Hickory Farms Steakhouse Prep Guide
Our gourmet collection of steaks and specialty meats will transform any meal into a celebration. With Hickory Farms Steakhouse, you can enjoy a restaurant-quality meal, with no reservations required.
Here are our recommended and expert-tested preparation instructions for Hickory Farms Steakhouse specialty meats, so you can enjoy effortlessly and deliciously! Click below to jump to the meal you’re prepping:
- Impressive Steaks
- Filets
- Maryland-Style Crab Cakes
- Premium Pork Ribs
- Duroc Dry-Aged Pork Chops
- Loin Lamb Chops
- Rack of Lamb
- Maine Lobster Tails
- Crown Pork Roast
- Bone-In Standing Rib Roast
- Beef Tenderloin Roast
Impressive Cuts: 42 oz Tomahawk & 40 oz Porterhouse
PREP
Prior to cooking, thaw steak 1-2 days in the refrigerator. Remove from refrigerator about 1 hour before cooking and allow to come to room temperature. Generously season with salt and pepper.
GRILLING METHOD
Grill steak on indirect heat, turning every five minutes to cook evenly for about 20 minutes. Finish by searing over direct heat for 1-2 minutes a side. Transfer steak to cutting board, tent with foil and let rest for 10 minutes before slicing.
OVEN METHOD
Sear steak in large ovenproof skillet (cast-iron preferred) over high heat for 1-2 minutes a side until browned. Transfer to a 400°F preheated oven and roast for about 20 minutes, flipping steak halfway through cooking. Transfer steak to cutting board, tent with foil and let rest for 10 minutes before slicing.
SERVE
To serve, cut along length of bone to remove steak(s) and then slice crosswise. Rebuild with bone and slices for an impressive presentation.
| Rare | Medium Rare | Medium |
| 120 – 130°F | 130 – 140°F | 140 – 150°F |
Cooking times are based upon thawed product and are approximate, meant as a general rule. For best results we recommend using meat thermometer and cooking to internal temperature shown. Well done not recommended.
Filets: 8 Oz Filet Mignon
PREP
Thaw steaks on a plate in the refrigerator. Allow meat to rest at room temperature for at least 30 minutes outside of the vacuum-sealed packaging before cooking.
Cook times are approximate, based upon thawed product, cooking method, and temperature. We recommend using a meat thermometer for best results, cooking to the internal temperature shown in the chart below. Steaks will continue to cook while at rest after grilling, raising 5-10 degrees. Always allow steaks to rest 5 minutes before slicing.
GRILLING METHOD
Sear on direct heat for 1 minute on each side. Then, move to indirect heat, per times below.
| Thickness | Rare (120-130°F) | Medium Rare (130-140°F) | Medium (140-150°F) |
| 1” and under | 2 min each side | 2 ½ min each side | 3 min each side |
| 1 ¼” | 2 ½ min each side | 3 min each side | 3 ½ min each side |
| 1 ¾” | 3 ½ min each side | 4 min each side | 4 ½ min each side |
| 2” | 4 min each side | 4 ½ min each side | 5 min each side |
OVEN BROILER METHOD
Place pan 2-3 inches away from the broiler heat source.
| Thickness | Rare (120-130°F) | Medium Rare (130-140°F) | Medium (140-150°F) |
| 1” and under | 5 min each side | 6 min each side | 6 ½ min each side |
| 1 ¼” | 5 ½ min each side | 6 ½ min each side | 7 min each side |
| 1 ¾” | 7 min each side | 7 ½ min each side | 8 min each side |
| 2” | 8 min each side | 9 min each side | 10 min each side |
SERVE
To serve, cut along length of bone to remove steak(s) and then slice crosswise. Rebuild with bone and slices for an impressive presentation.
Well done not recommended.
Maryland Style Crab Cakes
BAKING
From Frozen: Preheat oven to 400°. Spray an oven-safe pan with non-stick cooking spray. Bake frozen crab cakes for about 25 minutes, until internal temperature reaches 165°.
From Defrosted: Defrost from frozen overnight in the refrigerator. Preheat oven to 400°. Spray an oven-safe pan with non-stick cooking spray. Bake crab cakes for about 20 minutes, until internal temperature reaches 165°.
PAN FRYING
From Defrosted: Put about 1 TBS of oil per crab cake in a pan and preheat over low-medium heat. (We recommend soy, corn, canola, or safflower oil. Do not use olive or peanut oil.) Sauté about 10 minutes per side until internal temperature reaches 165°. Try not to flip the crab cakes too often to avoid breaking.
Premium Pork Ribs
Prior to cooking, thaw ribs for 1-2 days in the refrigerator. Once thawed, rinse with water and pat dry. For best results, remove the membrane prior to seasoning. After ideal internal temperature is reached, allow meat to rest at room temperature before slicing.
| Oven | Grill | Smoke | |
| Cooking temperature | 250°F | 250°F (indirect heat) | 250°F |
| Time | 3.5 – 4 hours | 3.5 – 4 hours | 3.5 – 4 hours |
| Smoke | 250°F | 3.5 – 4 hours | 150 – 200°F |
Cooking times may vary.
For expert tips, check out our article How to Cook Ribs Like a Pro
Duroc Dry-Aged Pork Chops
For best results, thaw meat in refrigerator before cooking. Let chops rest 5 minutes before serving.
OVEN METHOD
Preheat oven to 350 degrees. In an oven-proof, heavy-bottomed pan, heat 2 TBS olive oil over high heat until hot but not smoking. Season with salt and pepper, then sear chops in the pan until browned, about 1 minute per side. Transfer pan to oven and roast about 4-5 inches away from the heat source until the meat reaches desired internal temperature. Flip chops halfway through cooking.
Grilling METHOD
Grill over direct, medium high heat per the times listed below for desired doneness. Flip chops halfway through cooking.
| Rare | Medium | |
| In oven after searing | 6 – 7 minutes | 7 – 9 minutes |
| On grill | 8 – 9 minutes | 9 – 11 minutes |
Well done not recommended.
Loin Lamb Chops
Thaw chops in refrigerator the night before for best results. Broil, pan sear, or grill over direct heat. Let rest 3 to 5 minutes before serving.
If flare-ups occur on grill, move the chops temporarily over indirect heat.
| Rare | Medium-Rare | Medium | Medium-Well |
| 125 – 135°F | 135 – 145°F | 145 – 150°F | 150 – 155°F |
| 3.5 mins; each side | 4 min; each side | 4.5 min; each side | 5 min; each side |
Cooking times are based upon thawed product and are approximate, meant as a general rule. For best results we recommend using meat thermometer and cooking to internal temperature shown. Well done not recommended.
Rack of Lamb
Thaw rack in refrigerator the night before for best results. Roast rack 10 minutes at 450°, then cover lamb loosely with foil and roast at 300° until thermometer inserted diagonally into thickest part of rack registers desired doneness. Let stand, covered, 10 minutes.
| Rare | Medium-Rare | Medium | Medium-Well |
| 125 – 135°F | 135 – 145°F | 145 – 150°F | 150 – 155°F |
| + 10 mins at 300°F | + 15 mins at 300°F | + 20 mins at 300°F | + 25 mins at 300°F |
Cooking times are based upon thawed product and are approximate, meant as a general rule. For best results we recommend using meat thermometer and cooking to internal temperature shown. Well done not recommended.
Maine Lobster Tails
Thawing Instructions: Place lobster into pan of ice and water, making sure it's completely covered. Place pan in refrigerator or cooler overnight or until thawed. Keep in ice-cold water until ready to cook. Remove outer packaging. Don’t allow lobster to remain at room temperature for more than a few minutes.
Boiling Instructions: Only boil after thawed. Never cook frozen. Drop tails into boiling water. After water returns to a rapid boil, begin to time cooking for 11 minutes. Time is approximate. Lobster is cooked when it’s no longer transparent. When tails are done, drain and run under cold water. Snap the tail fins off and use finger to push meat through the shell and out the larger end. Tails can be served either hot or cold.
Grilling/Broiling Instructions: Pour melted butter and lemon juice directly on the meat. Grill with cut side facing up, at medium-high heat – or broil on low until done. Lobster is cooked when it’s no longer transparent.
Crown Pork Roast
Fully defrost the roast in the refrigerator overnight. Remove from refrigerator about 2 hours before cooking and allow to come to room temperature before placing in the oven. Rinse and pat dry before seasoning. Remove paper from the top and inside of roast, but leave string webbing on during cooking. Heat oven to 450° and roast for 15 minutes.
Reduce heat to 350° and continue to roast until desired internal temperature is reached. USDA recommends a minimum temperature of 145°. Place thermometer between bones, into thickest part of meat to receive accurate measurements. When temperature is reached, remove roast from oven and allow to rest 10-15 minutes and remove string webbing before carving.
| Medium | Medium-Well | |
| Internal temperature after resting | 140 – 145°F | 150 – 155°F |
| Roasting time at 325°F | 75 – 80 minutes | 80 – 95 minutes |
All cook times are estimates. Well done not recommended.
Bone-In Standing Rib Roast
- Prior to cooking, thaw roast 1-2 days in the refrigerator. Remove from refrigerator about 2 hours before cooking and allow to come to room temperature before placing in the oven.
- Heat oven to 450° and roast for 15 minutes. Reduce heat to 325° and continue to roast until temperature reads 5-10° lower than desired internal temperature. For best results, we recommend using a meat thermometer. Place thermometer between bones, into thickest part of meat to receive accurate measurements. Recommended doneness is medium-rare; well-done is not recommended for this cut of meat.
- When temperature is reached, remove roast from oven and allow to rest for 20 minutes before carving. Please note, the roast will continue to cook as it sits, raising about 5-10°.
| Rare | Medium-Rare | Medium | Medium-Well | |
| Internal temperature after resting | 110 – 120°F | 120 – 135°F | 135 – 145°F | 145 – 155°F |
| Roasting time at 325°F | 60 – 70 minutes | 70 – 90 minutes | 1.5 – 2 hours | 2 – 2.5 hours |
All cook times are estimates. Well done not recommended.
Beef Tenderloin Roast
Thawing Instructions: Thaw the roast in a refrigerator overnight in the original packaging. Remove the thawed roast from the refrigerator and remove the packaging. Let sit for 30 minutes before starting the roasting process.
Cooking Recommendation:- Preheat oven to 450°F.
- In an ovenproof, heavy-bottomed frying pan, heat 2 TBS olive oil over high heat until hot but not smoking.
- Season roast with salt and pepper, then brown it in the pan on all sides.
- Transfer the pan to the oven and roast until the meat reaches desired internal temperature.
- Transfer the meat to a cutting board and tent it with foil.
- If desired, to create a pan sauce: Add 2 TBS butter and 1 tbs minced shallot or garlic to pan and sauté over medium-low heat until fragrant. Deglaze the pan by adding 1/2 cup wine or broth, scraping the bottom and stirring continuously over heat for 1-2 minutes. Season with salt and pepper to taste, serve with sliced roast.
| Rare | Medium | |
| Internal temperature after resting | 110 – 120°F | 120 – 135°F |
| Roasting time at 325°F | 60 – 70 minutes | 70 – 90 minutes |