This Longhorn Steakhouse style steak is seared in a hot skillet with butter and lemon juice, then cooked 2-4 minutes per side with a lid to lock in juices. The method delivers a restaurant-quality crust and tender interior using simple pantry ingredients.
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Take the steaks out of the fridge, and allow to come to room temperature.
Heat a large nonstick skillet (you can even use a cast iron skillet) on high heat until very hot.
Rub both sides of the steaks lightly with the lawry's seasoning.
Add 1/2 the butter and 1/2 the lemon juice to the hot skillet, next add one steak in the center of the skillet.
Cook 2-4 minutes on each side (depending on the thickness and how you like your steak done) with a lid on, and make sure the kitchen is well ventilated because this could get smoky. Do not poke holes in steak to test for doneness, as this will dry the meat out.
Once steak is cooked, repeat with other steak, and let both steaks sit for 2-3 minutes to allow juices to distribute throughout.
When ready to serve, you can add additional butter, lemon juice and seasoning to your liking.
Cooked steaks can be refrigerated up to 3 days; reheat gently in a warm skillet or oven at low temperature to avoid overcooking.
cast iron skillet or large nonstick skillet · meat thermometer (optional but recommended for accurate doneness)
No. The recipe specifies fresh, never-frozen steaks. Frozen steaks won't cook evenly with this high-heat, quick-sear method.
Don't. Poking creates holes that allow juices to escape, drying out the meat. Let the steak rest 2-3 minutes after cooking instead.
The lid traps steam and heat, ensuring even cooking through the 1-inch thickness in just 2-4 minutes per side.
No. The recipe specifically calls for real butter, not margarine, for authentic flavor and browning.
Use a meat thermometer: 130-135°F for medium-rare, 135-145°F for medium. Alternatively, use the touch method—compare firmness to the fleshy part of your palm.
