we have a legend in the public's kitchen
this morning
he has grilled 1 million steaks 1
million steaks truly a legend LongHorn
Steakhouse grill master
Simmi Thomas AO who happens to be from
the Jacksonville Beach location one of
only four people nationwide within the
longhorn organization that has that and
then we also have the managing partner
Matt late pal
thank you both for coming on and I saw
the email about your distinction several
months ago and I was like we gotta get
that guy on the show
Simmi let's talk about that I mean how
many years does it take to grill a
million states 25 years 25 years so I
know you got some secrets but but you
guys are celebrating him because there's
only four four people across the or us
most definitely and with you with the
amount of stories that we have and their
company is huge on celebrating
unaccomplished like this so in it I have
one out of four sorry yes I'm going to
celebrate a minute I couldn't imagine
growing that many states in my lifetime
I've been with a company half of his
ears but for him to accomplish and do
what he does it's truly an honor to have
him in my store so yeah I know that your
team is very proud of them so let's get
right to what you're doing best
let's million in one state I know that
numbers a little bit estimated they're
based on your years so tell me what is
the secret because obviously you're
doing something right well firstly I
should have a nice hot flame grill to
work with the right seasoning and pick
the right steaks
don't be afraid to seasoning very well
and that'll help make it more tender
helpful yes and cook fast Johnny you
gotta flip it every two three minutes
okay now why is that why do you flip it
because we know there's a lot of people
at home myself included sometimes I'm
guilty of having a steak and it's a good
cut and I'm really excited about it it's
seasoned well and it's just tough we
want to make sure it's evenly cooked on
both sides okay so every two three
minutes you flipped it and I'm trying to
look how high do you have this 550
degrees okay but how do you keep it from
being as my late Italian grandmother
used to say shoe leather
this is shoe leather how do you avoid
that depends on the temperature you want
to cook it medium rare or medium that
garlic's a flip the fact okay so you got
it you got to keep that thing moving
that's how you do it all right so these
are called this is the outlaw the outlaw
growing ribeye and then we have the
boneless ribeye that we brought along as
well and it's the favorite what's the
customer favorite I know that you said
that you you like to try it all right
now by far the outlaw is one of our main
ordered items along with our Flo's filet
yeah those those two cuts can't go wrong
okay and then now that looks like a lamb
it is it's one of our featured items so
we brought that along because it's one
of our a lot of our guests loved the
lamb in our location and many others
have so we brought that along the show
you know showcase this as well all right
so when you're cooking lamb what's the
secret there is it the same as a beef
steak yes okay and you don't want to
overcook it and keep it
so say you're going to the store what
should you look for what's the the best
kind of steak I mean what are some of
the cuts you had asked for
I like the ribeye steaks Wow why is that
by six you get a ribeye steak that's a
nice little Marbury inside keep it nice
and moist and tender okay if you get a
lean steak for your rare steak you make
sure you have no fat on it if you like
to cook the steaks where the medium
where okay
medium on up to well done you like
something that has a marbled so keep it
nice and moist then okay so that keeps
the juice keep preserved in there and
the bone you cook with the bone because
okay that's why you like to champion the
the bone in frozen yes all right so
these have a couple more minutes want to
move over here because that's magic TV
right the gentleman cooked it up for us
this is the finished product here yes
and that we have our lamb and it's got a
rush the tomato garlic sauce go for it
join it with me mmm that is so good not
bad I see you make a million steaks with
a million happy customers so come see
these guys Jacksonville Beach where you
located Jax Bobby chief of protocol JT
Butler yep JT B and third Street right
out there thank mark funny part went on
and cheers all right Vic this anyone
think this is really important this is
really important I'd really I would
really like a piece of lamb and a little
bit of steak I know and don't you dare
walk back in here without it you know I
would not agree men here because I get
upset if you were to leave me out I
would never do make it happen thank you