Texas Roadhouse Steak Seasoning Recipe (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.

Steak: Choose your favorite cut, such as ribeye or sirloin. Marinade: Texas Roadhouse uses a blend of savory seasonings, soy sauce, Worcestershire sauce, and a hint of sweetness to marinate their steaks. Ziplock Bag: This will be used to marinate the steak and ensure that the flavors are fully absorbed.

As a result, Texas Roadhouse prefers that customers visit its locations or purchase one of its bottled seasoning blends directly. The restaurant does provide another option, however. Customers are encouraged to contact their preferred Texas Roadhouse location to inquire about possibly getting an item to use at home.

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.

Steaks At Texas Roadhouse Undergo An In-House Aging Process

The aging process can be wet or dry, where dry aging means leaving the steak in an open-air space free of contaminants, and wet aging means leaving the cut in a vacuum-sealed package with its natural juices.

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.

We are known for our hand-cut steaks, fall-off-the-bone ribs, made from scratch sides and fresh baked bread. All our steaks are great for grilling. It's up to your preference. Ribeye steak is the most flavorful steak we serve.

In addition to such expected ingredients as vinegar, tomato paste, corn syrup, and salt, along with the usual colorings and preservatives, Texas Roadhouse steak sauce contains two fruity surprises: tamarind (which is also found in Worcestershire sauce) and raisin paste.

The One, The Only, The Soybean Supreme

Texas Roadhouse keeps things simple, folks. Their culinary champion? The humble, workhorse of the frying world: soybean oil.

How do restaurants make their steaks so tender? ›

The Aging. 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.

Our steaks are always fresh, never frozen.

Photo: Texas Roadhouse uses USDA Choice beef. All beef is wet-aged for no less than 28 days, and imported to China at a constant temperature, preserving the unique beef flavor in our hand-cut steaks! At Texas Roadhouse, customers also have the option to choose their preferred steaks from the meat display case.

Another important ingredient in creating a restaurant-worthy steak is salt. Seasoning thoroughly is a crucial step when cooking any meat, and a good coating of salt is perfect for enhancing steak's savory, rich flavors.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Our #1 seller is the 6-ounce USDA Choice Sirloin. Steaks account for 44% of our menu. Home Sweet Home: Texas Roadhouse is based in Louisville, Kentucky. The company's first restaurant was founded across the Ohio River in nearby Clarksville, Indiana, in 1993.

The taste of a steak largely depends on its fat content. With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.