Achieving steakhouse perfection at home is all about technique. Follow these step-by-step instructions to create a LongHorn-worthy steak that’s guaranteed to impress:

1. Prepare the Steaks: Begin by removing your steaks from the refrigerator at least 30 minutes, and ideally up to an hour, before cooking. This allows them to come closer to room temperature, which promotes more even cooking throughout. Pat the steaks dry with paper towels. This is a crucial step as removing excess moisture helps achieve a better sear.
2. Create the Seasoning Blend: In a small bowl, combine the kosher salt, freshly cracked black pepper, garlic powder, onion powder, paprika (smoked paprika if using), dried thyme, and dried rosemary. Mix well to ensure all the spices are evenly distributed. This is your homemade LongHorn-style seasoning blend. Feel free to adjust the ratios slightly to your personal preference after your first attempt, but this blend is a great starting point.
3. Season the Steaks Generously: Drizzle both sides of each steak with olive oil, ensuring they are lightly coated. This helps the seasoning adhere to the steak. Then, generously season both sides of each steak with the prepared seasoning blend. Don’t be shy – you want to create a flavorful crust. Press the seasoning into the steak to help it stick.
4. Preheat Your Grill (or Cast Iron Skillet): Preheat your grill to high heat. If using a charcoal grill, wait until the coals are glowing red and covered with a thin layer of ash. For a gas grill, preheat on high for at least 10-15 minutes. If you’re using a cast iron skillet indoors, heat it over high heat until it’s screaming hot and lightly smoking. A hot surface is essential for achieving a good sear.
5. Sear the Steaks: Once the grill or skillet is hot, carefully place the seasoned steaks onto the cooking surface. Sear the steaks for 2-3 minutes per side to develop a beautiful, flavorful crust. You’ll know it’s time to flip when the steak releases easily from the grill grates or skillet. Avoid moving the steaks around too much during searing, as this can hinder the crust formation.
6. Reduce Heat and Continue Cooking: After searing, reduce the heat to medium-high on the grill (or medium on the stovetop if using a skillet). Continue cooking the steaks to your desired level of doneness. For medium-rare (the recommended doneness for optimal flavor and tenderness), cook for approximately 3-5 minutes per side after searing, depending on the thickness of your steaks. For medium, cook for 5-7 minutes per side, and for medium-well, cook for 7-9 minutes per side. For well-done, which is generally not recommended for quality steaks, cook for longer, ensuring you don’t dry them out.
7. Use a Meat Thermometer: The most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone if there is one. Here are the target internal temperatures for different levels of doneness:
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-140°F (57-60°C)
   • Medium-Well: 140-145°F (60-63°C)
   • Well-Done: 145°F+ (63°C+)
8. Prepare the Garlic Butter: While the steaks are cooking, prepare the garlic butter. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced fresh garlic and cook gently over low heat (or microwave in short intervals) for about 1-2 minutes, until the garlic is fragrant but not browned. Be careful not to burn the garlic. Set aside and keep warm.
9. Rest the Steaks: Once the steaks reach your desired internal temperature, remove them from the grill or skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This resting period is absolutely crucial. It allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Cutting into a steak immediately after cooking will result in the juices running out and a drier steak.
10. Slice and Serve: After resting, slice the steaks against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain makes the steak more tender and easier to chew. Drizzle generously with the warm garlic butter. Garnish with fresh chopped parsley and serve immediately.

By following these instructions carefully, paying attention to searing, cooking times, and the crucial resting period, you’ll be able to recreate the mouthwatering steakhouse experience of LongHorn right in your own home. Don’t be afraid to practice and adjust cooking times based on your grill and your preferred level of doneness. The reward is a perfectly cooked, flavorful, and tender steak that will rival any restaurant.