Copycat Texas Roadhouse Steak Recipe

Introduction

If you’re a fan of Texas Roadhouse, you know that their steaks are something truly special. The juicy, flavorful, and perfectly cooked steaks they serve have left countless people craving for more. But what if you could enjoy that same delicious steak in the comfort of your own home? In this article, we’ll reveal the secrets to recreating the mouthwatering Texas Roadhouse steak recipe that will have your taste buds dancing with joy.

What Makes Texas Roadhouse Steak Special?

Before we dive into the recipe, let’s take a moment to appreciate what makes Texas Roadhouse steaks stand out from the rest.

1. High-Quality Meat Selection

Texas Roadhouse only uses the finest cuts of beef, typically USDA Choice or Prime. This quality of meat ensures a rich and tender steak.

2. The Right Seasoning

Their signature seasoning blend is a well-guarded secret, but we’ll provide you with a close approximation that captures the essence of their flavor.

3. Perfect Cooking Technique

The Texas Roadhouse chefs are experts at grilling. Their steaks are cooked over an open flame, searing in the flavors and juices.

The Copycat Texas Roadhouse Steak Recipe

Now that we understand what makes these steaks so special, let’s get down to the main event – the recipe!

Ingredients:

• 4 boneless ribeye steaks (approximately 1 inch thick)
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1/2 tablespoon cayenne pepper (adjust for your preferred level of spiciness)

Instructions:

1. Prepare the Steak:

• Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.
• Pat the steaks dry with paper towels to remove excess moisture.

2. Season the Steaks:

• In a bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper to create the seasoning blend.
• Rub the seasoning generously onto both sides of each steak.

3. Preheat the Grill:

• Preheat your grill to high heat (around 450-500°F or 232-260°C).

4. Grill the Steaks:

• Brush the steaks with vegetable oil.
• Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting the time to your desired doneness.
• Use a meat thermometer to ensure your steaks reach the desired internal temperature (135°F or 57°C for medium-rare).

5. Rest and Serve:

• Remove the steaks from the grill and let them rest for a few minutes before slicing.
• Slice your steaks against the grain for maximum tenderness.
• Serve your copycat Texas Roadhouse steaks with your favorite sides and enjoy!

Conclusion

Now you have the secret recipe to recreate the mouthwatering Texas Roadhouse steak at home. With the right meat, seasoning, and grilling technique, you can savor the flavors of your favorite restaurant without leaving your kitchen. Impress your family and friends with this delicious copycat recipe, and make every meal a special occasion.

FAQs (Frequently Asked Questions)

1. Can I use a different cut of steak for this recipe?

Absolutely! While ribeye is the closest to the Texas Roadhouse experience, you can use other cuts like New York strip or filet mignon.

2. What sides pair well with these steaks?

Popular choices include baked potatoes, seasoned rice, or a fresh garden salad with a tangy vinaigrette.

3. Can I cook these steaks indoors?

Yes, you can use a cast-iron skillet or grill pan on high heat for similar results.

4. Is there a vegetarian version of this recipe?

Unfortunately, this recipe is tailored for steak lovers. However, you can try marinating and grilling portobello mushrooms for a tasty alternative.

5. How do I adjust the spiciness of the seasoning?

You can reduce or omit the cayenne pepper if you prefer a milder flavor or increase it for an extra kick. Adjust according to your taste preferences.

Now, it’s time to fire up the grill and get ready to enjoy a restaurant-quality steak right in your own home. Happy cooking!

Source: eatingonadime.com

Yield: 20

Chocolate Fudge Truffle Cheesecake

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If you're a chocolate lover, then you’re in for a treat with this Chocolate Fudge Truffle Cheesecake. Imagine a rich, creamy cheesecake with a fudgy texture, topped with luscious chocolate truffle ganache. This dessert is the epitome of indulgence and perfect for special occasions or when you simply need a decadent chocolate fix. Let’s dive into how you can create this masterpiece at home.

Prep Time 30 minutes

Cook Time 2 hours

Ingredients

• Chocolate Crust:
• 1 cup graham crackers (crushed)
• 1/3 cup granulated sugar
• 1/4 cup baking cocoa
• 1/4 cup melted butter
• Cheesecake Filling:
• 12 oz bittersweet chocolate chips (Ghirardelli brand preferred)
• 24 oz cream cheese (room temperature)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons baking cocoa powder (again, Ghirardelli)
• 5 large eggs
• 3/4 cup heavy whipping cream
• 2 teaspoons vanilla extract
• Ganache Topping:
• 6 oz semi-sweet chocolate bar (for ganache + shavings)
• 2/3 cups heavy whipping cream
• 2 tablespoons butter (melted)
• Reddi-Wip for garnishing
• chocolate syrup for garnishing

Instructions

Preheat oven to 325 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Crust

• Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag. (One sleeve will equal approximately 1 cup of crushed crumbs.) Using a rolling pin, roll over the crackers until finely crushed.
• In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.
• In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix to combine. Press firmly onto the bottom of a 9-inch springform pan.

Make the Cheesecake

• Fill the bottom of a double boiler about 1/3 full with water. Place bittersweet chocolate chips in the top portion of the boiler. Bring to a boil over medium heat and then turn off the heat.
• Stir occasionally until chocolate has completely melted. Set aside until ready to use.
• Place softened cream cheese in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds. Add granulated sugar, brown sugar, and cocoa powder to the cream cheese and pulse again until combined and smooth.
• Add in the eggs, heavy cream, and vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.
• Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust.
• Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.
• Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

Prepare the Ganache Topping

• Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.
• Stir occasionally until the chocolate comes to room temperature.
• Pour ganache over the cold cheesecake.
• If desired, shred remaining chocolate bar into curls and sprinkle over the top. Let stand until the ganache has set, about an hour.
• To serve, slice the cheesecake with a sharp, thin-bladed knife. When slicing the cheesecake, you'll want to clean the knife blade with a paper towel between each slice to ensure a clean cut.
• Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired. Serves 16-20.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

**If the ganache has not set up after two hours, try heating it in the microwave for 1-2 minutes, in thirty second increments, and then adding more chocolate to it 2 tablespoons at a time, until you have the right consistency. If it's too thick, try adding more heavy whipping cream, 2 tablespoons at a time until you have the desired thickness.  

Nutrition Information:

Amount Per Serving: Calories: 452