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.



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.

Texas Ranch Dressing

Lone Star Steakhouse Copycat Recipe

1 envelope Hidden Valley Ranch Dressing
Chili powder, to taste
Cayenne pepper, to taste

A waiter at Lone Star told us that the Texas Ranch dressing is just ranch dressing with chili powder and cayenne pepper added. So we make it at home using an envelope of Hidden Valley ranch dressing. Make according to package directions. Add the chili powder and pepper, a little at a time, until it's to your taste.

New Menu Items

LongHorn Steakhouse New Items:

  • Brew Pub Pretzel Sticks: Warm pretzel breadsticks served with Sam Adams beer cheese and bacon honey mustard, $6.29
  • Mushroom Truffle Bisque: Rich mushroom soup with sour cream drizzle, $5.29
  • Potato & Leek Au Gratin: Potatoes layered with aged white Cheddar cheese and bacon, topped with Parmesan breadcrumbs, $3.99
  • Bleu Ridge Wedge Salad: Heart of romaine topped with tomatoes, applewood smoked bacon, crumbled blue cheese, red onions and blue cheese dressing, $5.49, or $1.59 as a substitute for the salad that comes with entrees
  • Pumpkin Spice Lava Cake: Warm pumpkin spice cake, cream cheese icing, Maker’s Mark bourbon caramel sauce and candied pecans, $6.99
  • Harvest Mushroom Filet: Filet topped with shiitake, oyster and cremini mushrooms in bordelaise sauce, $21.99
  •  Apple Cider Baby Back Ribs: Ribs coated with sweet-and-savory hard cider barbecue glaze, $15.99 for a half rack, $19.99 for a full rack

Availability: Through November, 2014