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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.