Texas roadhouse prime rib au jus recipe
If you love steak a lot, you should try the Texas Roadhouse prime rib au jus recipe. This is a classic steak dish that has been served in the Southern United States for centuries and it’s made with thick-cut, juicy pieces of prime ribeye steak topped with a flavorful au jus sauce. The combination of smoky liquid smoke, garlic, soy sauce, and sugar creates a delicious, savory flavor that’s out of this world.
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Servings: 3 people
Calories: 331kcal
Equipment
- bowl
Ingredients
- 1/2 whole uncut ribeye about 12 oz. per person, providing a generous and succulent cut of beef that is well-marbled, tender, and full of flavor, making it a perfect choice for a delicious and satisfying meal.
For Marinade:
- 2 tablespoons soy sauce contributing a rich and savory umami taste to the marinade, imparting a delightful depth of flavor and enhancing the overall savoriness of the ribeye.
- 1/8 cup liquid smoke infusing the marinade with a smoky and charred aroma, replicating the flavors of traditional grilling or smoking methods, and adding a delicious and distinctive smokiness to the ribeye.
- 1 tablespoon black pepper offering a robust and slightly spicy flavor to the marinade, providing a pleasant kick that complements the other spices and adds an enjoyable depth of heat to the beef.
- 1/4 cup kosher salt acting as a flavor enhancer and seasoning agent in the marinade, helping to tenderize the meat and bring out its natural flavors, ensuring a well-seasoned and delicious outcome.
- 1 tablespoon sugar adding a touch of sweetness to the marinade, balancing and rounding out the flavors, and creating a harmonious taste profile that complements the umami and savory elements.
- 2 tablespoons garlic adding a pungent and aromatic element to your marinade, infusing the beef with a savory and bold flavor that enhances its taste and creates a delicious depth of flavor.
Instructions
- First, make the marinade by combining all of the marinade ingredients in a large bowl.
- Next, place the ribeye steak in the marinade and let it sit for at least 4 hours or overnight.
- When you are ready to cook, preheat your oven to 450°F (232°C). Take the steak out of the marinade and pat it dry with paper towels. Season both sides with additional kosher salt and black pepper if desired.
- Place the steak on a baking sheet lined with parchment paper and bake until an internal temperature reaches 130°F (54°C) for medium-rare, around 20 minutes. Remove from the oven and set aside to rest before slicing.
- Meanwhile, make the au jus by combining 1/4 cup of liquid from the marinated steak with 1/2 cup of beef broth in a small saucepan. Bring to a boil and then reduce heat to low and simmer until reduced by half, about 20 minutes.
- Serve the steak sliced with the au jus poured over top, along with sides of your choice, such as mashed potatoes or grilled vegetables.
Notes
- Make sure the steak is completely dry before adding it to the marinade for maximum flavor absorption.
- If you don’t have liquid smoke, you can omit it from the recipe without sacrificing too much of the smoky flavor.
- To make a richer au jus, add some butter or cream at the end of cooking.
- Feel free to adjust seasonings like garlic, soy sauce, and sugar to your liking.