worked there for 2 &1/2 years and learned pretty much everything about the restaurant from that boh end, but I’ve started my new job in engineerin). Anyway, 3 hour salt brine in fridge, 45 min rest before cooking. 350 cast iron preheated for about an hour. About 3 mins each side with about minute fifteen flips. I think it turned about great, just warm enough when it comes to a ribeye.
by nessiesvinyl
15 Comments
Broo what is the Texas Roadhouse seasoning I’ve been wanting it for ages
How did you season them?
Preheat for an hour? That’s not a typo?
How do they cook the steaks there? My husband gets them all the time, and they are quite tasty!
Looks goooood!
Why are the juices running so bad? Also where’s the picture of the sear???
Great work, Chef. Looks fucking outstanding.
thank you !
well go back to texas roadhouse they need you
I love Texas Roadhouse. Awesome steak!
Looks great but how did you cook the mushrooms and onions please??
It looks good but personally I like slicing my steak as I eat it. Isn’t it cold by the time you eat it if you pre-slice like that?
Chef, this isn’t food—this is pure art.
to much fat
Any chance you remember how to make that creamy horseradish sauce? Honestly love it on all my steaks