Outlaw Ribeye
A bone-in ribeye, fire-grilled, juicy and well-marbled for bold flavor.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Longhorn Steakhouse
The Outlaw Ribeye is a modern American steakhouse creation, drawing upon a long history of cattle ranching and grilling traditions in the United States. Its name evokes a sense of rugged individualism and a focus on bold, straightforward flavors, reflecting the culinary heritage of the American West.
The Outlaw Ribeye embodies American steakhouse culture, representing a celebration of meat, grilling, and hearty appetites. It's often associated with special occasions, gatherings with friends and family, and a sense of indulgence.
Steakhouse Culture
Steakhouses in the United States are often seen as symbols of success and celebration. Ordering a large, premium cut like the Outlaw Ribeye is a way to indulge and treat oneself or others.
American Grilling Tradition
The dish is a testament to the American love of grilling, particularly over open flames. The smoky char and perfectly seared exterior are hallmarks of this tradition.
Masculinity and Meat
Historically, large cuts of meat have been associated with masculinity and strength in Western cultures, including the United States. The Outlaw Ribeye can be seen as a modern expression of this association.
The Outlaw Ribeye boasts a rich, beefy flavor profile amplified by fire-grilling. The well-marbled meat provides a succulent, juicy texture and a robust taste experience.
The primary flavor is the inherent rich, savory, and umami taste of high-quality beef, specifically the ribeye cut, known for its generous marbling of fat. Fire-grilling imparts a smoky char, adding depth and complexity. Seasoning, typically involving salt, pepper, and sometimes garlic powder or other spices, enhances the natural flavors of the beef. The bone-in presentation contributes to a more intense, concentrated flavor.
Proper Tempering
Allow the ribeye to sit at room temperature for at least 30 minutes (up to an hour) before grilling. This helps it cook more evenly.
High Heat Sear
Start with a very hot grill to achieve a good sear and crust on the exterior of the steak, locking in juices.
Internal Temperature
Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Rare: 125-130°F, Medium-Rare: 130-135°F, Medium: 135-145°F, Medium-Well: 145-155°F, Well-Done: 155°F+
Resting Period
Allow the steak to rest for at least 10 minutes after grilling, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Seasoning Simplicity
High-quality ribeye requires minimal seasoning. Coarse salt and freshly ground black pepper are often sufficient to highlight the natural flavors of the beef.
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