Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.




Logan's Roadhouse: Creole Ribeye Steaks

Creole Ribeye Steaks

Logan's Roadhouse Copycat Recipe

Serves 4

4 ribeye steaks
1 cup Cajun seasoning
1/2 cup olive oil
2 sticks butter, softened
1/2 cup Creole mustard
1 splash of Cajun hot sauce
salt and pepper, to taste

Combine the Cajun seasoning and oil to form a paste. Rub the paste into the steaks on all sides. Place the steaks in a zip top bag. Marinate the steaks for 30 minutes.

Place the butter, mustard, hot sauce, salt, and pepper into a mixer. Mix the butter until all the ingredients are combined. Remove from the mixer and place in the middle of a long strip of saran wrap. Roll the butter into a log shape and refrigerate.

Preheat the grill to high heat. Sear the Ribeye on both sides for 4 to 5 minutes. Turn the heat down and continue to cook the steaks to your desired doneness. As the steaks come off the grill cut a piece of the Creole butter and place it on top of the steak to melt.

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