Tony’s Take on Bone-In Ribeye at Texas Roadhouse

Ingredients

• 2 (20oz) Bone-in Ribeye steaks (at least 1.5 inches thick)
• 2 tbsp Fort Worth Select Blend (Primary Seasoning)
• 1 tbsp Brown sugar (light or dark)
• 1/2 tsp Turmeric powder (The secret 'Roadhouse' color)
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tbsp Canola oil (or high-heat neutral oil)
• 2 tbsp Unsalted butter, melted
• Side: 1 head Broccoli, cut into florets
• Side: 1 cup Baby carrots

Instructions

1. Temperature Equalization: Remove the steaks from the refrigerator 45 minutes before cooking. Cold steak hitting high heat causes the muscle fibers to seize. We want a relaxed protein structure.
2. Surface Prep: Pat the steaks completely dry with paper towels. Surface moisture creates steam, which prevents the Maillard reaction. We want a sear, not a steam bath.
3. The Compound Rub: In a small mixing bowl, combine the Fort Worth Select Blend, brown sugar, turmeric, paprika, garlic powder, and onion powder. The sugar aids in caramelization, while the turmeric provides that distinct golden-orange tint characteristic of the restaurant's rub.
4. Application: Lightly coat the steaks with canola oil to act as a binder. Apply the rub generously to all sides, pressing it firmly into the meat to ensure adhesion during the flip.
5. The Heat Source: Preheat your grill to high heat (aim for 450°F to 500°F). Clean the grates thoroughly and oil them to prevent sticking.
6. The Diamond Technique: Place the steaks on the grill at a 45-degree angle (imagine the hands of a clock at 10 o'clock). Sear undisturbed for 2-3 minutes. Lift and rotate the steak 90 degrees (to 2 o'clock) on the same side. Sear for another 2 minutes. This creates the cross-hatch diamond marks.
7. The Finish: Flip the steaks. Cook until the internal temperature reaches 125°F for medium-rare (carryover cooking will take it higher). Do not rely on touch; use a digital thermometer.
8. Resting Phase: Remove steaks from the grill and place them on a wire rack or cutting board. Immediately brush the hot steaks with the melted butter for that signature sheen.
9. The Sides: While steaks rest, steam the broccoli and carrots until tender-crisp (about 5-6 minutes). Season lightly.
10. Plating: Serve the steak bone-side out with the vegetable medley on the side. Allow the meat to rest for a full 10 minutes before slicing to retain juices. DUNZO!