Prepare Longhorn Steakhouse Horseradish Ranch according to the recipe in the Box below. Refrigerate for at least 3 hours to allow flavors to develop.

Heat grill to °F.

Clean grates with wire brush.

Season bone-in ribeyes with salt, pepper, garlic powder and onion powder. Allow to rest for a couple of minutes to allow seasonings to penetrate the meat.

Oil grill grates with an oil-soaked towel or use spray oil.

Place ribeyes on the hot grill. Cook on each side for about 3 - 4 minutes, giving it a 1/4 turn in-between to create diamond marks.

Once steaks are cooked to desired temperature (See Steak Degrees of Doneness Box below for Cooking Temperatures), take steaks off grill and allow them to rest for about 3 minutes before carving.

Slice rolls in 1/2, if needed.

Butter insides with softened butter.

Place buns on the grill, buttered-sides down and slightly toast.

Place bun bottoms on a tray, platter or working surface.

Place 1 generous teaspoon of prepared Longhorn Steakhouse Horseradish Ranch on each side.

Place a leaf or 2 of arugula or spinach atop sauce.

Using a sharp knife, slice Ribeyes into 1/4-thick slices and place 2 - 3 slices on each bun.

Dollop another generous teaspoon of prepared Longhorn Steakhouse Horseradish Ranch onto each slider.

Place top bun on top.

Serve immediately.