowing the meat to rest before slicing. Stay tuned for more expert tips on serving and pairing your steak!
Cooking Temperature & Doneness Guide
Getting the perfect doneness is key to a great ribeye. Use a meat thermometer for the most accurate results!
- Rare (120-130°F) – Cool, red center; soft texture.
- Medium-Rare (130-135°F) – Warm, red center; tender and juicy.
- Medium (135-145°F) – Pink center; slightly firmer texture.
- Medium-Well (145-155°F) – Slightly pink center; more firm and less juicy.
- Well-Done (155°F and above) – Fully cooked through; firmer and drier.
Pro Tip: Remove the steak from heat 5°F before your target temperature, as it will continue cooking while resting.
Best Side Dishes to Serve with Ribeye
A perfectly cooked Longhorn-style ribeye deserves equally delicious side dishes. Whether you want classic steakhouse flavors or something unique, these sides will complete your meal!
- Garlic Mashed Potatoes – Creamy, buttery, and full of roasted garlic flavor, these are a must-have with steak.
- Roasted Asparagus – Lightly charred and seasoned, asparagus adds a fresh contrast to the richness of ribeye.
- Creamed Spinach – A steakhouse favorite, this creamy, cheesy side is the perfect complement to a juicy steak.
- Sautéed Mushrooms – Earthy mushrooms cooked in butter and garlic enhance the steak’s bold flavors.
- Caesar Salad – A crisp, tangy Caesar salad adds a refreshing balance to your meal.
Want something different? Try baked sweet potatoes, mac and cheese, or a loaded wedge salad!
FAQs
Q. How are steaks cooked at Longhorn Steakhouse?
Longhorn Steakhouse uses “Fire-Grilled” to cook in its steaks. It means their steaks are cooked over an open flame which gives a unique and smoky flavor.
Q. Does Longhorn Use Frozen Meat?
No, Longhorn Steakhouse never uses frozen meat. They always use fresh meat which gives a more flavorful and aromatic experience.
