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- Bring steaks to room temperature. This takes about 30 minutes.
- We provide a pouch of our Steak & Prime seasoning with your shipment. Sprinkle it generously on the steaks before grilling.
- Sear steak over direct heat. If you are using a charcoal grill, sear the steaks 1 minute per side. If you are using a gas grill, sear 2 minutes on each side.
- Remove the steaks from the direct heat and continue to grill over indirect heat using the times listed below:
Kansas City Strip, Ribeye, Top Sirloin, Porterhouse and T-Bone
| Thickness |
Rare |
Medium Rare |
Medium |
| 3/4 inch |
6 flip 6 |
8 flip 6 |
8 flip 8 |
| 1 inch |
7 flip 7 |
9 flip 7 |
9 flip 9 |
| 1 1/4 inch |
8 flip 8 |
10 flip 8 |
10 flip 10 |
| 1 1/2 inch |
9 flip 9 |
12 flip 9 |
12 flip 12 |
Filet Mignon and Seasoned Steaks
| Thickness |
Rare |
Medium Rare |
Medium |
| 1 1/4 inch |
4 flip 4 |
5 flip 4 |
5 flip 5 |
| 1 1/2 inch |
5 flip 5 |
6 flip 5 |
6 flip 6 |
| 1 3/4 inch |
6 flip 6 |
7 flip 6 |
7 flip 7 |
- Steaks continue to cook after being removed from the grill. Remove your steak a little before it is cooked the way you like it so it does not become overdone. After grilling, let your steak rest for 5 to 10 minutes before you cut it.
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My mother shipped me a filet and lobster combo as a Christmas gift. I just grilled them yesterday and those were some of the best filets I've ever had. I shared them with 4 of my friends ... -- Mark
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Edward Scavuzzo, President