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.




Smoky Bacon Sirloin

LongHorn Steakhouse

4 (6 oz.) sirloin steaks
1 tablespoon hickory sea salt
1 teaspoon canola oil

Evenly season both sides of the steaks with the hickory sea salt. LongHorn uses two types of grills – a charcoal grill and a flat top grill. The flat top grill has a similar surface to a saute pan found in a home kitchen, which can be used to grill indoors. If you’d like to get some grill marks on your steak, you can use a grill pan. Make sure the pan surface is very hot and add a teaspoon of canola oil.

Place the steak in the center of the pan and flip the steak consistently every 3 to 4 minutes to ensure both sides get equal heat. Remove steak when desired doneness is achieved. You can use a digital meat thermometer to check the temperature of your steak.

Smoky Bacon Butter:
1/4 cup of chicken stock
1 tablespoon of heavy whipping cream
3/4 cup of unsalted butter, chilled and diced
1 teaspoon of kosher salt and black pepper mix
6 slices of cooked, chopped Applewood bacon
1 teaspoon of chopped parsley

Cook the bacon on medium to low heat in a frying pan until the fat has rendered. Add chicken stock and heavy cream to a medium saucepan and simmer. Gradually whisk in the butter, salt and pepper.
When the sauce thickens, remove from heat and whisk in 3/4 of the chopped bacon. Top the steaks with a tablespoon of sauce and garnish with the remainder of the chopped bacon and parsley.
Serves 4.

McCormick Smoked Sea Salt Grinder

About the Product
Smoky flavors of hickory and sea salt
Use the finer grind to deliver the most intense flavor
2.39 oz single

Chef's Necessities Instant Read Thermometer 
for Meat, BBQ and All Kitchen Cooking

Product Detail
Size: 4.75" Metal Probe
Color: Black
Brand: Chef's Necessities TM
Dimensions: .56" h x .75" w x 8.00" l,
Quick-read thermometer is accurate, fast, and reliable. Helping you cook to perfection every time
USDA internal meat temp cheat sheet on thermometer cover so you always remember what temp to cook to
Our digital thermometer covers all your needs (Meat, Dairy, etc) so you're prepared for any occasion
Auto-shut off preserves your battery life. Battery included, saving yourself a trip to the store
Single probe design optimizes juice retention in meats. Hassle-free wipe-down for easy cleanup

Grilled Chicken with Tomato Compote

Longhorn Steakhouse Restaurant Recipe

1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground lemon pepper
1/2 teaspoon sweet paprika
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts

Tomato Compote:
2 tablespoons olive oil
12 ounces tomatoes, cut into 1/2 inch pieces
1/4 cup finely chopped red onion
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons finely chopped fresh oregano
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup pine nuts, toasted

To cook the chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13 by 9 inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.

Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it's too firm, it's overcooked and will be dry. Make sure to watch it carefully.

Meanwhile, prepare the tomato compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Saute just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts. Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve. Serves 6.

Steamed Rice with Vegetables

Longhorn Steakhouse Restaurant Recipe

1 cup long grain rice
2 cups boiling water
dash of salt
1 cup snap peas
2 carrots cut in matchsticks
1 cup finely sliced purple cabbage

Close the drain and fill the steamer to the fill line, preheat on full steam. Place the rice and salt in the solid insert and pour over the just boiled water.

Cook covered on high steam for 25 minutes until the water is absorbed and the rice is fluffy. Combine the vegetables and place in the lightly oiled perforated insert, steam for 10-12 minutes until the vegetables have softened. Toss in a little olive oil and lemon juice and season with salt and pepper, serve over the rice.

Lone Star Steak and Potatoes

Lone Star Restaurant Recipe

2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon cayenne pepper (optional)
3 tablespoons olive oil
2-3 baking potatoes, washed and cut into 1/2 inch thick slices
1 pound boneless beef top sirloin steak (about 1 inch thick)

Preheat oven to 425 degrees. In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, black pepper, and cayenne pepper, if desired; mix well. In a large bowl, combine olive oil and 2 teaspoons of spice mixture. Add potatoes and toss until evenly coated.

Place potatoes on a baking sheet and bake 20 minutes; turn potatoes over and bake 15 more minutes, or until fork tender and crispy. Cover with foil and place on bottom rack in oven. Turn oven to broil. Sprinkle steak on both sides with seasoning mixture. Place on a baking sheet and broil 6 to 7 minutes; turn over and broil 4 to 5 more minutes, or to desired doneness.

Chocolate Mousse Cake

Lornhorn Steakhouse Copycat Recipe

Serves 12

Cake and Mousse:
1 (18.25 oz.) box devil's food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks)
unsalted butter, diced
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream

Shell and Sauce:
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter

To Serve:
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream

Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.

Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.

Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.

Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.

Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.

Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.

Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.

To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

OctoberFest Mussels

Longhorn Steakhouse Copycat Recipe

Serves 4-6

8 ounces (1 cup) Samuel Adams Boston Ale
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons finely sliced celery
1 1/2 pounds fresh mussels, well rinsed
2 tablespoons unsalted butter
kosher salt and freshly ground black pepper, optional

In a medium sized saucepan, combine the ale with 1/2 cup of water, the garlic, shallots, and celery. Add the mussels, bring to a simmer over medium high heat, cover the pan and cook for 5 to 10 minutes or until the mussels open. Adjust the heat up or down to maintain the simmer.

Using a slotted spoon, lift the mussels from the broth and set aside in a serving bowl.

Add the butter to the broth in the pan and whisk in the butter, a tablespoon at a time, until incorporated. Season to taste with salt and pepper, as needed. Pour the hot broth over the mussels and serve right away.

Grilled Vegetables

Longhorn Steakhouse Recipe

Serves 4

1 large zucchini
1 large red onion
2 large red peppers
1 bunch asparagus
2 large portobello mushroom caps
olive oil
balsamic vinegar
salt & pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
3 sprigs rosemary (optional)

Wash vegetables under cold running water and pat dry. Cut zucchini in 1/2 inch thick diagonal planks. Snip off the woody ends of the asparagus leaving about 6 inch spears. Stem and seed the pepper and cut into 4 quarters. Skin the red onion and cut into 1/2 inch thick slabs. Leave the Portobellos whole as these will be sliced after grilling (remove stem). Line the vegetables on a tray and brush both sides with olive oil and season with salt, pepper, onion powder and garlic powder.

Place vegetable on a hot, oiled grill and don’t move for 5 minutes to ensure nice grill marks. Add a few sprigs of rosemary on grill for extra flavor. Turn vegetables once and remove after 2 minutes. Transfer to serving platter; discard any leftover rosemary. Slice the Portobello’s into 1/2 inch long strips. Drizzle olive oil and balsamic vinegar on vegetables and serve immediately.