Hickory Salt Crusted Filet
Chef Jens Dahlmann
LongHorn Steakhouse
Orlando, Fla.
Jens Dahlmann, Executive Chef at the LongHorn Steakhouse chain, runs a grilling hotline for consumers through the outdoor cooking season. One of the most frequent questions is on seasoning steaks for the grill. Although LongHorn restaurants have a secret blend, a solid substitute is what the chef calls “The Big Four”—a blend of salt, pepper, granulated onion powder and granulated garlic powder. Pat the mixture into both sides of the meat before grilling.
Ingredients
4 (8 oz. each) beef tenderloin filets
1 cup hickory salt
¼ lb. salted butter
2 cloves garlic, finely chopped
1 tsp. lemon juice
Steps
1. Heat grill to 550 F.
2. Season steaks generously with hickory salt by pressing into meat on both sides.
3. On grill, place seasoned steaks and cook for 3 to 4 minutes on each side until desired degree of doneness is reached. Make quarter turns to create diamond marks on meat.
4. In small mixing bowl, soften butter at room temperature for 10 minutes while steaks are grilling.
5. Once softened, stir in garlic and lemon juice, using a fork to blend ingredients together. Set aside.
6. To serve, remove steaks from grill and top with softened garlic butter.