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Copycat Longhorn Steakhouse Broccoli

A rich, savory, and perfectly tender-crisp broccoli side dish tossed in garlic butter and Parmesan cheese, just like your favorite steakhouse.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Steakhouse
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh broccoli florets cut into bite-sized pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 0.5 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper freshly cracked
  • 1 pinch red pepper flakes optional, for a subtle kick
  • 2 tablespoons water or vegetable broth, for steaming
  • 3 tablespoons Parmesan cheese freshly grated

Equipment

  • Large Skillet with Lid
  • Chef's knife
  • Cutting board

Method
 

  1. Wash the broccoli thoroughly and pat completely dry. Cut into even, bite-sized florets.
  2. In a large skillet over medium heat, melt the butter and olive oil together until slightly frothy.
  3. Add the minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
  4. Add the broccoli florets to the skillet, tossing to coat in the garlic butter. Let them cook undisturbed for about 2 minutes to get a slight sear.
  5. Season evenly with kosher salt and black pepper.
  6. Pour the water (or broth) into the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 3 to 4 minutes, until the broccoli is bright green and tender-crisp.
  7. Remove from heat, take off the lid, and sprinkle the grated Parmesan cheese evenly over the top.
  8. Toss gently to melt the cheese, and serve immediately hot.

Notes

Ensure broccoli is completely dry before adding to the pan to achieve a good sear rather than just steaming.