Recipe: Smoky Garlic Outlaw Ribeye by LongHorn Steakhouse

LongHorn Steakhouse shares their Smoky Garlic Outlaw Ribeye recipe.

•    4 18-oz. bone-in ribeyes
•    3 tablespoons of salt
•    1 tablespoon of pepper
•    1 tablespoon of granulated onion powder
•    1 tablespoon of granulated garlic powder
•    1/2 pint of grape tomatoes, halved lengthwise
•    Smoky Garlic Vinaigrette (recipe follows)

•    Preheat oven to 400 degrees F.
•    Toss halved grape tomatoes with olive oil, salt and pepper. Place on cooking sheet with a lip, and place in oven for approx. 20 minutes.
•    Clean and spray oil your grill, heat to 550 degrees F.
•    Season ribeyes with salt, pepper, onion powder and garlic powder.
•    Place seasoned steaks on grill. Grill to your desired degree of doneness (see table below).
•    Remove steaks from grill.
•    Plate each ribeye and top with 6-8 roasted grape tomatoes and roasted garlic vinaigrette.
•    Enjoy!

Smoky Garlic Vinaigrette
Inspired by LongHorn Steakhouse's Summer Chef's Showcase menu

•    1/4 cup oil
•    1 teaspoon of paprika
•    1 tablespoon of capers, diced
•    1 tablespoon of shallots, diced
•    2 teaspoon of chopped garlic
•    2 teaspoon of chopped fresh flat-leaf parsley
•    1/4 teaspoon red chili flakes
•    1/4 teaspoon of salt
•    1/4 teaspoon of pepper
•    1/4 cup of red wine vinegar

•    Heat paprika and oil in pan for 5 minutes, then let sit for 1 hour.
•    Add capers, shallots, garlic, parsley, red wine vinegar, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks are ready.

Recipe serves four.

Degrees of Doneness:
•    Rare:  95-105 degrees. Cool red center.
•    Medium Rare:  115-125 degrees. Warm red center with a hint of pink.
•    Medium:  130-140 degrees. Warm pink center.
•    Medium Well:  150-160 degrees. Some pink in the center.
•    Well:  165-175 degrees. No pink, cooked all the way through.

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