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.



Prairie Dust Spice Mix

Longhorn Steakhouse Copycat Recipe

Makes 7 Teaspoons

1 tablespoon salt
1 1/4 teaspoon paprika
1 1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground coriander

Combine all ingredients in a small bowl and transfer to an empty spice shaker.

Note: This is the special 7 spice seasoning used on all Longhorn steaks cooked at the restaurant.


  1. The very best tasting steak out there! Love this "dust!"

  2. LMAO! I worked there, they just use mccormick steak seasoning

  3. My sister worked there and it isn't MCCORMICK .... It's called "Prairie Dust"

  4. Does anyone know if this is like the Steak Dust by Tone's or Durkee's?

  5. In my experience, PD is used on the pork chops at Longhorn, not the steaks. I have purchased bags of it from them before and use on chicken, fish and pork.

  6. They actually use it on the Sirloin Steaks, Pork Chops, Chicken and even the french fries. It's also used as the seasoning on several appetizers such as Wild West Shrimp and Texas Tonion. Other steaks use a different seasoning blend.

  7. I have some of the real Prairie Dust and this is not the same. Colors and taste are way off.