Make this Straight-From-the-Restaurant Longhorn Steakhouse Smoky Garlic Outlaw Ribeye with Smoky Garlic Vinaigrette Recipe at home.
Photo by Don LaVange
Longhorn Steakhouse Smoky Garlic Outlaw Ribeye
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Longhorn Steakhouse Smoky Garlic Outlaw Ribeye from 2015 is a Straight-From-the-Restaurant Recipe.
Longhorn Steakhouse Smoky Garlic Outlaw Ribeye Recipe
Make this Straight-From-the-Restaurant Longhorn Steakhouse Smoky Garlic Outlaw Ribeye with Smoky Garlic Vinaigrette Recipe at home.
Ingredients
- Four 18-ounce Bone-In Ribeyes
- 1/2 pint Grape Tomatoes halved lengthwise
- 3 tablespoons Salt
- 1 tablespoon freshly ground Black Pepper to taste
- 1 tablespoon granulated Onion Powder
- 1 tablespoon granulated Garlic Powder
- 1/2 pint Grape Tomatoes halved lengthwise
- Longhorn Steakhouse Smoky Garlic Vinaigrette (Recipe Below)
Instructions
- Prepare Longhorn Steakhouse Smoky Garlic Vinaigrette using the recipe below. Set aside.
- Preheat oven to 400°F.
- Toss halved grape tomatoes with olive oil, salt and pepper. Place on cooking sheet with a lip. Place in oven and cook for about 20 minutes.
- Clean and oil your grill grates with a spray bottle or hand towel dipped in canola oil.
- Heat grill to 550°F.
- Season ribeyes with salt, pepper, onion powder and garlic powder.
- Place seasoned steaks on grill. Grill to your desired degree of doneness (See chart below).
- Remove steaks from grill.
- Plate each ribeye. Top with 6 - 8 roasted grape tomatoes and roasted garlic vinaigrette.
- Serve hot.
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Longhorn Steakhouse Smoky Garlic Vinaigrette Recipe
Ingredients
- 1/4 cup Oil
- 1 teaspoon Paprika
- 1 tablespoon Capers diced
- 1 tablespoon Shallots diced
- 2 teaspoons chopped Garlic
- 2 teaspoons chopped fresh Flat-Leaf Parsley
- 1/4 teaspoon Red Chili Flakes
- 1/4 teaspoon Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1/4 cup Red Wine Vinegar
Instructions
- Heat paprika and oil in pan for 5 minutes. Remove from heat and set aside for 1 hour.
- Add capers, shallots, garlic, parsley, red wine vinegar, red chili flakes, salt and pepper. Mix to combine.
- Set aside until steaks are ready.
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Steak Degrees of Doneness
- Rare: 95 – 105°F. Cool deep red center.
- Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
- Medium: 130 – 140°F. Warm pink center.
- Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
- Well: 165 – 175°F. No pink, cooked all the way through.
Courtesy of Longhorn Steakhouse
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Photo of Outlaw Ribeye @ LongHorn Steakhouse – Delicious (via Foodspotting) is by Don LaVange and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Don. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from Longhorn Steakhouse’s Website, circa 2015, “Legendary Summer Recipes” Page by way of the Wayback Machine on the Internet Archive. From the Legendary Summer Recipes, “Flex your grill muscles with these recipes from the original grill heroes—our LongHorn® Grill Masters.” Additional Information Courtesy of Wikipedia and is used by permission.
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Longhorn Steakhouse – Recipe
September 27, 2025 @ 11:01 am
[…] This recipe is adapted from a “copycat” version of LongHorn’s Outlaw Ribeye with their smoky garlic vinaigrette. (Secret Copycat Restaurant Recipes) […]