The Actual Technique Most Copycat Recipes Get Wrong
Most Flo’s Filet copycat recipes follow the same script: season a filet mignon, sear it in a pan, call it done.
What they miss: the cooking method.
LongHorn cooks Flo’s Filet on a flat-top, not on the fire grill. And they baste it in butter throughout the entire cooking process. LongHorn’s own description — “steeped in a generous amount of butter” — is the technique, not a branding phrase. The butter is applied continuously from the moment the steak hits the pan.
The other thing most copycat recipes get wrong: they use the Char Seasoning from the Outlaw Ribeye or prairie-dust-style rubs because they seem more interesting. Flo’s Filet uses the Grill Seasoning — LongHorn’s simplest blend. Deliberately simple. Tenderloin’s flavor comes from its texture and from the butter; a complex spice crust would compete with both.
Season the Steaks
Pat the filets completely dry with paper towels. Moisture prevents a sear.
Mix the Grill Seasoning: 1 tsp kosher salt + ½ tsp coarse black pepper + ½ tsp garlic powder + ¼ tsp onion powder + ¼ tsp smoked paprika. This makes enough for 2 steaks.
Or: use 1½–2 teaspoons per steak of the retail LongHorn Grill Seasoning (Kroger, Publix, Smith’s). The retail blend is the same formula — this is the one LongHorn steak where the grocery store shortcut is actually right.
Season all surfaces: top, bottom, and sides. Press gently. Let the steaks sit at room temperature for 30 minutes. Cold filet mignon in a hot pan develops an uneven cook because the center takes longer to warm than the outside.
The Cast Iron Method
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Heat a 12-inch cast iron skillet over high heat for 3 minutes. Add 1 tablespoon of neutral oil. It should shimmer immediately and start to smoke lightly.
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Add the steaks, minimum 2 inches apart. Do not touch for 3 minutes.
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Flip. Sear the second side 2 minutes.
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Reduce heat to medium-high. Add 2 tablespoons of butter, plus optional smashed garlic cloves and a rosemary sprig. As the butter melts, tilt the pan slightly toward you and use a large spoon to baste the steaks continuously — scooping the hot butter from the pooled end of the pan and pouring it over the top of the steak. Keep basting for 2 full minutes. This is what the flat-top does: it saturates the exterior of the steak with butter while the interior finishes cooking.
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Check with a thermometer inserted into the thickest part. Pull at 125°F for medium-rare.
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Transfer to a wire rack. Rest 5 minutes. Carryover cooking will bring the internal temperature to 130°F.
Do not skip the rest. Filet mignon cut immediately after the pan loses most of its accumulated butter to the plate.
Why Flat-Top, Not Fire Grill
The distinction is not arbitrary.
LongHorn’s fire grill runs at approximately 550°F and produces char, smoke, and caramelized crust — exactly what the Outlaw Ribeye needs. Flo’s Filet goes on a flat-top because the goal is different: a clean sear on a lean, delicate cut, with butter basting throughout. A fire grill at 550°F chars the exterior before the butter can work, and would give the filet a flavor profile closer to the Outlaw Ribeye than its own.
Cast iron on a burner reaches 500°F+ surface temperature and stays there when you add a steak — the exact equivalent of a commercial flat-top. An outdoor gas grill, even cranked to max, usually tops out at 450–500°F on the grate surface, and the gaps in the grates prevent the butter from pooling and being recaptured for basting. Cast iron is the right tool.
The Three LongHorn Seasonings, Completed
| Steak | Cooking Surface | Seasoning | The Point |
|---|---|---|---|
| Outlaw Ribeye (20 oz) | Fire grill, 550°F | Char Seasoning — chile + brown sugar | Char crust, bold smoke |
| Renegade Sirloin (6/8/11 oz) | Fire grill | Prairie Dust — pepper + coriander + turmeric | Peppery-golden, complex spice |
| Flo’s Filet (6 oz / 9 oz) | Flat-top | Grill Seasoning — salt, pepper, garlic, paprika | Tenderness + butter baste |
Price Comparison
| Version | Cost | Notes |
|---|---|---|
| LongHorn Flo’s Filet 6 oz | ~$27–28 | Plus sides; 2026 pricing, varies by market |
| LongHorn Flo’s Filet 9 oz | ~$33 | Lunch menu: 4 oz ~$14 |
| Center-cut tenderloin, warehouse club | ~$12–18 total | For 2 steaks (6 oz each) |
| Center-cut tenderloin, butcher | ~$20–30 total | Better sourcing, similar result |
For the rest of the LongHorn copycat cluster, see Parmesan Crusted Chicken and LongHorn Mac and Cheese — also the Outlaw Ribeye (Char Seasoning) and Renegade Sirloin (Prairie Dust) coming soon.
If you want the butter-basting technique on a less expensive cut, Viral TikTok Garlic Butter Steak Bites applies the same approach to steak pieces at a fraction of the tenderloin price.
