LongHorn Flo's Filet & Outlaw Ribeye (Copycat Recipe)
Make LongHorn's signature Flo's Filet or bone-in Outlaw Ribeye at home with the authentic 7-spice Prairie Dust rub and garlic-herb butter basting.
Ingredients
Directions
Step 1
Remove steaks from the refrigerator 45 minutes before cooking to bring them to room temperature for an even sear.
Step 2
Press 3 layers of paper towels firmly on all sides of the steaks until the surface is completely dry.
Step 3
Lightly brush with high-smoke-point oil and generously press 1 to 1.5 teaspoons of Prairie Dust seasoning onto all sides and edges.
Step 4
Preheat a heavy 12-inch cast-iron skillet over high heat for 5 minutes until wisps of white smoke appear.
Step 5
Place steaks into the dry skillet. Sear undisturbed for 3 full minutes until a deep mahogany char crust forms.
Step 6
Flip steaks. Add butter, crushed garlic, and fresh thyme/rosemary sprigs to the pan.
Step 7
Tilt the pan slightly and continuously spoon the foaming melted butter over the steaks for 2 to 3 minutes until internal temp reaches 128°F–130°F for medium-rare.
Step 8
Transfer to a warm board, pour pan butter over the meat, and let rest for 6 to 8 minutes undisturbed before slicing.
Nutrition Facts
* Based on a 2,000 calorie diet.