Indoor Grilling works for Fourth of July Recipes

T SEVEN DAYS.

NO BIG CHANGES AS I SEE IT WITH ATTEMPTS IN THE 90s.

>> NOTHING LIKE THE SMELL OF A BARBECUE OR THE GRILFOR THE 4th OFJULY.

I WISH YOU HAD SMELLOVISION.

THIS IS THE MANAGER OF LONGHORN.

THANK YOU FOR BEING HERE.

>> THANK YOU FOR HAVING ME.

>> WE WILL MAKE SOME STEAKS.

>> HICKORY SEASONED SALTED FILETS.

>> RUN DOWN WHAT YOU HAVE HERE AND THE DIFFERENCE BETWEEN THE CUTS.

>> THIS IS THE FILET.

THIS IS THE MOST TENDER CUT.

12-OUNCE NEW YORK STRIP.

THE NEW YORK STRIP HAS A LOT OF MARKON THE SIDE THAT GIVES IT JUICE.

SOME THINK IT'S CHEWY BUT IT GIVES IT JUICE.

THIS IS A BONE IN RIBEYE.

18 OUNCES.

THIS WHITE, THAT IS BEAUTIFUL MARBLE WILLING.

THAT IS THE BESTSTEAK ON THE MENU.

>> THIS IS A FILET.

YOU GO ONE -- YOU GOONE WAY.

WE LIKE TO BOLDLY SEASON.

>> SHOW ME HOW TO GENEROUSLY SEASON.

>> THAT IS THE DIFFERENCE BETWEEN US AND OTHER RESTAURANTS.

BACK IT IN SO ITGETS NICE INTO THE FILET.

WHY INDOOR GRILL VERSUS OUTSIDE.

>> IT WILL COOK THE FILET BETTER.

ALSO, WITH AN OUTDOOR GRILL IT WILL BE HOTTER, DOING MORE WORK, LIGHTING IT UP, NOT EVERYONE KNOWS HOW TO LIGHT IT UP >> LIKE ME.

THE INDOOR GRILL IS MY THING.

>> THIS IS TEN TIMEMORE CONVENIENT.

SEASON THE GRILL.

WHAT THAT MEANS PUT CANOLA OIL LIKE WE DO AT LONGHORN ON THE GRILL ANPLACE IT IN THE CENTER.

>> THAT SIZZLE.

>> GET THE NICE SIZZLE.

PACK THE SEASONING IN.

>> WHAT IS THE BEST TIME TO COOK A FILET.

SAY MEDIUM, WOULD YOU SAY THAT THAT IS AVERAGE.

>> MEDIUM IS YOUR AVERAGE.

ABOUT SEVEN TO EIGHT MINUTES.

FLIP THE STEAK EVERY THREE TO FOUR MINUTES DEPENDING ON HO YOU LIKE IT COOKED IS HOW MANY TIMES YOU FLIP IT.

THIS IS FINISHING UP.

>> WHAT ARE SOME SUGGESTED SIDES.

I SEE CORN ON THE COULD BE.

THIS IS AN INTERESTING VARIATION.

>> ABSOLUTELY.

SO, STARTING OFF OVER HEREWE HAVE THE HICKORY SEASONED SALT FILET WITH THE FIRE CORNON THE COULD BE.

THAT COMES WITH THE SPICY CHEESE SPRINKLEON TOP.

NEXT WE HAVE OUR NEW YORK STRIP SEVEN PEPPER SEASONING.

THAT COMES WITH THE STEAK HOUSE MAC AND CHEESE.

IT HAS BACON AND CHEESE.

>> AND WE HAVE OUR SALMON.

WE HAVE SOME OF THE BEST INTHE INDUSTRY.

THAT IS LAID ON A BED OF SPINACH AND SALMON MARINATED IN THE SECRET BOURBOSAUCE.

TOPPED OFF WITH OUR PINEAPPLE.