Grill like a master this 4th of July

(WRIC) — Grill Master, Mark Smith from Longhorn Steakhouse, shares grilling tips and demonstrates how to make the Hickory Salt Crusted Filet.


  • 4 ea. 8 oz. beef tenderloin filets
  • 1 cup of hickory salt
  • 1 stick of salted butter
  • 2 cloves of fresh garlic, finely chopped
  • 1 teaspoon lemon juice


Clean and oil your grill, heat to 550 degrees.

  • Season steaks generously with hickory salt by pressing into the meat on both sides.
  • Place seasoned steaks on grill and cook for 3-4 minutes on each side until desired degree of doneness has been reached. Make quarter turns to get diamond marks.
  • While the steaks are grilling, soften butter at room temperature in a small mixing bowl for 10 minutes.
  • Once softened add the garlic and lemon juice. Use a fork to blend the ingredients together. Hold for service.
  • Remove steaks from grill.
  • Top warm steaks with softened garlic butter.
  • Enjoy!

Recipe serves four.

Degrees of Doneness:

  • Rare: 95-105 degrees. Cool red center.
  • Medium Rare: 115-125 degrees. Warm red center with a hint of pink.
  • Medium: 130-140 degrees. Warm pink center.
  • Medium Well: 150-160 degrees. Some pink in the center.
  • Well: 165-175 degrees. No pink, cooked all the way through.

Need help with your Independence day meal? Click here for tips.

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