Copycat Texas Roadhouse Steak
Make Texas Roadhouse Steak at home with this copycat recipe featuring grass-fed beef, anti-inflammatory herbs, and reduced sodium seasoning.
Ingredients
- 2 ribeye or New York strip steaks, 1.5 inches thick (12 oz each)
- 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried thyme
- 0.25 teaspoon dried oregano
- 3 tablespoons clarified butter or ghee
- 2 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon liquid smoke
- Sea salt to taste
- Cracked black pepper to taste
Instructions
- 1
Remove the steaks from the refrigerator 45 minutes before cooking to allow them to reach room temperature for even cooking.
- 2
Pat the steaks completely dry with paper towels, as moisture prevents proper crust formation.
- 3
In a small bowl, combine kosher salt, cracked black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme, and dried oregano.
- 4
Generously season both sides of each steak with the seasoning blend, pressing it gently into the meat so it adheres.
- 5
Heat a cast-iron skillet over high heat for 3-4 minutes until it is extremely hot and just beginning to smoke.
- 6
Add 1.5 tablespoons of clarified butter to the hot skillet and swirl to coat evenly.
- 7
Carefully place the steaks in the skillet and sear without moving them for 3-4 minutes until a golden-brown crust forms on the first side.
- 8
Flip the steaks and sear the second side for another 3-4 minutes, then reduce heat to medium-high.
- 9
Add the remaining clarified butter, minced garlic, rosemary sprigs, and thyme sprigs to the pan around the steaks.
- 10
Tilt the skillet and continuously baste the steaks with the foaming butter mixture for 2-3 minutes, tilting the pan to ensure the butter pools over the meat.
- 11
Add Worcestershire sauce and liquid smoke to the butter baste and continue basting for another 1-2 minutes.
- 12
Transfer the steaks to a cutting board and add the remaining unsalted butter to rest on top of each steak.
- 13
Let the steaks rest for 5-7 minutes before serving, allowing juices to redistribute throughout the meat for maximum tenderness.
- 14
Taste and adjust seasoning with additional sea salt and cracked black pepper if desired before plating and serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Clarified butter for basting | Avocado oil or grass-fed ghee | Avocado oil has a higher smoke point and contains more polyphenols; ghee is lactose-free and contains butyrate for gut health |
| Kosher salt (sodium-heavy seasoning) | Sea salt with added dried seaweed powder (kelp flakes) | Reduces sodium content by 20-30% while adding iodine and minerals; kelp contains anti-inflammatory compounds |
| Cayenne pepper | Black pepper with turmeric (0.25 tsp added) | Turmeric contains curcumin, a powerful anti-inflammatory compound that reduces inflammation throughout the body |
| Standard beef steak | Grass-fed, pasture-raised ribeye or strip steak | Grass-fed beef contains higher omega-3 fatty acids, CLA (conjugated linoleic acid), and antioxidants; better anti-inflammatory profile |
| Worcestershire sauce | Coconut aminos or tamari | Reduces sodium by 50% compared to traditional Worcestershire; gluten-free option; lower sugar content |
| Dried herbs only | Fresh herbs with dried (doubled fresh herbs) | Fresh herbs contain higher levels of polyphenols and antioxidants; more bioavailable nutrients for inflammation reduction |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 2)
| Calories | 645 |
| Total Fat | 48g |
| Saturated Fat | 18g |
| Cholesterol | 162mg |
| Sodium | 890mg |
| Carbohydrates | 3g |
| Fiber | 1g |
| Sugar | 0g |
| Protein | 54g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
