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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Cajun Rib-Eye




CAJUN RIB-EYE 
Lone Star Steakhouse Copycat Recipe

Serves 6

Spice Rub:
1/2 cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
1/3 cup onion powder
2 1/2 tablespoons dried thyme
2 1/2 tablespoons dried oregano
2 1/2 tablespoons freshly ground black pepper
2 1/2 tablespoons cayenne pepper

6 (16 oz) aged ribeye steaks (about 1 inches thick each)
4 3/4 cups neutral oil (canola or safflower)

Mix spices well in a large bowl. Pour enough of the spice mixture to cover all six steaks into a large, shallow glass plan. Press each side of steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times with a meat mallet or small, heavy skillet. Discard extra spice that was in the glass pan (unused spices can be stored in airtight container for up to 6 months).

Place steaks in the pan and cover completely with oil. Cover with plastic wrap and refrigerate 8 to 24 hours. Remove the steaks from pan, pat off extra oil and set aside at room temperature 30 to 60 minutes. Heat grill and position rack four inches from coals or heating element. Cook each side of steak 8 to 9 minutes for medium-rare.

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