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.
Lone Star Copycat Recipe
Makes 6 Tacos
1/2 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1 dried bay leaf (cut into pieces)
2 whole cloves
1 lb skinned, boned and firm-flesh fish (like mahi mahi, halibut or rock fish)
Get a large bowl. Combine cayenne, bay leaf, ground dried chilies, 1/2 teaspoon salt, pepper, garlic powder, cloves, oil and cumin. Wash the fish and pat to dry. Put the fish into the bowl with the dry ingredients. Turn the fish until it is coated with the marinade. Cover it and chill for not less than an hour or up to 24 hours. Make sure you mix it a couple of times.
Pick up the fish from the marinade. Get a 9” by 13” pan and put together the parts in a single layer. Get rid of the marinade. Allow the mix to come into broil for about 4-5” from the heat for about 5 minutes for 1/2” thick parts, or until it turns thick yet still moist-looking in the middle of the fish’ thick part. Try slicing the fish to test it. Using a slotted spatula, move the fish to the towels to dry off the oil. Then set the fish on the platter. Slice the fish along its grain into 1/2” pieces. Salt to taste. Serve the fish covered in flour tortilla together with the shredded cabbage, Lone Star Cilantro-Jalapeno Mayonnaise, Lone Star Pico de Gallo. Squeeze some lime juice on top.