Copycat Texas Roadhouse steak is a delicious homemade version of the popular steak served at the Texas Roadhouse restaurant chain. Here’s a description of this mouthwatering dish:
The key to making a copycat Texas Roadhouse steak is to start with a high-quality cut of beef, such as ribeye, sirloin, or filet mignon. The steak is typically seasoned with a simple blend of salt, pepper, garlic powder, and other spices to enhance its natural flavor.
To achieve that signature Texas Roadhouse flavor, many home cooks also use a marinade or seasoning blend that includes ingredients like Worcestershire sauce, soy sauce, brown sugar, and various herbs and spices.
The result is a juicy, flavorful steak with a perfectly seared exterior and a tender, succulent interior that rivals the taste and quality of the steaks served at Texas Roadhouse restaurants. Paired with your favorite side dishes, such as mashed potatoes, baked potatoes, or grilled vegetables, this copycat Texas Roadhouse steak makes for a memorable and satisfying meal that’s sure to impress your family and friends.
Ingredients:
- 2 lbs Sirloin Steak
- 1 Tbsp Brown Sugar
- 1 Tbsp Salt
- 1/2 tsp Onion Powder
- 2 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Tumeric
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Garlic Salt
- 1/2 tsp Cornstarch
Instructions:
Place all the ingredients is a sealed ziplock bag. Seal the bag tightly and shake to combine all the ingredients.
Then generously place seasoning mixture on each steak (front and back).
Let the steak sit with the seasoning on it for at least 40 minutes at room temperature to marinate the steak.
Preheat your grill to 400 degrees F.
Spray the grill gates with oil or wipe them with oil. I use vegetable oil but olive oil or canola oil will work great well.
Place steaks on a hot grill and cook for 3-5 minutes depending on how you like your steak prepared.
Flip the steak over and grill for an additional 3-5 minutes depending on how you like your steak prepared.
Then remove the steaks from the grill and allow them to rest a minimum of 5 minutes before cutting or serving.