Longhorn Steakhouse chop steak

Longhorn Steakhouse chop steak is a 10-ounce fresh ground beef patty topped with roasted mushrooms, caramelized onions, and a savory garlic herb sauce. it is included in the handheld and burger menu

Key Details:

• Price: Around $15.99 (prices vary by location).
• Calories: 640 calories.
• Style: Similar to a classic Salisbury or hamburger steak, served hot with savory toppings

Chopped steak recipe guide:

A popular copycat method replicates the restaurant-style sear by cooking thick ground chuck patties in a cast-iron skillet before finishing them in the oven.

Recreating the LongHorn Steakhouse Chop Steak at home involves a two-step “sear and bake” method. This technique gives the fresh ground beef patties a beautifully dark, crispy crust while keeping the inside perfectly juicy.

Ingredients

For the Steak Patties:

• 2 lbs ground chuck (80/20 fat ratio works best for flavor)
• 2 tbsp Worcestershire sauce
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt & ½ tsp black pepper

For the Mushroom-Onion Garlic Gravy:

• 3 tbsp butter (divided)
• 1 large onion, thickly sliced
• 16 oz button mushrooms, sliced
• 3 cloves garlic, minced
• 2–3 sprigs each of fresh thyme and rosemary
• 1 ¼ cups beef stock + 1 beef bouillon cube (or 1 tsp Better Than Bouillon)
• 1 tbsp Worcestershire sauce
• 1.5 tbsp cornstarch dissolved in ¼ cup cold water (slurry)

Instructions

Step 1: Prep and Shape the Patties

1. Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet.
2. In a large bowl, gently mix the ground chuck with 2 tablespoons Worcestershire sauce, garlic powder, and onion powder. Do not overwork the meat.
3. Shape into 4 large oval patties, roughly 1.5 inches thick. Season both sides generously with salt and pepper.

Step 2: The Cast Iron Sear

1. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Melt 1 tablespoon of butter and add a pinch of minced garlic.
2. Add the patties to the hot skillet. Sear for 2 minutes per side until a deep golden-brown crust forms. (Work in batches if needed to avoid crowding the pan.)
3. Transfer the seared patties to the wire rack on your baking sheet.

Step 3: Bake to Finish

1. Place the baking sheet in the oven and bake for 12 minutes, or until the internal temperature reaches 150°F for a juicy medium doneness. Remove and cover tightly with foil to rest.

Step 4: Build the Steakhouse Gravy

1. While the meat bakes, keep the same skillet on medium heat with the beef drippings and add the remaining 2 tablespoons of butter.
2. Add the sliced onions, mushrooms, remaining minced garlic, and the fresh herb sprigs. Sauté for 3–4 minutes until the veggies soften and caramelize.
3. Remove and discard the herb sprigs. Pour in the beef stock, bouillon cube, and 1 tablespoon of Worcestershire sauce. Stir well, scraping up the browned bits from the bottom of the pan, and bring to a simmer.
4. Whisk your water and cornstarch slurry, then slowly pour it into the simmering skillet. Stir continuously for 2–3 minutes until the gravy feels thick and glossy.

Step 5: Assemble and Serve

Plop the rested patties onto your plates and smother them generously with the hot mushroom, onion, and garlic herb gravy.