83 Delicious, Simple Steak Recipes You Haven't Tried Before (2024)

FAQs

What is the secret to Texas Roadhouse steaks? ›

The ingredients in Texas Roadhouse steak seasoning

This prized steak seasoning contains a blend of paprika, sugar, salt, dehydrated garlic and other spices. What makes this seasoning special is the combination of smoky, sweet and salty flavors that complement any cut of steak.

When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.

Ribeye has more flavor than a filet mignon, but it's also slightly chewier. This is a pretty forgiving steak to cook because it has so much intramuscular fat; overcook it slightly, and it will still taste juicy. When shopping, look for ribeyes with good marbling and a nice fat cap on the top.

The chain's steaks taste so good thanks to the quality of the meat and the preparation that goes on behind closed doors in every Texas Roadhouse location. All of the beef at Texas Roadhouse is raised in the Midwest and grain-finished.

Marinate with Acid

One of the best meat tenderizer methods is to marinate the meat. Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat.

Baking soda causes a chemical reaction with the meat, changing the texture to make it less tough, and it works quickly without having to use a marinade. Cornstarch works well to tenderize meats that will be cooked in a sauce, as it will also help to thicken the sauce.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Flat Iron is the second most tender cut (after the tenderloin) and it's budget- friendly!

What to season steak with? ›

Look for something with dried herbs like oregano, basil, thyme, and rosemary. Flaky Sea Salt: I LOVE Maldon sea salt in this steak blend. Cavender's Greek Seasoning or Generic All-Purpose Seasoning: Adds more flavor and a mix of aromatics. You can leave this out, but I genuinely love the extra flavor.

Steak cooked in the oven provides a flavor-filled dining experience. Broiling your steak in the oven is quick and easy, with no grill necessary. If you prefer your steak to have a golden crisp on the outside and juicy on the inside, broiling your steak is best.

With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.

Every armchair beef connoisseur has their own preferred, super-secret, “I swear by this” cooking method. Round these parts, we're partial to broiling steak for that perfect mix of seared outside and perfectly pink center. Broiling a steak locks in those flavorful juices with a quick, high heat sear.

Once the beef arrives at Texas Roadhouse, meat cutters guide it through an in-house aging process. Although there are plenty of techniques for perfecting tender steak, aging the cuts in a controlled and salty environment helps break down tough muscle fibers, resulting in a richer, more succulent, final product.

Texas Roadhouse's Loyalty to Soybean Oil

They unfortunately use soybean oil extensively across their menu. From searing their famed steaks to the buttery goodness that often accompanies their dishes, soybean oil is a consistent component.

Our Striploin is our most flavourful cut! Every piece is tenderized by hand and perfectly trimmed to provide a legendary New York strip.