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Smokey Garlic Ribeye


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Get the meat out and start cooking! Longhorn Steakhouse has the top 5 grilling tips for your summer grill-out or cook up a smokey garlic outlaw ribeye - a recipe straight from Lonhorn Steakhouse's kitchen.

Smoky Garlic Outlaw Ribeye

Inspired by LongHorn Steakhouse's Summer Chef's Showcase menu

A fresh, never frozen signature 18 oz. bone-in ribeye grilled over an open flame and topped with smoky garlic vinaigrette and roasted grape tomatoes

Ingredients

• 4 18-oz. bone-in ribeyes

• 3 tablespoons of salt

• 1 tablespoon of pepper

• 1 tablespoon of granulated onion powder

• 1 tablespoon of granulated garlic powder

• 1/2 pint of grape tomatoes, halved lengthwise

• Smoky Garlic Vinaigrette (recipe follows)

Directions

• Preheat oven to 400 degrees F.

• Toss halved grape tomatoes with olive oil, salt and pepper. Place on cooking sheet with a lip, and place in oven for approx. 20 minutes.

• Clean and spray oil your grill, heat to 550 degrees F.

• Season ribeyes with salt, pepper, onion powder and garlic powder.

• Place seasoned steaks on grill. Grill to your desired degree of doneness (see table below).

• Remove steaks from grill.

• Plate each ribeye and top with 6-8 roasted grape tomatoes and roasted garlic vinaigrette.

• Enjoy!

Smoky Garlic Vinaigrette

Inspired by LongHorn Steakhouse's Summer Chef's Showcase menu

Ingredients

• 1/4 cup oil

• 1 teaspoon of paprika

• 1 tablespoon of capers, diced

• 1 tablespoon of shallots, diced

• 2 teaspoon of chopped garlic

• 2 teaspoon of chopped fresh flat-leaf parsley

• 1/4 teaspoon red chili flakes

• 1/4 teaspoon of salt

• 1/4 teaspoon of pepper

• 1/4 cup of red wine vinegar

Directions

• Heat paprika and oil in pan for 5 minutes, then let sit for 1 hour.

• Add capers, shallots, garlic, parsley, red wine vinegar, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks are ready.

Recipe serves four.

Degrees of Doneness:

• Rare: 95-105 degrees. Cool red center.

• Medium Rare: 115-125 degrees. Warm red center with a hint of pink.

• Medium: 130-140 degrees. Warm pink center.

• Medium Well: 150-160 degrees. Some pink in the center.

• Well: 165-175 degrees. No pink, cooked all the way through.

5 steak grilling tips for your 4th of July grill-out

• Select the right cut

• Season boldly

• Grill to perfection

• Check for doneness

• Plate and enjoy!

For more information about LongHorn Steakhouse or to find your nearest location, visit LongHornSteakhouse.com. Connect with us at Facebook.com/LongHornSteakhouse, Twitter.com/LongHornSteaks and Instagram.com/LongHornSteaks.

LongHorn Steakhouse's Grill Us Hotline will be open Thursday, July 2 through Saturday, July 4 from noon to 5 p.m. ET. Certified Grill Masters will be available via phone and text to provide tips for making your holiday grill-outs a success. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.

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