The easiest trick for the most delicious steak, according to a LongHorn Steakhouse chef
We're in the throes of winter. You really want a steak, but you can't bring yourself to fire up the grill in the middle of a snowstorm. What should you do? You should cook like a LongHorn Steakhouse chef, of course.
LongHorn Steakhouse has been churning out seared and charbroiled steaks since 1981. With over 600 locations nationwide, it's safe to say they've got the consistency of good steak down to a science. Restaurants with this many locations hire a whole team of chefs and experts to get food down to an exact science, so I spoke with chef Michael Senich, vice president, corporate executive chef at LongHorn, about what's the secret to a great LongHorn Steakhouse steak - and also, how people can cook their own at home.
What Makes LongHorn Steakhouse Steak So Great
Not every steak is created equally, and the chefs at LongHorn understand that. The ribeye, filet, and sirloin are all cooked on a flat-top grill, where they get a wonderfully even Maillard reaction. However, the NY strip, and bone-in cuts like the T-bone, outlaw ribeye, and porterhouse are all grilled on the char grill, which imbues these heftier steaks with those signature grill marks. LongHorn has created six unique seasoning blends, to boot; each designed for different cuts of meat. (No, they wouldn't tell me what's in the seasoning blends. It's a secret.)
In addition, while many steaks are finished with butter, at LongHorn they're actually finished with a lemon sauce. According to chef Senich, "Unlike butter, [it's] dairy free and provides a little acid to balance out the richness of the steak."
But to cook with that same LongHorn consistency, the main thing you're going to need at home is a surface thermometer (also known as an infrared thermometer). Temperature is of the utmost importance. Every flat-top at LongHorn reaches the same temperature - 425°F - before a steak hits it, and when you're cooking steaks at home in a pan, a surface thermometer ensures you'll be cooking evenly every time.
How to Cook Steak Like a LongHorn Steakhouse Chef
If you want to cook steak like a LongHorn Steakhouse chef, the one thing you'll need is a surface thermometer. "Having the proper grill temperatures is the foundation for steaks being grilled correctly," says Senich. "Our flat-top grill surface is 425 degrees, and the middle of the char grill is 550 degrees. The best way to verify the temperature of the steak itself is to use an instant-read thermometer. Once the desired doneness is reached, let the steak rest for a minute or two before slicing.
- Use cast iron when cooking steak indoors. "A cast iron pan is a great choice for cooking steaks when the weather outside isn't optimal," says Senich. "In a kitchen with plenty of ventilation, preheat the seasoned cast iron pan over high heat and add just enough oil to cover the bottom of the pan."
- Keep flipping. "Add the seasoned steak immediately and sear each side, flipping every 2 to 3 minutes until the desired temperature is achieved."
- Finish in the oven. "For thicker steaks, once you have a great sear, place the pan in a preheated 350°F oven to cook the rest of the way. The best way to verify the internal temperature of the steak is to use an instant-read thermometer.
- Let it rest. "Once the desired doneness is reached, let the steak rest for a minute or two before slicing."
- Finish with lemon sauce. If you're feeling like you want a taste of LongHorn at home, you can also try to re-create their lemon sauce. A few spoonfuls of some simple lemon butter sauce to finish will go a long way.
Tips for Making LongHorn Steakhouse Steak
- Use a surface thermometer. Make sure the surface of your cast iron skillet is at least 425°F before you add steak to the pan.
- Don't be afraid to finish steaks in the oven. If a steak is on the thicker side, sear the steak to its desired crust, then finish in a 350-degree oven.
- Finish your steaks with a fresh squeeze of lemon, or a lemon-butter sauce to add a little bit of citrusy tang to your steak.
