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.

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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

Limited Time Only Steaks

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LongHorn Steakhouse New Items:


  • Kansas City BBQ Sirloin: Grilled sirloin glazed with bourbon barbecue sauce and toped with candied bacon, $12.99 for 6 ounces, $15.49 for 8 ounces
  • Manhattan Stuffed Mushroom Filet (pictured): Center-cut filet topped with cheese-stuffed mushroom and bĂ©arnaise sauce, $19.99 for 6 ounces, $23.49 for 8 ounces
  • Texas 3 Chili Pepper Ribeye: Ribeye drizzled with smoky three-pepper blend and topped with onion straws, $16.99 for 9 ounces, $20.99 for 11 ounces

Availability: Through Aug. 24, 2014


Surf and Turf



This Limited Time Promotion featured steak with a variety of seafood options

Longhorn Surf and Turf
Sirloin and Lobster Stuffed Shrimp
Flo's Fillet & Whole Lobster Tail
Flo's Fillet & Lobster Shrimp Pasta
Filet Medallion & Jumbo Shrimp, skewered and grilled
Filet Medallions & Lobster tail, served with scampi butter sauce

Build Your Own Lunch Combos

Longhorn Steakhouse is now offering 30 lunch combos starting at $7.99. You may build your own combo by

CHOOSE 1

  • Half a steakhouse sandwich
  • Half a steakhouse salad
PICK a SOUP or SALAD
  • Broccoli Salad
  • Shrimp and Corn Chowder
  • Loaded Potato Soup
  • French Onion Soup
  • Mixed Green Salad
  • Caesar Salad

Homemade Steak Sauce

STEAK SAUCE
Lone Star Steakhouse Copycat Recipe

Serves 4

1/2 cup unsalted butter
2 tablespoons Worcestershire sauce
3/4 teaspoon black pepper
2 drops Tabasco sauce
4 fluid ounces lemon juice
1 garlic clove, minced
1/2 teaspoon dry mustard
salt
broiler meat drippings, to taste (optional)

Thoroughly mix all ingredients together in a saucepan and heat until the butter is completely melted. Fire up the grill and break out the steaks. Store refrigerated.

Mesquite Grilled Shrimp



MESQUITE GRILLED SHRIMP
Lone Star steakhouse Copycat Recipe

1 pound medium shrimp, peeled and deveined
1/4 cup lemon juice
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground white pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper

Make the marinade by tossing all the spices and lemon juice in a large bowl. Add the shrimp and refrigerate for about 1/2 an hour.  Grill the seasoned shrimp for about 1-2 minutes per side, making sure not to overcook them.

Notes: Try this spice rub with a few mesquite chips thrown over the hot coals in you grill.

Steakhouse Mac and Cheese



STEAKHOUSE MAC and CHEESE
Longhorn Steakhouse Copycat Recipe

Serves 10

1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for garnishing
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated

Preheat the oven to 350 degrees.

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.

Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.

Broccoli Cheese Soup


The Broccoli Cheese soup served at Longhorn Steakhouse is a bit different than what is served at most restaurants because it is made with white cheddar and Asiago cheeses.

BROCCOLI ASIAGO CHEDDAR SOUP
Longhorn Steakhouse Copycat Recipe

Serves 4

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
2 cups (8 oz.) grated white cheddar cheese, plus more for garnish
1/2 cup (4 oz.) grated asiago cheese

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.

Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.