Let’s be real: I’m not exactly a chain restaurant connoisseur. Especially when it comes to steakhouses. My brain immediately conjures images of fancy white tablecloths, ridiculously expensive wine lists, and steaks that cost more than my monthly car payment. I’ve been to a lot more than my fair share of decent steak restaurants across the nation, and I really expected dried-out meat accompanied by unhappy, microwave-cooked potatoes on a table that reeked slightly of bleach. It didn’t compute that the name of a restaurant as generic as “Texas Roadhouse” would be America’s favorite steakhouse with almost $2.7 billion in sales in 2020 and serving 300,000 meals daily. My fiancé even said it was “a thing” on TikTok due to the rolls, and I have to admit I scoffed. Rolls don’t constitute a meal, I thought. Oh, how sweetly mistaken I was.
Events such as these tend to linger in your memory. Even after relocating southward from Route 66 to southern New Mexico, home to several Texas Roadhouse restaurants, I wasn’t initially sucked in. But over the course of two years, I couldn’t help but notice the constant popularity of our local Roadhouse, where the floors are littered with peanut shells and the servers will suddenly break out into line dances. On my road trips with the West and back to Illinois, we found this wasn’t just a local aberration. With over 650 stores in 49 states and nine countries, Texas Roadhouse is one of the world’s fastest-growing restaurant chains. Worth $2.3 billion, you can’t help but notice. Eventually, curiosity won. Those bright red signs, with the state of Texas sporting a jaunty cowboy hat, seemed to call to me an almost trance-like attraction a siren’s call to a dubious road-warrior. I had questions.
So my husband and I booked strategically on a curving road trip from New Mexico to Chicago just a mile from a Texas Roadhouse in Springfield, Illinois. This was my initial legitimate excursion into the world of country music, cowboy caps, and, by extension, probably a great deal of steak. Our first bid at eating there was unsuccessful: coming in on a Friday evening, we were told 15-25 minutes before giving up on the wait after 45 minutes. Live and learn. We looped around on a Sunday afternoon, a less busy time, with the information to either arrive early or access their website/app to put our name on the waiting list.
Instant Pot Tuna Puttanesca
Equipment
- 1 Multi-functional Pressure Cooker (e.g., Instant Pot)
- 1 Large Pot For cooking spaghetti
- 1 Spatula or wooden spoon For sautéing and stirring
- 1 Fork For flaking tuna
- 1 Colander or Strainer For draining spaghetti
Ingredients
Main
- 1 ½ teaspoons olive oil
- ¼ cup diced onion
- 2 cloves garlic minced
- ½ 24 ounce jar traditional spaghetti sauce (such as Barilla®)
- ½ cup fire-roasted diced tomatoes
- ¼ cup vegetable broth
- 1 6 ounce frozen tuna steak
- 1 8 ounce package spaghetti
- 2 tablespoons sliced black olives drained
- 1 tablespoon capers drained and chopped
- 1 teaspoon anchovy paste
- ½ teaspoon herbes de Provence
- ¼ teaspoon cayenne pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
- Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.
Notes
1. Stepping Into the Texas Roadhouse Experience
Rising up, the numerous flat-screen televisions flashed through the windows, providing a mini light show that guaranteed raucous entertainment. The second we entered, it was evident this wasn’t some quiet, dark steakhouse. Rather, it was a raucous explosion of Southwestern Americana, an experience that assaulted you from the get-go. The atmosphere is unashamedly boisterous and dynamic, a rugged ambiance ideal for low-key nights out.
The walls were a patchwork of local mythology and national symbols. Our booth hung over a mural of Illinois and Missouri sports heroes. St. Louis Cardinals shortstop Ozzie Smith and former Chicago Bear Mike Singletary were shown playing cards, imbibing beer, with a cartoon armadillo wearing a cowboy hat. Over at the bar, bartender Ryne Sandberg (Chicago Cubs Hall-of-Famer) prepared drinks for a cigar-smoking Mark McGuire. The mural appears to whisper: even resentful sports rivalries cannot get in the way here. Every location features one-of-a-kind murals that celebrate the local culture, with Native American scenes that pay tribute to the original people, and “Willie’s Corner,” an ode to country music icon Willie Nelson, celebrating his friendship with the late founder of the chain, Kent Taylor.
Blonde wood paneling, taxidermied animal heads (phony, thank goodness), neon signs peddling beef and beer, and televisions playing every sporting event conceivable made up the ubiquitous decor. Cocktail napkins scattered on the floor added to a low-brow, lived-in atmosphere. Country music pounded the entire restaurant, a background to the frenetic atmosphere. Seated around us were multigenerational families toasting technicolor margaritas and swapping bloomin’ onions, teenagers on a blind date and buddies celebrating the St. Louis Cardinals, a cacophony of Americana. It was a raucous, party atmosphere a place where the vibe never flagged.
Bobby Flay’s ‘Mesa Grill Cookbook’: Spice Crusted Strip Steak Recipe
Equipment
- 1 Mixing Bowls
- 1 Whisk
- 1 Cutting Board
- 1 Heavy-Bottomed Skillet Cast iron preferred for excellent sear
- 1 Tongs
Ingredients
Main
- 2 tablespoons ancho chile powder
- 1 tablespoon Spanish paprika
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile de arbol
- Kosher salt
- Freshly ground black pepper
- 4 12-ounce New York strip steaks
- 2 tablespoons canola oil
Instructions
- In a small bowl, combine ancho chile powder, Spanish paprika, ground coriander, dry mustard, dried oregano, ground cumin, chile de arbol, kosher salt, and freshly ground black pepper to create the spice rub.
- Pat the New York strip steaks very dry with paper towels to ensure a superior crust.
- Generously rub the spice mixture over all sides of each steak, pressing firmly to adhere the spices.
- Let the seasoned steaks rest at room temperature for 20-30 minutes before cooking.
- Heat canola oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until it just begins to smoke.
- Carefully place the steaks in the hot skillet, ensuring not to overcrowd; cook in batches if needed.
- Sear the steaks for 3-4 minutes per side for medium-rare, or until a deep, dark, flavorful crust has formed.
- For desired doneness, continue searing, or if using an oven-safe skillet, transfer to a preheated oven to finish.
- Remove the steaks from the skillet and place them on a cutting board.
- Tent the steaks loosely with foil and let them rest for 5-10 minutes before slicing against the grain and serving.
Notes
2. First Impressions at the Table
Our host, with a shirt that proclaimed “I love my job,” welcomed us nicely and presented us with a basket of the famous warm, buttery rolls. This little touch established the tone: friendly, inviting, and courteous without complication. The rolls themselves were an addictive combination of sweet yeast scent and soft, pillow-like texture, served with cinnamon-honey butter. The fact of offering rolls right upon being seated adds to the appeal, showing the chain’s considerate customer service.
Our server quickly recognized that we were newcomers, and her courteous guidance helped us feel at ease. She presented a laminated menu and walked us through seven entree categories with perfect timing and expertise. Texas Roadhouse offers about ten steak options, from Dallas filets to New York strips all USDA Choice beef, promising flavor, juiciness, and tenderness at approachable prices. Guests can even select their raw steak from a glass case, an experience typically reserved for high-end steakhouses, complemented by in-house butchers hand-cutting each steak. Each butcher handles roughly $1 million worth of meat annually, emphasizing freshness and quality.
- Server guidance: Courteous, knowledgeable, and timely assistance
- Menu variety: Ten steak options including Dallas filets and New York strips
- Quality assurance: USDA Choice beef with guaranteed flavor and tenderness
- Guest experience: Option to select raw steak from a display case
- Butcher expertise: Hand-cutting steaks, managing ~$1 million in meat per year
- Freshness focus: Emphasis on high-quality preparation
The moment of truth arrived with the legendary oven-baked rolls, made fresh every five minutes using Kent Taylor’s carefully developed recipe. Sides like green beans cooked in bacon and onion broth highlighted the chain’s commitment to scratch preparation. My New York strip arrived slightly over my requested doneness but perfectly charred and seasoned, while my husband’s bone-in ribeye was medium-rare as desired. The sear plate locked in flavor, showcasing the craftsmanship behind each steak served.
Copycat Texas Roadhouse Butter
Equipment
- 1 Electric Mixer (handheld or stand mixer with paddle attachment)
- 1 Mixing Bowl medium size
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Rubber Spatula
Ingredients
Main
- 1 stick Salted Butter
- ¼ cups Powdered Sugar
- 1-½ Tablespoon Honey
- ¾ teaspoons Cinnamon
Instructions
- Ensure the salted butter is at room temperature, which is crucial for achieving a smooth, fluffy texture.
- In a medium mixing bowl, combine the softened butter, powdered sugar, honey, and cinnamon.
- Using an electric mixer (handheld or stand mixer with a paddle attachment), begin mixing on low speed to gently incorporate the ingredients.
- Increase the mixer speed to medium-high and whip the mixture for 3-5 minutes.
- Continue whipping until the butter becomes light, airy, and noticeably increased in volume, pausing to scrape down the sides of the bowl as needed.
- Taste the whipped butter and adjust the honey or cinnamon to suit your preferred level of sweetness and spice.
- Transfer the finished butter to a serving dish.
- Serve immediately with warm bread, rolls, or other complementary baked goods.
- Store any leftover butter in an airtight container in the refrigerator for up to one week.
- Before serving stored butter, allow it to come to room temperature for optimal spreadability and flavor.
Notes
3. Sides, Atmosphere, and Authenticity
The plates presented a combination of good hits and gentle misses. The mashed potatoes trended more towards convenience than panache, but the loaded baked potato was a clear winner: light, scoopable, and topped lavishly with cheddar, bacon, and sour cream. Texas Roadhouse has a country-cooking style, with Southern and Texan roots. Although not each plate was perfect, the flavors stayed warm, recognizable, and comforting a tribute to comfort food on the road.
During the meal, the restaurant’s energetic atmosphere amplified its charm. Spontaneous applause, a guest surfing on a saddle for his birthday, and staff joining line dances all highlighted a dedication to fun and enjoyment. While this high-energy vibe may not appeal to everyone, it transforms an ordinary meal into a memorable experience.
- Atmosphere: Energetic and playful, enhancing the dining experience
- Guest interaction: Surprises like birthday celebrations and line dances
- Staff engagement: Active participation in fun moments
- Food and decor: Accessible menu paired with playful murals
- Popularity factors: High-energy engagement contributes to lasting appeal
- Beyond basics: Success also supported by productivity and technology
The combination of lively ambiance, interactive moments, and visually engaging decor sets this restaurant apart. It’s not just about the food it’s about the experience, turning each visit into a celebration that resonates with diners long after the meal ends.
The Legendary Egg Dog
Equipment
- 1 Nonstick Skillet Essential for even cooking and easy release of the egg.
- 1 Spatula For flipping and handling the cooked egg.
- 1 Small Bowl For beating the egg before cooking.
- 1 Fork or Whisk To thoroughly beat the egg.
- 1 Measuring Spoon For precise measurement of butter.
Ingredients
Main
- ¼ teaspoon unsalted butter
- 1 large egg beaten
- 1 hot dog bun
- 1 dash hot sauce or to taste
Instructions
- Melt butter in a nonstick skillet over medium-high heat. Add egg and cook until it begins to bubble, about 1 minute. Flip egg and cook until set, 2 to 3 minutes more.
- Roll egg, place in hot dog bun, and top with hot sauce.
Notes
4. Cracking the Code: Why Texas Roadhouse Wins
Texas Roadhouse success is not only about sales numbers although almost $2.7 billion in 2020, preparing 300,000 meals per day, is noteworthy. Its popularity is based on a combination of reasons:
- Commitment to Freshness: Each restaurant has in-house butchers slicing USDA Choice beef to ensure flavor, tenderness, and quality.
- Signature Rolls: Freshly baked every five minutes, served with cinnamon-honey butter, these rolls are classic and uncomplicated, illustrating how impeccable execution of minor details can establish a brand.
- From-Scratch Sides: Numerous sides, such as dressings and green beans, are prepared in-house, reaffirming quality throughout the menu.
- Cultural Immersion: Murals, Willie’s Corner, and American music promote feelings of community, local pride, and Americana.
- Interactive Service: Friendly staff members attend to diners while maintaining energy levels high, making the dining experience all the more enjoyable.
All of these factors combined foster loyalty and enjoyment and demonstrate that the Roadhouse is not simply about being cheap or efficient it’s a destination.
Easy Baked Beef Brisket
Equipment
- 1 Baking Dish (approx. 9×13 inch) Large enough to comfortably fit the brisket.
- 1 Saucepan For preparing the apple-onion mixture.
- 1 Immersion Blender For pureeing the braising liquid into gravy. A standard blender can also be used.
- 1 Chef’s knife Sharp knife essential for clean slicing.
- 1 Cutting Board For seasoning and slicing the brisket.
Ingredients
Main
- 3 pounds first-cut brisket or flat-cut, trimmed of fat
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons butter
- 1 large yellow onion sliced
- 1 teaspoon kosher salt
- 4 cloves garlic sliced
- 1 tablespoon minced fresh rosemary
- 1 cup apple juice
Instructions
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil “rack” set over a plate and refrigerate, uncovered, 8 to 12 hours. Dotdash Meredith Food Studios
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Dotdash Meredith Food Studios
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil. Dotdash Meredith Food Studios
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours. Dotdash Meredith Food Studios
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy. Dotdash Meredith Food Studios
- Slice brisket across the grain and serve with the gravy. DOTDASH MEREDITH FOOD STUDIOS
Notes
5. Insider Tips for a Smooth Visit
To ensure the best Texas Roadhouse experience:
- Plan Ahead: Use the call-ahead seating option via the website or app to minimize wait times. Off-peak hours like Sunday afternoons are ideal.
- Choose Your Steak: Take advantage of the display case option to hand-select your cut, ensuring a personalized meal.
- Family-Friendly Options: Kids are welcomed with menu favorites like mac and cheese, making it perfect for multigenerational gatherings.
- Mind Your Sides: Each steak comes with two sides; choose wisely. A loaded baked potato or house salad provides balance, while green beans in bacon broth are unmissable.
- Skip Dessert: Texas Roadhouse intentionally keeps dessert limited. Focus on rolls and the main meal for the best experience.
- Embrace the Music: Country music and spontaneous line dances are central to the ambiance; it’s part of the immersive fun.
With these tactics, your trip can be as relaxing and stress-free as it gets.
6. The Long-Lasting Ride: My Verdict
My initial hesitation has been completely suffocated with cinnamon butter. Texas Roadhouse provides an experience unlike any standard steakhouse. It isn’t hushed or sophisticated it’s lively, family-oriented, and unapologetically fun. The synergy of good food, cultural flair, and electric energy produces a reliable, interactive getaway.
Though some will deride the manicured Texan flair, it pays off: murals, music, line dances, and communal touches create familiarity and comfort. The steak is adequately cooked, the rolls are legendary, and the ambience makes each trip one to remember. On two steaks, a children’s meal, and two starters, to spend more than $100 with tip is a bargain in comparison to upscale steakhouses. Texas Roadhouse finds success in standing in a niche where quality, value, and showmanship meet.
Would I go back? Without hesitation. This chain is ideal for road trips, relaxed family reunions, or anyone in the mood for a rambunctious, no-strings steakhouse affair. Between the rolls, the steaks, and a bit of Yee-haw, it turns doubt into delight and in my own case, a whole new respect for a chain I previously scoffed at.
