Ready-to-grill steaks (2024)

FAQs

How to prepare a steak before grilling? ›

Remember that! I brought the steaks out and laid them on the grill over high heat. When cooking steaks on the grill I follow the Rule of 3's: 3 minutes each side over high heat then 3 minutes each side over indirect heat. For a 1" steak this results in a perfectly medium rare temperature.

The best selling steak at Texas Roadhouse is the Ribeye. At Texas Roadhouse, all of the beef is imported from the US, is USDA certified and grain finished for 120 days. The best meal at Texas Roadhouse depends on what you are craving. We offer you a wide array of irresistible varieties.

DALLAS FILET

Filet is our most tender cut of beef as well as one of the leanest cut. Our filet is grain finished and aged up to 21 days to provide a “melt in your mouth” texture along with legendary flavour when paired with our steak seasoning.

3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

Marinating a steak before cooking serves two purposes: It helps tenderize the meat and adds just the right amount of flavor. Some top-quality steaks can go without a marinade, since they're already full of meaty flavor and, with the right prep, end up juicy and tender without any help from a marinade.

Sear the steaks.

Place the steaks directly over the hottest area of the grill. If your grill has a hot spot (where everything seems to burn) that's where you should sear them. Place them on the grill for at least 3 minutes before flipping. Sear for another 3 minutes.

Here's the thing: Cooking a cold steak can be quick to result in uneven cooking, with a well-cooked outside and an undercooked center. Follow this tip: Plan to take the steak out of the fridge and let it sit at room temperature for 30 minutes to an hour before cooking. This simple step helps the steak cook more evenly.

In any case, two Texas Roadhouse employees shared in a cooking segment on WBRC that the restaurant's steaks are aged for ample time, from about two weeks for tenderloins and up to 25 days for all other cuts. This allows the meat plenty of time to reach its peak tenderness and flavor profile.

What happens when you tell Texas Roadhouse it's your birthday? ›

Well, it's holding the celebration with your friends at Texas Roadhouse! If you're celebrating your birthday at one of our 15 restaurants, you are granted the honor of being seated on a saddle while our Legendary servers ""yeehaw"" and sing happy birthday to you.

The taste of a steak largely depends on its fat content. With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.

The ingredients in Texas Roadhouse steak seasoning

This prized steak seasoning contains a blend of paprika, sugar, salt, dehydrated garlic and other spices. What makes this seasoning special is the combination of smoky, sweet and salty flavors that complement any cut of steak.

Eye fillet. A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal, the “tenderloin”. The creme de la creme of steaks, eye fillets are the most tender cut of beef – which also makes it the most expensive, and arguably the most desirable.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

"While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary,” the USDA website states.

You can get away with seasoning your steak just before grilling if you season generously JUST before putting it on the grill. The salt will stay on the surface of the meat without dissolving and the meat juices stay within the muscle fibers for a juicy steak.