Texas Roadhouse Steak (Easy Copycat Recipe)
Texas Roadhouse steak is known for its seasoned crust, buttery finish, and the fact that it hits the table sizzling. This copycat recipe gets you there on a weeknight, using a cast iron skillet and a simple seasoning blend you can make from pantry staples.
The whole thing comes together in about 25 minutes. Once you nail the process, you will find yourself skipping the reservation.
Why I Love This Recipe
The seasoning blend is the real draw here. It is salty, slightly sweet, and has enough garlic and paprika to build a proper crust when the steak hits a hot pan.
The herb butter at the end is what ties it together. It melts into every cut and keeps the meat juicy even if you pull it a minute or two past medium.
This is the version I keep coming back to when I want a steakhouse result without the steakhouse wait.
Recipe Ingredients
- 2 ribeye steaks (about 1 inch thick, 12 oz each) – Ribeye has enough fat marbling to stay juicy; strip steak works too
- 2 tsp kosher salt – Coarser than table salt, so it seasons without over-salting
- 1 tsp black pepper, coarsely ground – Fresh-ground gives better texture in the crust
- 1 tsp garlic powder – Part of the signature seasoning blend
- 1 tsp onion powder – Adds depth without sharpness
- 1 tsp paprika – Sweet paprika for color and mild warmth
- 1/2 tsp brown sugar – Just enough to encourage a caramelized crust
- 1/4 tsp cayenne pepper – Adds a low background heat, not spice-forward
- 2 tbsp vegetable oil – High smoke point for searing; canola works the same
- 4 tbsp unsalted butter, softened – Base of the herb butter
- 1 tbsp fresh parsley, finely chopped – For the herb butter; flat-leaf parsley preferred
- 1/2 tsp garlic, minced – Goes into the herb butter, not the seasoning blend
Variations / Substitutions
- Strip steak instead of ribeye – Leaner and slightly firmer, but it takes the seasoning and sear just as well.
- Smoked paprika instead of sweet – Adds a woodsy, almost grilled flavor that works well if you are cooking indoors.
- Honey instead of brown sugar – Use the same 1/2 tsp; it caramelizes a touch faster so watch the heat.
- Ghee instead of butter for the herb topping – Dairy-sensitive cooks can use ghee; the flavor is close and it stays stable at higher temps.
- Red pepper flakes instead of cayenne – Use 1/4 tsp; the heat is similar but slightly more noticeable in bites.
- Chives instead of parsley – Milder and slightly onion-forward, which pairs well with the garlic in the butter.
If you enjoy this kind of seasoned skillet steak, you might also like a Texas Roadhouse Salmon recipe done the same way.
How To Make Texas Roadhouse Steak
Step 1: Season the Steaks
In a small bowl, combine the 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp brown sugar, and 1/4 tsp cayenne pepper. Pat the 2 ribeye steaks completely dry with paper towels, then coat every surface generously with the spice blend, pressing it in with your palm so it sticks. Let the steaks sit at room temperature for at least 15 minutes before cooking.
Drying the steaks first is what makes the difference between a crust and a steam. If there is surface moisture, the heat spends the first minute burning it off instead of searing the meat.
Step 2: Mix the Herb Butter
In a small bowl, mash together the 4 tbsp softened unsalted butter, 1 tbsp finely chopped fresh parsley, and 1/2 tsp minced garlic until smooth. Roll it loosely in a piece of plastic wrap or just leave it in the bowl. Keep it at room temperature until the steaks are done.
The butter needs to be genuinely soft, not melted, so it holds its shape long enough to sit on the steak and melt slowly rather than pooling immediately on the plate.
Step 3: Sear the Steaks
Set a cast iron skillet over high heat for 2 minutes until it is very hot, then add the 2 tbsp vegetable oil and swirl to coat. Lay the steaks in the pan away from you and do not move them. Sear for 3 to 4 minutes on the first side until a deep brown crust forms, then flip once and cook for another 3 to 4 minutes for medium-rare (internal temp of 130°F / 54°C) or up to 5 minutes for medium (140°F / 60°C).
You should hear a strong sizzle the moment the steak hits the pan. If it sounds weak, the pan was not hot enough. A proper cast iron sear produces a crust you can feel resistance on when you press the surface lightly.
Do not press down on the steak or move it during the first side. The crust needs uninterrupted contact with the pan to form properly. Moving it early tears the crust off before it has set.
Step 4: Rest and Plate the Steaks
Transfer the steaks to a cutting board and let them rest for 5 minutes so the juices redistribute through the meat. Then move each steak to a warmed plate and immediately place a generous dollop of the herb butter on top, letting it melt and run down the sides while the steak is still hot.
Recipe Tips
- Use a meat thermometer. Visual cues like firmness are helpful, but a thermometer is the only way to hit your target on the first try, especially if your steaks vary in thickness.
- Cast iron holds heat the best. A stainless steel pan works as a backup, but a thin non-stick pan will not get hot enough to build a real crust.
- Pull the steaks 5°F before your target. Carryover heat during the rest will bring them the rest of the way. Pulling at exactly 130°F often means arriving at 135°F, which is right at medium.
- Leftover herb butter is useful. Any you do not use keeps well in the fridge for up to 5 days and is good on roasted vegetables or corn.
Cook times by thickness using a cast iron skillet over high heat (medium-rare target of 130°F / 54°C):
| Steak Thickness | First Side | Second Side |
|---|---|---|
| 3/4 inch | 2 to 3 mins | 2 to 3 mins |
| 1 inch | 3 to 4 mins | 3 to 4 mins |
| 1.25 inches | 4 to 5 mins | 4 to 5 mins |
How To Store
- Refrigerate – Store leftover steak in an airtight container for up to 3 days. Slice it before storing so it reheats faster and more evenly.
- Reheating – Warm sliced steak in a skillet over medium-low heat for 2 to 3 minutes. Adding a small pat of butter to the pan helps it stay from drying out.
- Serve Cold – Cold sliced steak is genuinely good over a salad or in a wrap; no reheating needed.
What To Serve With Texas Roadhouse Steak
Texas Roadhouse serves their steaks with sides that can hold their own, and that approach works well here too. Mashed potatoes with a little of the leftover herb butter stirred in make sense because the richness matches the steak rather than competing with it. A simple wedge salad with blue cheese dressing cuts through the fat in the ribeye with its cool crunch. Roasted green beans or asparagus add something bright and slightly charred that balances the deep savory crust on the meat.
Frequently Asked Questions
Can I cook this on an outdoor grill instead of a skillet?
Yes. Preheat the grill to high heat (around 450°F / 230°C) and cook the seasoned steaks for 3 to 4 minutes per side, using the same internal temperature targets as the skillet method.
Can I make the seasoning blend ahead of time?
Yes, and it keeps well. Mix a larger batch and store it in an airtight jar for up to 3 months; the flavors stay sharp.
Will this recipe work with a thinner cut like a sirloin?
It works, but reduce the sear time to about 2 minutes per side since thin cuts overcook quickly and the margin for error shrinks.
Is there a way to get more smoke flavor without a grill?
Add 1/4 tsp of smoked paprika to the seasoning blend in place of the same amount of sweet paprika. It is a subtle shift but it adds a noticeably woodsy edge.
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Texas Roadhouse Steak Recipe
Ingredients
Method
- Combine the kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne in a small bowl. Pat the ribeye steaks dry, coat them thoroughly in the spice blend, and let them rest at room temperature for 15 minutes.
- Mash together the softened butter, chopped parsley, and minced garlic in a small bowl until smooth. Set aside at room temperature.
- Heat a cast iron skillet over high heat for 2 minutes. Add the vegetable oil, then sear the steaks for 3 to 4 minutes per side until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Rest the steaks on a cutting board for 5 minutes, then plate them and top each with a generous dollop of herb butter, letting it melt down the sides before serving.
