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.




Chicken Fried Steak

Lone Star Steakhouse Copycat Recipe

Serves 4

1 pound beef cube steak, cut into 4 pieces
1 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup buttermilk
1/4 cup vegetable oil

Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet. Stir together the flour, salt, paprika, and pepper in a shallow dish.

Put the buttermilk in a separate dish. Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour mixture. Heat the oil in a large skillet over medium-high heat.Cook the steaks 5 minutes on each side.

County Gravy:

2 tablespoons vegetable oil
2 tablespoons flour
2 1/2 cups milk
1/4 teaspoon salt
1/2 teaspoon pepper

Use the same pan that you cooked the Country Fried Steak in to make the gravy. Heat the oil and whisk in the flour. Stir constantly for about 5 minutes, or until light brown. Whisk in the milk a little at a time until the mixture thickens. Salt and pepper the gravy to taste.

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