Easy Homemade Longhorn Steakhouse Copycat Recipe — Best Quick, Creamy, Family-Favorite Ribeye

Longhorn Steakhouse Copycat Recipe fans: this easy, comforting ribeye recipe brings that restaurant-worthy sizzle straight to your kitchen. This Longhorn Steakhouse Copycat Recipe is special because it balances a simple garlic-rosemary crust with melt-in-your-mouth butter finish — perfect for weeknight dinner or a weekend treat.

Whether you’re cooking a cozy family meal or trying a quick date-night winner, this recipe is a crowd-pleaser. If you like quick, no-fuss favorites, check out some other easy recipe hacks for busy nights like these 2-ingredient recipe ideas. The aroma of rosemary and seared beef will fill your kitchen — crisp edges, juicy center, and that warm, comforting steakhouse flavor.

Background & Origin

Longhorn Steakhouse made a name with bold, simple steak flavors: well-seasoned cuts, fragrant aromatics, and butter finishes. The roots of this copycat come from traditional American steakhouse techniques: hot searing for a crust, quick basting for richness, and a short rest to keep juices locked in.

This recipe is popular because:

It’s approachable for home cooks (no fancy equipment required).
Uses pantry staples with a restaurant finish.
Delivers consistent, crowd-pleasing texture and flavor.

Fun kitchen science: a hot sear creates the Maillard reaction — that golden-brown crust that tastes deeply savory. Resting the steak (covered lightly) lets proteins relax and redistribute juices for a tender bite. I leaned on a few family-tested tips to make this version unique — think simple marinades and an extra touch of butter. For more family-style inspiration, I love turning to tried-and-true recipes like this aunt’s time-tested favorite for comfort-cooking ideas.

Ingredients

2 ribeye steaks
Salt and black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced (room temperature, minced finely)
1 tablespoon fresh rosemary, chopped (finely chopped)
1 tablespoon butter (unsalted or salted, optional)

Notes:

Steaks should be at room temperature for 30–45 minutes before cooking.
Mince garlic finely so it flavors the crust without burning.
Butter is optional but recommended for that classic steakhouse finish.

Step-by-Step Instructions

Preheat the grill to medium-high heat.
- Aim for roughly 400–450°F (204–232°C) for a hot sear.
- If using a pan, heat a heavy skillet (cast iron is best) until smoking hot.
Season the ribeye steaks generously with salt and black pepper on both sides.
- Use coarse kosher salt if you have it; press the salt into the meat with your fingers.
In a small bowl, mix olive oil, minced garlic, and chopped rosemary.
- Let the mixture sit 5 minutes so the flavors marry.
Brush the garlic-rosemary mixture onto both sides of the steaks.
- Coat but don’t saturate — just enough to cling to the meat.
Grill the steaks for 5–7 minutes on each side, or until desired doneness is reached.
- For 1-inch thick steaks:
  - Rare: 4–5 min per side (120–125°F)
  - Medium-rare: 5–6 min per side (130–135°F)
  - Medium: 6–7 min per side (140–145°F)
- Use an instant-read thermometer for best accuracy.
- Visual cues: a deep golden-brown crust with grill lines, edges slightly crisp.
In the last minute of cooking, add butter on top of the steaks to melt.
- Spoon the melted butter over the top (baste) for an extra glossy, creamy finish.
Remove from the grill and let rest for a few minutes before serving.
- Rest 5–7 minutes under tented foil; the steak will finish cooking and juices will redistribute.
- Visual cue: juices collecting at the surface but not running off — a sign of proper resting.

Mini-Tips:

If garlic edges begin to darken too quickly, move steaks to indirect heat.
For thicker steaks (1.5–2″), follow the sear-then-roast method: sear 2–3 minutes per side, then finish in a 400°F oven for 6–10 minutes.
Always slice against the grain for the most tender bites.

Pro Tips & Common Mistakes

Flavor boosters:
- Salt at least 30 minutes before cooking (or right before) to enhance taste.
- Add a splash of Worcestershire or a pinch of smoked paprika to the olive oil mix for depth.
Texture tricks:
- Let steaks come to room temp — cold meat cooks unevenly.
- Use a hot grill or skillet to get that signature crust.
What NOT to do:
- Don’t overcrowd the grill; steaks need space for airflow and proper searing.
- Avoid flipping constantly — one deliberate flip gives the best crust.
Helpful shortcuts:
- Use pre-minced garlic and dried rosemary if short on time (adjust amounts).
- For a quicker finish, try a butter compound (butter + garlic + parsley) placed on top after cooking.
Prep-ahead hacks:
- Mix the garlic-rosemary oil the night before and refrigerate; bring to room temp before brushing.
- For simple meal prep, cook steaks to medium-rare, chill, and reheat gently (see reheating section).

Need more weeknight inspiration? Try a tried-and-true crowd pleaser like this boyfriend-requested recipe for busy nights — the same kind of strategy applies for making simple dishes feel special.

Variations & Substitutions

Vegan:
- Swap ribeye for thick, marinated portobello caps or seitan steaks. Use vegan butter for basting.
Gluten-free:
- This recipe is naturally gluten-free — watch any added sauces or sides for hidden gluten.
Low-carb:
- Serve with cauliflower mash or roasted Brussels sprouts instead of potatoes.
Kid-friendly:
- Slice steak thinly and serve with a simple ketchup or mild BBQ dipping sauce.
Extra creamy:
- Add a quick pan sauce: deglaze with beef stock + 2 tbsp cream, simmer until slightly thickened.
Spicy:
- Add 1/2 tsp cayenne or crushed red pepper to the garlic-rosemary oil.
Budget-friendly:
- Use sirloin or flank steak, marinate longer (4–6 hours) to tenderize, slice thinly against the grain.

For family-style tips and substitutions inspired by classic homestyle recipes, you might enjoy this aunt’s comfort-cooking method for adaptable flavor ideas.

Serving Suggestions

Best sides:
- Garlic mashed potatoes, roasted asparagus, creamed spinach, or loaded baked potato.
Bread:
- Warm sourdough or crusty French bread to mop up buttery juices.
Salads:
- Simple arugula salad with lemon vinaigrette or a wedge salad with blue cheese.
Rice or pasta:
- Herb butter rice or a light garlic linguine pairs well without overpowering the steak.
Wine pairing:
- Cabernet Sauvignon or Malbec for bold flavors; Pinot Noir if you prefer something lighter.
How to plate beautifully for guests:
- Slice steak across the grain, fan slices on a warm plate, spoon butter over the top, add a sprig of rosemary, and place sides in neat stacks or small bowls for contrast.

Storage, Freezing & Reheating

Fridge:
- Store cooked steak in an airtight container for up to 3–4 days.
Freezer:
- Wrap tightly in plastic and foil or vacuum-seal; keep up to 2–3 months. Freeze before or after cooking — if freezing raw, thaw fully in the fridge before cooking.
Best reheating method:
- Gently reheat in a 250°F oven until warmed through (~10–15 minutes), then finish with a quick sear or a pat of butter. Avoid microwaving (it can dry the steak).
Meal-prep options:
- Slice cooled steak and store with a bit of jus or broth in containers for quick lunches. Reheat gently to maintain moisture.

Nutrition & Health Info

Approximate per serving (1 steak): 500–700 calories (depends on steak size and butter used).
Protein: High (approx. 45–60g per steak).
To make it lighter:
- Trim excess fat, use olive oil instead of butter, and serve with vegetable-forward sides.
Balanced choice:
- Pairing steak with fiber-rich veggies and a modest starch keeps the meal satisfying and well-rounded.

FAQ

Q: Can I prepare Longhorn Steakhouse Copycat Recipe ahead of time?
A: Yes — you can mix the garlic-rosemary oil a day ahead and bring the steaks to room temp before grilling. Cooked steaks can be chilled and gently reheated within 3–4 days.

Q: How do I thicken or thin the pan sauce?
A: Thicken with a small slurry of cornstarch + cold water (1 tsp cornstarch per 1/4 cup liquid). Thin by adding a splash of beef stock or water until desired consistency.

Q: What are good ingredient substitutions if I’m missing something?
A: Swap rosemary with thyme, olive oil with avocado oil, and butter with ghee. Garlic powder can work in a pinch, but fresh is best.

Q: Can I double or halve the recipe?
A: Absolutely. Adjust seasoning proportionally. If doubling, give steaks extra space on the grill and cook in batches if needed.

Q: What cookware is best for this Longhorn Steakhouse Copycat Recipe?
A: A hot grill or a heavy cast-iron skillet delivers the best sear. Use tongs (not a fork) to flip and an instant-read thermometer for accuracy.

Q: Can I make it dairy-free or meat-free?
A: Dairy-free: omit butter or use a dairy-free spread. Meat-free: use thick portobellos, marinated tofu, or seitan with the same garlic-rosemary oil and basting technique.

Q: What sides go well with it?
A: Classic pairings include garlic mashed potatoes, roasted vegetables, wedge salad, or buttered corn — all complement the steak’s rich flavors.

Conclusion

This Longhorn Steakhouse Copycat Recipe is a cozy, reliable way to get steakhouse flavor at home without fuss. Give it a try for your next family dinner or special night in — and please come back to tell me how it turned out. If you loved the recipe, leave a comment, rate it, or share a photo on social media so others can enjoy it too.

👉 #fblifestyle