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.




Sweet Bourbon Salmon

Lone Star Steakhouse Copycat Recipe

Serves 2

2 (8 oz) salmon fillets
2 teaspoons snipped fresh chives
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Kentucky bourbon
1/4 teaspoon cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour. Preheat your barbecue or stovetop grill over medium/high heat. Cook the salmon 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.

Source:  Food.com


  1. Please let me know how much vanilla I should substitute for the Bourbon,


  2. Vanilla will change the flavor a lot, and real vanilla also has alcohol, so why not just use the bourbon? The alcohol cooks off.

  3. never use vanilla ...not the same

  4. never use vanilla ...not the same

  5. One teaspoon of bourbon is not nearly enough. A 1/2 cup is about right. And yes, the alcohol cooks off. Like TMac said, vanilla extract is simply vanilla-infused vodka. Use bourbon in this recipe for the right flavor profile.

  6. I didn't gave bourbon on hand so I used spiced rum - turned out great.