Name: LongHorn Outlaw Ribeye Copycat Grilling Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 bone-in ribeye steaks (cut 1.25 to 1.5 inches thick, approx. 18-20 oz each); 1 tbsp olive oil; 1.5 tbsp coarse kosher salt; 1 tbsp coarse black pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp sweet paprika; 1/2 tsp ground coriander; 1/2 tsp brown sugar; 2 tbsp butter (for resting)

Why This Copycat Recipe Works

The Outlaw Ribeye® is LongHorn's signature steak. It's a bone-in, 20 oz cut of beef that is heavily marbled, ensuring it stays extremely juicy during high-heat grilling. What sets it apart is the flame-grilled char and the bold, savory seasoning. Our home recipe shows you how to mix a copycat version of LongHorn's proprietary Prairie Dust® dry rub seasoning, and how to set up two-zone grilling at home to get restaurant-style results.

Reviewer Rating: ⭐⭐⭐⭐⭐ (4.9/5 from 54 reviews). Last Updated: July 2026.

Prep Time	Cook Time	Total Time	Servings	Est. Price per Serving
10 minutes (plus 30m rest)	12 minutes	22 minutes	2 servings	~$14.00 (vs $35.49 at restaurant)

Step-by-Step Instructions

1. Temper the Meat

Remove the bone-in ribeye steaks from the refrigerator 30 to 45 minutes before grilling. This allows the internal temperature of the beef to rise. Grilling cold meat causes the exterior to char while the center remains raw.

2. Recreate the Prairie Dust Dry Rub

In a small bowl, whisk together the coarse kosher salt, coarse black pepper, onion powder, garlic powder, sweet paprika, ground coriander, and a pinch of brown sugar. This blend replicates the flavor profile of the Prairie Dust rub used in Darden kitchens.

3. Season the Steaks

Pat the steaks completely dry with paper towels. Lightly brush both sides of the steaks with olive oil (this helps the seasoning stick and prevents sticking to the grill). Apply the seasoning rub generously to both sides and the edges, pressing the spices firmly into the meat.

4. Pre-heat and Oil the Grill

Set up your outdoor grill for high-heat direct cooking. The grill temperature should reach between 500°F and 550°F (260°C). Brush the grates clean and rub them lightly with a paper towel dipped in vegetable oil.

5. Grill the Steaks (The Sear)

Place steaks on the hottest part of the grill. Sear for 4 minutes. Rotate the steak 90 degrees (without flipping) and grill for another 2 minutes to create cross-hatch marks. Flip the steak and repeat on the other side (sear 4 minutes, rotate, cook 2 minutes).

6. Rest and Butter the Steaks

Use an instant-read digital thermometer inserted into the thickest part of the meat (avoiding the bone). Pull steaks at 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Place the steaks on a warm plate, top each with 1 tablespoon of butter, and tent loosely with foil. Rest for 5 to 8 minutes before slicing.

Grill Master Doneness Guide

A thick bone-in ribeye continues cooking while resting. Pull the meat 5°F below your target temperature:

Rare: Pull at 120°F (Rest to 125°F) - Red, cool center.
Medium-Rare (Recommended): Pull at 130°F (Rest to 135°F) - Warm red, juicy center.
Medium: Pull at 140°F (Rest to 145°F) - Hot pink center.
Medium-Well: Pull at 150°F (Rest to 155°F) - Mostly brown center.

Nutrition & Price Disclaimer

Menu prices and nutrition estimates represent the standard LongHorn Steakhouse recipe verified in 2026. A restaurant serving (~20 oz bone-in) has approximately 1,280 calories. Ribeye is a fatty cut, which is why it is so delicious. Homemade nutrition values will vary based on steak trim. Check the official menu at longhornsteakhouse.com.