Outlaw Ribeye (LongHorn Steakhouse Copycat)

If you’ve ever ordered the Outlaw Ribeye at LongHorn Steakhouse — that thick, bone-in ribeye arriving hot off the grill with a dark, peppery crust — you already know why it’s a fan favorite. It’s big, beefy, and unapologetically rich. The best news? You can make an Outlaw Ribeye at home that comes remarkably close to the steakhouse version, and you only need a good cut of beef, a simple seasoning blend, and about 30 minutes.

This is a copycat recipe inspired by the LongHorn Outlaw Ribeye — not the restaurant’s proprietary preparation — but with a bone-in ribeye, a bold homemade rub, and a screaming-hot sear, your kitchen is about to smell exactly like a steakhouse.

Why You’ll Love This Outlaw Ribeye

• Steakhouse flavor, home-kitchen price. A bone-in ribeye costs a fraction of the restaurant tab and feeds two generously.
• Big, bold crust. The signature Outlaw-style seasoning caramelizes into a peppery, savory bark.
• Simple ingredients. No specialty items — just pantry spices you likely already have.
• Two easy methods. Grill it for that char-grilled flavor, or sear it in cast iron with a butter baste.
• Ready in about 30 minutes. Most of that is resting time, not active cooking.

What Is an Outlaw Ribeye?

At LongHorn, the Outlaw Ribeye is a bone-in ribeye — typically around 18 ounces — grilled over high heat and finished with the restaurant’s signature seasoning. Leaving the bone in does two things: it adds flavor as the steak cooks, and it helps the meat stay juicy. The generous marbling of a ribeye melts as it cooks, basting the beef from the inside out, which is exactly why this cut is so tender and flavorful.

For this copycat, look for a bone-in ribeye about 1.5 inches thick, 18 to 20 ounces, USDA Choice or Prime if your budget allows. Thickness matters more than most people realize — a thick steak lets you build a serious crust on the outside while keeping the center pink and juicy.

Ingredients You’ll Need

For the Steak:

• Bone in ribeye: Thick cut steak with rich marbling throughout
• High smoke point oil: Helps create a crisp flavorful seared crust
• Unsalted butter: Adds rich buttery flavor during basting process
• Garlic cloves: Infuse the butter with savory aromatic flavor
• Fresh thyme or rosemary: Adds herbaceous aroma and classic steakhouse flavor

For the Outlaw Style Seasoning Blend:

• Kosher salt: Brings out the natural flavor of the beef
• Coarse black pepper: Adds bold peppery bite and light texture
• Garlic powder: Delivers savory flavor that complements grilled steak
• Onion powder: Adds mild sweetness and rich savory depth
• Smoked paprika: Gives smoky flavor and beautiful golden color
• Ground coriander: Adds subtle citrus notes with warm earthy flavor
• Turmeric: Provides rich golden color and mild earthy taste
• Cayenne pepper: Adds gentle heat for extra bold flavor

This blend is the secret to that bold, savory bark. Mix it in a small bowl and it comes together in under a minute. Save any extra in a jar — it’s excellent on burgers, sirloin, and roasted potatoes too.

How to Make the Outlaw Ribeye

The single most important rule with a thick steak: cook to temperature, not to time. A good instant-read meat thermometer is the difference between steakhouse-perfect and overdone.

Step 1: Temper the steak. Take the ribeye out of the fridge 30–45 minutes before cooking and let it come to room temperature. This helps it cook evenly from edge to center. Pat it completely dry with paper towels — dry meat browns; wet meat steams.

Step 2: Season generously. Stir the seasoning blend together and press it into both sides of the steak, including the edges and the fat cap. Don’t be shy — a thick ribeye can take a bold coating.

Step 3: Get your heat screaming hot.

• On the grill: Preheat to high, around 450–500°F, with a hot direct-heat zone.
• In cast iron: Heat the skillet over high until it’s just beginning to smoke, then add the oil.

Step 4: Sear hard. Lay the steak down and don’t move it. Sear 4–5 minutes per side for a deep, dark crust. Use tongs to sear the fat cap and edges for about a minute too — that rendered fat is pure flavor.

Step 5: Baste (cast iron method). Drop in the butter, smashed garlic, and herbs. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.

Step 6: Pull early and rest. Remove the steak when it’s about 5°F below your target (see chart below) — it keeps cooking as it rests. Let it rest 8–10 minutes before slicing so the juices redistribute. Cutting too soon spills all that flavor onto the plate.

Internal Temperature Guide

Pull the steak at these temps, then let carryover cooking finish the job during the rest:

Doneness	Pull at	Final temp after resting
Rare	120°F	125°F
Medium-rare	125°F	130–135°F
Medium	135°F	140–145°F
Medium-well	145°F	150°F
Well-done	155°F	160°F+

Ribeye is best in the medium-rare to medium range, where the marbling has melted but the steak is still juicy.

Expert Tips for the Best Outlaw Ribeye

• Dry the surface well. Moisture is the enemy of a good crust. For an even better bark, salt the steak and leave it uncovered in the fridge for a few hours (or overnight) before cooking.
• Don’t overcrowd or move it. Let the steak sit undisturbed so it can develop color.
• Rest, always. Resting is not optional on a thick steak — it’s the difference between juicy and dry.
• Slice against the grain. Once you carve around the bone, cut across the muscle fibers for the most tender bites.
• Use the bone. Save it — it makes excellent stock, and there’s plenty of flavor to gnaw off it.

If you love big, marbled cuts like this, you’ll want to bookmark Fork To Spoon’s Ruth’s Chris Cowboy Ribeye copycat, which uses a similar hard-sear-and-butter-baste approach with a sizzling hot-plate finish.

What to Serve With Outlaw Ribeye

A steak this bold deserves classic steakhouse sides. Think loaded baked potatoes, garlic mashed potatoes, or crispy fries; roasted asparagus, sautéed mushrooms, or creamed spinach; and a crisp wedge salad to cut the richness. For an easy one-pan spin on steak-and-potatoes night, Fork To Spoon’s Cowboy Butter Steak and Potatoes leans into the same rich, garlicky-butter flavors.

How to Store and Reheat Leftovers

To store: Keep leftover ribeye in an airtight container in the refrigerator for up to 4 days.

To freeze: Wrap the cooled steak tightly in foil, then place it in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat: The gentlest method is a low oven (around 250°F) until just warmed through, then a quick sear in a hot pan to bring back the crust. Leftover slices are also fantastic in a steak sandwich the next day.

Frequently Asked Questions

What cut is the Outlaw Ribeye? It’s a bone-in ribeye, usually around 18 ounces. The bone adds flavor and helps keep the steak juicy while the marbling melts as it cooks.

Can I make the Outlaw Ribeye without a grill? Absolutely. A cast-iron skillet over high heat, finished with a butter baste, gives you a fantastic crust indoors. You can also sear it and finish in a hot oven for very thick cuts.

Why is my ribeye tough? Usually it’s overcooking, not resting, or slicing with the grain instead of against it. Use a thermometer, rest 8–10 minutes, and cut across the muscle fibers.

What’s in LongHorn’s steak seasoning? The exact recipe is proprietary, but the flavor leans on salt, black pepper, garlic, and a touch of warm spices like paprika and coriander — which is exactly what the copycat blend above recreates.

Can I use this seasoning on other cuts? Yes! It’s great on sirloin, New York strip, burgers, and roasted vegetables. If you want a leaner, budget-friendly option, try Fork To Spoon’s air fryer sirloin steak with the same rub.