How Does Texas Roadhouse Tenderize Their Steaks? (3 Simple Tricks)

When you are craving a nice tender and juicy steak, Texas Roadhouse might come to mind!

The Texas Roadhouse is one of the most popular steakhouses in the United States for many reasons.

The steakhouse provides affordable, high-quality, and tender steak. The restaurant also sells USDA choice meat, so you know it’s high-quality.

There are a few methods Texas Roadhouse follows to get such tender and delicious steak. Find are what they are below

Types Of Steaks On The Menu At Texas Roadhouse.

Texas Roadhouse has a wide variety of steaks available on the menu.

Some of these steaks are ribeye, sirloin steak, flank steaks, and steak kabobs.

The 6-ounce USDA Choice Sirloin is a best-seller and the ribeye is the most tender steak on the menu. 

Texas Roadhouse uses an interesting method to get such tender quality meat.

For starters, all the steaks at Texas Roadhouse are hand-cut and all the steaks come in fresh.

Here is the way Texas Roadhouse get their steak tender. 

We Aging

Texas Roadhouse apparently uses the wet aging method to tenderize the steak.

The are many things you can use to wet age steak. Apparently, they use papain, an enzyme derived from papaya. This helps to break down the connective tissue.

The connective tissue is what can make a steak tough. There is a few ways to breakdown connective tissue

One is slow cooking, however this is more suited to larger cuts of meat.

Uusally steaks that are grilled hot and fast using a wet aging process, this helps to break down the tissue. This is how they achieve delicious steak!

Other Ways to Tenderize Steak

Cooking and preparing to serve hundreds of people a night is much different from home cooking.

You can use the techniques that Texas Roadhouses uses or you can also try the techniques below.

1. By Using Dry Steak Rub.

Using a dry rub is one of the best ways to tenderize steak, as it can help with the breakdown of muscle fibers.

Step 1.

40 minutes before cooking time, wash and pat the raw steak dry with a paper towel. Then season the meat with dalmatian rub (salt & ground black pepper).

Step 2.

Let the steak rest for 40 minutes and rinse the steak afterward. When the appearance of steak is a deeper red color, it is ready to cook.

The salt and pepper penetrate the meat and help draw water from it through osmosis. This tenderizes the meat and makes it less chewy and more flavorful.

The steakhouse also sells its seasoning, it is called Texas Roadhouse Steak Seasoning. The seasoning can be used in the same way as the dalmatian rub. and it will make the meat tender. Steak seasoning can also be used on chicken and fish.

If you do not have the seasoning, there’s a copycat Texas Roadhouse steak rub recipe you can follow. Here is a simple steak rub recipe to get tender steaks like Texas Roadhouse.

  • In a medium-sized bowl mix 2 teaspoons sea kosher salt, 1 teaspoon garlic powder, and black pepper.
  • Then mix 1/4 teaspoon cornstarch, onion powder, paprika, and chili powder in the same bowl. Then store the rub in an airtight container bag.
  • Apply the rub on each side of the uncooked steaks and let it rest for 40 minutes or overnight.

2. By Dry-Aging The Steak.

Another way you can tenderize its steak is by dry-aging the meat.

Dry-aged meat has a more beefy flavor, funky aroma, and has a smoother texture. Well-aged meat is more tender than fresh cut.

Dry aging generally involves placing the cuts of meat on a rack and leaving them to sit in the fridge for 2-6 weeks.

Dry aging steaks can be beneficial because it aids moisture loss, flavor change, and tenderization.

The best cuts of meat for aging are the new york strip steaks and the ribeye. 

Dry aging the meat will make the meat more tender because the collagen inside will be broken down.

The longer the meat is aged, the more tender it gets. This is because it loses more water to evaporation. Wet aging the meat can also be done to prevent freezer burn.

3. By Using The Sous Vide Technique

You can also uses the sous vide cooking method. We find that sous vide ribeye usually works out best.

This allows you to cook steaks to your preferred doneness. This involves cooking the steak in a water bath that is temperature-controlled.

Sous vide is a French word that means “under pressure” and it can be used on cuts of steak.

Wouldn’t it be cool if Texas Roadhouse used this technique as well?

The sous vide technique is a two-part cooking process. The first step is cooking the meat in the sous vide bath to the desired temperature.

The second step involves searing the steaks to develop their color and flavor.

The steaks should be seared for 4-5 minutes on each side until it has a golden brown color.

The doneness of the meat is determined by its internal temperature during cooking. This can be checked with a meat thermometer.

If you’re going for well-done steaks, the temperature should be around 156 degrees.

For rare steaks, the temperature should be around 120 degrees. A temperature of 129 degrees if you’d prefer medium-rare steaks.

At the end of the day, the Texas Roadhouse is popular for a lot of reasons.

The steakhouse provides very juicy and tender steaks at affordable prices. 

Texas Roadhouse achieves this tenderness by wet aging the meat.

However, you should also try brining the meat, and cooking it with the sous vide technique. 

Are going to try and recreate the Texas Roadhouse steaks at home?

Smoke On!


Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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3 thoughts on “How Does Texas Roadhouse Tenderize Their Steaks? (3 Simple Tricks)”

  1. I worked at Texas Roadhouse for a Jew years—they also pound the steaks if they’re thick and jaccard the steaks everytime. They sit in the marinade and after tenderized is thrown on the grill

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