Texas Roadhouse Steak Seasoning (Copycat & Better)
Ah, that iconic, salty, peppery, slightly smoky blend that crusts their famous steaks. While the exact recipe is a secret, you can absolutely make a spot-on (or even better) version at home. The key is the coarse grind and the salt-forward base.
The Classic Copycat Formula
This gets you very close to the flavor profile you know and love.
Ingredients:
· 4 tbsp Kosher salt (coarse; like Diamond Crystal) or 3 tbsp table salt
· 2 tbsp coarse ground black pepper (must be coarse!)
· 1 tbsp garlic powder (not garlic salt)
· 1 tbsp onion powder
· 2 tsp paprika (smoked paprika is even better for that “grill” hint)
· 1 tsp dried parsley flakes
· (Optional but recommended: 1/2 tsp turmeric – this is rumored to be their “secret” for color & earthy depth)
Instructions:
- Mix: Combine all ingredients in a bowl or spice shaker.
- Store: Keep in an airtight container in a cool, dark place. It will last for months, but the flavors are brightest in the first few weeks.
To Use:
· Generously coat both sides of your steak (ribeye, sirloin, etc.) 30-60 minutes before cooking. Let it sit at room temperature. The salt will season the meat deeply.
· Grill or pan-sear as usual.
The “Pro Upgrade” Homemade Blend
This version takes it up a notch with more complexity.
Ingredients:
· 3 tbsp Flaky sea salt (like Maldon) – for texture and clean saltiness
· 2 tbsp coarse ground black pepper
· 1 tbsp granulated garlic
· 1 tbsp granulated onion
· 1 tbsp smoked paprika
· 2 tsp ancho chili powder (for a touch of sweet heat)
· 1 tsp ground coriander (adds a citrusy, floral note)
· 1 tsp mustard powder (adds complexity and helps with crust formation)
· 1/2 tsp MSG (optional, but adds that “umami savoriness” found in many restaurant seasonings)
Instructions: Same as above—mix and store.
Why It Works: The Texas Roadhouse Method
The seasoning is only part of the equation. Their technique is crucial:
- Heavy Hand: They apply the seasoning liberally. It’s meant to form a crust.
- Rest & Temper: They let the seasoned steak sit (often at room temp) so the salt can penetrate.
- High Heat: Steaks are cooked on a flat-top griddle or grill at very high heat to sear the seasoning into a flavorful crust.
- Butter Finish: After cooking, steaks are brushed with a signature garlic butter or cinnamon honey butter (for a sweet contrast). This is non-negotiable for the true experience.
Quick Garlic Butter Finish: Melt 4 tbsp butter with 2 minced garlic cloves and 1 tsp of the steak seasoning. Brush over the steak right after it comes off the heat.
Tips for the Perfect “Roadhouse at Home” Steak
· Pat Dry: Blot the steak very dry with paper towels before applying seasoning so it sticks.
· Press It On: After sprinkling, gently press the seasoning into the meat with your hands.
· Don’t Be Shy: It should look well-coated. Some will fall off during cooking—that’s okay.
· Use the Right Cut: This blend is magic on ribeyes and NY strips (their specialties).
· Rest Your Steak: After cooking, let it rest on a cutting board for 5-10 minutes before slicing.
Common Copycat Mistakes to Avoid
· Using fine table pepper instead of coarse grind. The texture is vital.
· Skipping the room-temp rest after seasoning.
· Forgetting the butter baste at the end.
· Using garlic or onion salt instead of powder, which can make it overwhelmingly salty.
Enjoy your homemade Texas Roadhouse experience! Pair it with their famous rolls (search for “Texas Roadhouse Rolls Copycat” recipes) and a cold beer.