If you’re planning to fire up the grill this holiday weekend, Christopher Coats has some tips to up your game.
On an average weekend, Coats grills about 300 steaks over Friday and Saturday nights at LongHorn Steakhouse on Brainerd Road. Those hours of on-the-job experience combined with an encyclopedic knowledge about how to grill recently earned the 33-year-old the title of Steak Master.
Christopher Coats, an employee of LongHorn Steakhouse on Brainerd Road, was named Steak Master after winning the company’s regional contest and placing third in the district competition.Seasoned butters
Cilantro Butter 1 stick unsalted butter, slightly softened 6 cloves garlic, coarsely chopped 1/4 cup fresh cilantro leaves 1 to 2 teaspoons fresh lime juice Kosher salt Freshly ground pepper Combine butter, garlic, cilantro and one teaspoon lime juice in a food processor or with a mixer until smooth. Season with salt and pepper. Add more lime juice if desired. – Bobby Flay Garlic Butter 1 1/2 sticks unsalted butter, slightly softened 4 cloves garlic, coarsely chopped Kosher salt Freshly ground pepper Combine butter and garlic in food processor or with mixer until smooth. Season with salt and pepper. – Bobby Flay
Coats won the regional Steak Master Series, an in-house competition created by LongHorn to promote the restaurant’s commitment to grilling expertise while sharpening employees’ skills. According to a news release, Coats was one of only 60 team members from nearly 6,000 in the company to achieve the Steak Master distinction. After winning the regional round, he advanced to the division competition in Pineville, N.C., where he placed third, receiving $750.
Being crowned a Steak Master is “testament to his dedication to grilling expertise,” says Paul Livrieri, executive vice president of operations at LongHorn.