A Perfect Pairing: Steak & Bourbon


Longhorn Steakhouse Steak


  • 4 12 oz. boneless ribeye steaks
  • 3 tablespoons salt
  • 1 tablespoon pepper
  • 1 tablespoon granulated onion powder
  • 1 tablespoon granulated garlic powder
  • 1 teaspoon of canola oil


LongHorn Steakhouse’s 12 oz. boneless Ribeyes are grilled on a flat-top grill, similar to a sauté pan or griddle that can be used at home.

  • Heat the griddle to a medium-high or high.
  • Season ribeye steaks with salt, pepper, granulated onion, and garlic powder.
  • Add some canola oil to the griddle.
  • \Place seasoned steaks on the griddle.
  • Grill to your desired degree of doneness, flipping the steak every 2-3 minutes.

If you’d prefer to have your steaks grilled by the Grill Masters, visit LongHorn Steakhouse!

Longhorn Steakhouse
8200 W I40
(806) 358-0640

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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