I love Texas Roadhouse steaks…apparently this is like it. We are trying it for Father’s Day…we’ll see!
A copycat recipe from thecozycook.com
- 1.5 Tbsp kosher salt
- 2 tsp brown sugar
- 1/4 tsp cornstarch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp tumeric
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp black pepper
Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients.
Cut a small hole in the corner of the bottom of the bag and pour the contents into a spice container.
Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface (through osmosis, oohhhh…) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred. Flip it over and cook for the following additional time:
- 5 minutes: Medium Rare
-7 minutes: Medium
-10 minutes: Medium-Well
Get the highest quality meat that you can afford- it will make all the difference. Porterhouse, N.Y. Strip, & Ribeye are all perfect for grilling.
Hot & Fast is the best way to cook a steak on the grill, so don’t be afraid to turn up that heat. This goes for all cooking levels, from rare to well done. Make sure your grill is also well oiled so that the meat doesn’t stick to it.
Give the steak about 5-7 minutes to rest after it’s cooked. This allows the juices to absorb and settle evenly throughout the meat. If you cut right in, you’ll lose a lot of the juice and it will drip right onto the plate.
4 Tbsp. Lawry's seasoning salt, 1 Tbsp. Black pepper, 1 Tbsp. Onion powder, 1 Tbsp. Garlic salt