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.
Hawaiian Grilled Ribeye
HAWAIIAN GRILLED RIBEYE
LongHorn Steakhouse Copycat Recipe
Roasted Pineapple Topping:
1/4 cup diced pimentos, drained
1/4 cup diced red onions
2 cups roasted pineapple pieces, chopped
salt to taste
4 tablespoons store-bought Hawaiian marinade
Roast pineapple slices in oven at 450 degrees for 12 to 15 minutes or until lightly browned; allow to cool. Chop slices into smaller pieces. Mix with diced pimentos and red onions. Add Hawaiian marinade. Add salt to taste.
LongHorn Steakhouse’s Fire Grilled Hawaiian Ribeye - The boneless ribeye is marinated in a sweet ginger garlic soy sauce and grilled over an open flame. Topped with roasted pineapple compote and served with grilled asparagus.