With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.



Longhorn Dinner for Two Special

The Longhorn Dinner for Two Special allows diners to mix, match and share a full three course steakhouse dinner for only $29.99

Choice of one salad per person:

  • Mixed Green Salad
  • Caesar Salad

Choice of one entree per person:

  • Bacon Wrapped Sirloin 8 oz
  • Parmesan Crusted Chicken
  • LongHorn Salmon
  • Renegade Sirloin 8 oz
  • Spinach Feta Chicken
  • Redrock Shrimp
  • New Garlic Portabella Sirloin 8 oz

Choose one appetizer or dessert:

  • Wild West Shrimp
  • Parmesan Crusted Asparagus
  • Spinach Dip
  • Firecracker Chicken Wraps
  • Chocolate Stampede
  • Mountain Top Cheesecake
  • Ultimate Brownie Sundae

New Menu Items at Lone Star Steakhouse

Lone Star Steakhouse New Items:

  • Texas Shrimp Cocktail: White shrimp, pico de gallo, lime, cilantro and avocado, served with tortilla chips, $8.99-$9.99
  • Santa’s Steak & Lobster (pictured): 6-ounce bacon wrapped sirloin, grilled lobster tail, garlic mashed potatoes, crispy onion strings, drawn butter and choice of cup of soup, chili or side salad, $25.99-$27.99, available with bacon-wrapped filet for an additional $8 

Availability: Through Jan. 10, 2015

Hawaiian Grilled Ribeye

LongHorn Steakhouse Copycat Recipe

Roasted Pineapple Topping:
1/4 cup diced pimentos, drained
1/4 cup diced red onions
2 cups roasted pineapple pieces, chopped
salt to taste
4 tablespoons store-bought Hawaiian marinade

Roast pineapple slices in oven at 450 degrees for 12 to 15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.

LongHorn Steakhouse’s Fire Grilled Hawaiian Ribeye - The boneless ribeye is marinated in a sweet ginger garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.

Grilled Watermelon Wedge Salad

LongHorn Steakhouse Recipe

Lemon Vinaigrette:
1/2 cup extra virgin olive oil
4 tablespoons freshly squeezed lemon juice
1 small clove of minced garlic (roughly 1 teaspoon)
salt to taste
coarsely ground black pepper to taste

Whisk together olive oil, lemon juice and garlic. Add salt and pepper; whisk together to combine.

LongHorn Steakhouse’s Grilled Watermelon Wedge Salad - Flash-grilled fresh seedless watermelon brushed with honey and chilled. With romaine, kale, quinoa and goat cheese tossed in a lemon vinaigrette and finished with a balsamic drizzle.

Creamed Corn

Steakhouse Restaurant Recipe

Serves 4

8 pieces sweet corn on the cob
1 quart heavy cream
1 tablespoon sliced garlic
1 tablespoon sliced shallots
1 tablespoon chopped parsley and chives
2 tablespoon whole sweet butter
kosher salt
fresh ground black pepper
1 cup cornbread crumbs

Slice corn kernels off of the corncobs. Save the cobs for the corn cream. Heat a medium-sized sauce pan, add the butter and sauté the shallots and garlic until soft. Add the reserved corncobs and pour the heavy cream into the pan and simmer for 20 minutes. When the cream is reduced by half remove the corncobs and discard. Heat a sauté pan and add the last tablespoon of butter, add the corn and sauté for 3-5 minutes or until desired tenderness. Add four ounces of the corn cream and stir it into the corn until it is evenly combined. Season with kosher salt and fresh black pepper. Place the mixture into a oven safe dish, top with the cornbread crumbs and bake until the crumbs are golden brown. Serve piping hot.

Parmesan Crusted Asparagus

Longhorn Steakhouse Copycat Recipe

Serves 6

1 pound fresh asparagus
1 1/2 cup flour
1/2 cup grated Parmesan cheese
1 teaspoon seasoned salt
2 cups buttermilk
oil for frying
Parmesan cheese for grating

Trim asparagus by removing the bottom inch, you can save the trimmings for soup stock. In a shallow bowl combine flour, grated Parmesan, and seasoned salt. Stir to combine the coating well. In another shallow dish add 2 cups of buttermilk.

Coat asparagus first in flour, then dip into buttermilk, and then dredge in the Parmesan coating again. Place the coated asparagus on a wire rack. Repeat with all asparagus. Allow asparagus to rest about 5 minutes before frying.

Add enough oil to your cooking vessel to cover the bottom 2 inches. I like to use vegetable oil, corn oil, or even cotton seed oil. Heat oil to 350 degrees. Drop a few pieces in at a time, and fry until golden brown. Remove golden asparagus and allow to drain on a wire rack.

You may want to serve this with some Ranch dipping sauce.

Mushroom Truffle Bisque

Longhorn Steakhouse Copycat Recipe

Serves 6

2 tablespoons butter
4 ounces sliced white button mushrooms
4 ounces sliced baby portobello mushroom
1/2 cup white onion, chopped
1/2 teaspoon salt
1 teaspoon chopped garlic
2 cups low sodium chicken broth
1 cup heavy cream
1 1/2 teaspoon truffle oil

Melt 2 tablespoons butter in a medium sized skillet over medium heat. Add sliced mushrooms and chopped onion. Sprinkle mushrooms and onions with salt. Cook until the onions have become transparent and the mushrooms have released their water. Add chopped garlic, and saute for 1 to 2 minutes.

In a medium sized saucepan add chicken broth, and the mushroom mixture. Heat through. Use either a stick blender, or a food processor to process soup. Process soup until the mushrooms are chopped very fine. Add heavy cream to the soup, and heat until the soup is warm. Add truffle oil just before serving. You may want to drizzle a bit of sour cream if desired on the soup just before serving.