LongHorn Steakhouse has table-side sauce to die for
The Outlaw Ribeye, an 18-ounce bone-in steak grilled over the open-fire grill and served with a loaded baked potato, at LongHorn Steakhouse in South Jordan on Wednesday.
A selection of food available at LongHorn Steakhouse in South Jordan on Wednesday. Clockwise from front-center, The Outlaw Ribeye, a pumpkin spice lava cake, a loaded baked potato, a Blue Ridge salad, the Harvest Mushroom filet, and, center, a spicy Sriracha sirloin.
Manager Alexander J. Tolaas stands beside a selection of meals available at LongHorn Steakhouse in South Jordan.
The Harvest Mushroom Filet, featuring crimini, shiitake and oyster mushrooms and served with a potato leek au gratin, at LongHorn Steakhouse in South Jordan on Wednesday, Sept. 3, 2014. SPENSER HEAPS, Daily Herald
A pumpkin spice lava cake, featuring house-made Marker's Mark whiskey caramel sauce, candied pecans and cream cheese icing, at LongHorn Steakhouse in South Jordan on Wednesday, Sept. 3, 2014.
A spicy Sriracha sirloin, featuring house-made Sriracha sauce, crispy onion straws and served with green beans, at LongHorn Steakhouse in South Jordan on Wednesday, Sept. 3, 2014. SPENSER HEAPS, Daily Herald
Both my husband and I grew up on hearty meat and potatoes meals, so it’s no surprise when either one of us craves a really good, juicy, seared-just-right steak.
That craving hit while we were up in the Salt Lake Valley over the long, holiday weekend. It was time for some steak and potatoes, and a great chicken dinner for the non-steak eater in our family. We decided to stop in for an early dinner at one of our favorite restaurants, LongHorn Steakhouse, a place where we know we’re going to get great food.
Before I dig in to our menu selections … before I describe the fun restaurant decor … even before I talk about how delicious our meal was, I must share some insights about the fun concept of table-side food preparation.
Table-side food prep is where wait staff prepares various side dishes in front of patrons, partially for an exciting show like the flambe of a bananas foster dessert, or a demonstration of the simple, fresh ingredients like table-side guacamole, or as a tantalizing delight for the senses — sights, sounds and, most importantly, smells.
That delight of the senses is exactly what you’ll enjoy when you are treated to the Table-side Steak Sauce at LongHorn Steakhouse. This delicious steak sauce is prepared especially for you when you order the Porterhouse for Two meal — a 30-ounce Porterhouse cut of beef served with two salads and two side dishes.
While this steak is incredible and a perfect date-night meal, the highlight is definitely that Table-side Steak Sauce.
A few minutes before the steak entree arrives, your waiter brings out all the ingredients to mix up the sauce. Inside a small pot sits a searing hot — close to 500 degrees, I was told — ceramic disk. Placed on top of that disk while you watch is an orange peel and a sprig of rosemary. Those two aromatics instantly begin to sizzle and smoke, releasing an enchanting scent. Added to the pot is a mixture of garlic, olive oil and parsley, only enhancing that flavor-filled sizzling. Once those ingredients are mixed together, they are topped with a good dousing of LongHorn’s signature steak sauce. Now that’s a sauce worthy of dipping beautiful chunks of steak into!
Prior to ordering our Porterhouse for Two, we decided to indulge in one of the restaurant’s newest appetizers — Sweet Chili Calamari. Perfectly batter-fried, these bits of deliciousness were drizzled in a sweet-yet-spicy chili ginger sauce. Dunk the pieces in the extra sauce for an even zestier kick.
On to those entrees. For our non-steak eating dining companion, she decided on one of my favorites: the Parmesan-Crusted Chicken. With a crust of cheesy, garlicky goodness, these two chicken breasts are packed with flavor. Served with a garden salad, our chicken lover also chose the Steakhouse Mac & Cheese signature side to round out her meal.
Along with that huge Porterhouse steak, Steve and I both enjoyed our salads and shared side dishes of Sweet Potato with Cinnamon and Sugar, and our own helping of the Steakhouse Mac & Cheese.
Other menu items worth noting include the Parmesan-Crusted Asparagus, the Shrimp and Lobster Dip, the Grilled Chicken and Strawberry Salad, Flo’s Filet and a whole array of mouth-watering dessert options, if you manage to save room. One seasonal dessert I’d like to try is the Pumpkin Spice Lava Cake which sounds perfect for an autumn afternoon.
While the food was incredible, the service lovely and the ambiance great for an early Monday afternoon dinner, the star of our meal was clearly that delicious steak sauce.
LongHorn Steakhouse
WHERE: Two locations in Salt Lake Valley: South Jordan at the District, 11346 River Heights Dr.; Midvale location at 963 E. Fort Union Blvd.
HOURS: 11 a.m.-10 p.m. Sunday-Thursday, 11 a.m.-11 p.m. Friday-Saturday
PRICE RANGE: $6.99 for soup and salad on up to $42.99 for the Porterhouse for Two
INFO: (801) 727-8408 in South Jordan or (801) 566-3235 in Midvale or LongHornSteakhouse.com
Dining
