You can get close to replicating a Texas Roadhouse steak, but there’s nothing like the real thing. The chain’s steaks taste good because of the quality and preparation of the meat.

All of the beef at Texas Roadhouse is raised in the Midwest and grain-finished, so the animal gains weight. This translates to more marbling and more flavor in the meat.

The beef is only portioned into steaks by employees at the restaurant to measure out cuts of sirloin, ribeye, and filet mignon. The steaks are never frozen to maintain quality.

As for seasoning, former Managing Partner Mark Tilley shared that both sides of the steak are covered with one tablespoon of the chain’s signature season before searing.