Texas Roadhouse Steak: Menu, Cooking Tips, and Order Guide

We love copycat recipes and this Texas Roadhouse steak rub is one of our favorites. The steak comes out tender, juicy and full of flavor. The seasoning is simple to make and uses pantry staples so you can prepare it anytime.

Each bite is tender and juicy, making this one of the best steaks to grill at home. The rub is easy to mix and stores well, so you can keep a jar ready for weeknight grilling.

How Texas Roadhouse Steaks Are Cooked

• Marinate the steaks – Let the seasoning sit on the steaks for at least 30–40 minutes so the flavors penetrate the meat.
• Hot and fast – Use a very hot grill and sear the steaks quickly for the best exterior char and juicy interior.
• Rest the steaks – Allow the steaks to rest for at least 5 minutes before slicing to preserve juices and tenderness.

Ingredients

• Sirloin steak – Use sirloin or swap for your preferred cut (ribeye, strip, T-bone, filet).
• Brown sugar – Light brown sugar adds a touch of sweetness and crust.
• Kosher salt – Adjust to taste; regular salt or pink Himalayan are acceptable substitutes.
• Onion powder – Or use minced onion if preferred.
• Paprika – Regular or smoked paprika both work for color and mild sweetness.

Scroll to the recipe card below for exact amounts and the full method.

How to Make Texas Roadhouse Steak

Step 1 – Combine the rub ingredients in a sealed bag or a jar: brown sugar, salt, onion powder, black pepper, paprika, turmeric, chili powder, garlic powder, garlic salt, and cornstarch. Seal and shake to mix thoroughly.

Step 2 – Generously coat both sides of the steaks with the seasoning. Press the rub into the meat so it adheres well. Store any leftover rub in an airtight jar for future use.

Step 3 – Let the steaks rest with the rub for at least 40 minutes at room temperature; this short marinating time enhances flavor and helps the rub form a crust when grilled.

Step 4 – Preheat your grill to about 400°F (204°C). Make sure the grates are clean and hot.

Step 5 – Oil the grill grates lightly with a high smoke point oil such as vegetable, canola, or light olive oil to prevent sticking.

Step 6 – Place the steaks on the hot grill and sear for 3–5 minutes per side, depending on thickness and desired doneness. Aim for a good char on the outside while keeping the inside juicy.

Step 7 – Remove the steaks and let them rest at least 5 minutes before slicing to allow the juices to redistribute and ensure maximum tenderness.

Why Add Butter to a Steak?

Finishing a steak with a pat of butter adds richness and enhances mouthfeel. Butter melts over the hot meat, carrying flavors and softening the exterior. We like to add it as soon as the steak comes off the grill so it melts into the crust.

Best Steaks to Grill

This recipe is written for sirloin but the rub works well on many cuts. For more tender, richly marbled options, consider:

• Bone-in ribeye
• T-bone
• New York strip
• Filet mignon
• Porterhouse

How to Cook Steak to the Right Doneness

The most reliable way to check doneness is a meat thermometer inserted into the thickest part of the steak. Aim for these internal temperatures (remove from heat a few degrees below final temp; carryover heat will raise it):

• Rare – 120°F (cool to warm red center)
• Medium-rare – 130°F (warm red center)
• Medium – 140°F (hot pink center)
• Medium-well – 150°F (mostly brown center)
• Well done – 160°F (fully brown)

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and avoid overcooking.

Serving Suggestions

This steak pairs beautifully with grilled sides and classic steakhouse accompaniments. Some favorites include:

• Grilled French fries
• Grilled carrots in foil
• Grilled broccolini
• Bacon-wrapped corn on the cob
• Smoked mac and cheese