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copycat texas roadhouse steak
Sofia

copycat texas roadhouse steak

Juicy, flavorful, and perfectly seasoned — this homemade version of the famous Texas Roadhouse steak brings restaurant-quality taste right to your kitchen. With a simple seasoning blend and a hot sear, you’ll get that iconic flavor and tender bite every time.
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Prep Time 10 minutes
Cook Time 10 minutes
30 minutes
Total Time 50 minutes
Servings: 2
Course: lunch, Main Course
Cuisine: American, Steakhouse
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 ribeye or sirloin steaks about 8 oz each, 1-inch thick
  • 1 tablespoon olive oil or melted butter for searing
  • Copycat Texas Roadhouse Seasoning:
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon brown sugar
  • ¼ teaspoon chili powder optional for slight heat
  • Pinch of cayenne optional

Method
 

  1. Season the Steaks
  2. Pat steaks dry with paper towels. Mix all seasoning ingredients in a small bowl. Rub both sides of each steak generously with the seasoning mix. Let rest at room temperature for 30 minutes (or refrigerate for up to 24 hours).
  3. Preheat the Skillet or Grill
  4. Heat a cast iron skillet, grill pan, or outdoor grill over high heat until smoking hot. Add a small amount of oil or butter to the pan if using stovetop.
  5. Sear the Steaks
  6. Place steaks on the hot surface and sear for 3–4 minutes per side, depending on thickness and desired doneness. Flip only once to maintain a nice crust.
  7. Check Doneness
  8. Use a meat thermometer for best results:
  9. Rare: 120–125°F
  10. Medium Rare: 130–135°F
  11. Medium: 140–145°F
  12. Medium Well: 150–155°F
  13. Well Done: 160°F+
  14. Rest and Serve
  15. Transfer steaks to a plate and let rest for 5 minutes before slicing or serving. Top with a pat of butter if desired.

Notes

  • Butter Baste Option: During the last minute of cooking, add a tablespoon of butter and a crushed garlic clove to the pan. Spoon over the steak for added flavor.
  • Preferred Cut: Ribeye has more marbling and flavor; sirloin is leaner but still tender.
  • Make it a Meal: Serve with baked potatoes, Texas Roadhouse-style rolls, or sautéed green beans.
  • Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently to preserve tenderness.