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Tips for Flavorful Grilled Steaks


STEAK GRILLING CHART

  INSTRUCTIONS FOR PRE-HEATED GAS GRILL OR RED-HOT CHARCOAL:

  Bring thawed steaks to room temperature. Sprinkle generously with our  
  Original Steak Seasoning. Sear steaks over maximum heat: on a charcoal
  grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side,
  then reduce heat to medium.

  Move steaks to indirect heat and continue grilling using the times listed in
  the chart below. Remove from grill 5 before desired doneness and allow
  meat to rest 5-10 minutes before serving. Juices will be absorbed into the
  meat and bring meat up to desired temperature.

 
  KANSAS CITY STRIP, RIBEYE, FLAT IRON, SKIRT, PORTERHOUSE, T-BONE, TOP SIRLOIN

 thicknessrare 120-130md. rare 130-140medium 140-150
  inchFirst Side:6 minutes9 minutes9 minutes
Second Side:5 minutes5 minutes7 minutes
 1 inchFirst Side:9 minutes10 minutes10 minutes
Second Side:6 minutes7 minutes8 minutes
 1 inchFirst Side:9 minutes10 minutes10 minutes
Second Side:7 minutes8 minutes9 minutes
 1 inchFirst Side:10 minutes11 minutes12 minutes
Second Side:8 minutes9 minutes11 minutes
 
   FILET MIGNON, BEEF TENDERLOIN STRIPS AND SEASONED STEAKS

 1 inchFirst Side:5 minutes6 minutes7 minutes
Second Side:4 minutes5 minutes5 minutes
 1 inchFirst Side:6 minutes7 minutes7 minutes
Second Side:5 minutes5 minutes7 minutes
 1 inchFirst Side:7 minutes8 minutes9 minutes
Second Side:5 minutes7 minutes7 minutes
 2 inchFirst Side:8 minutes9 minutes10 minutes
Second Side:6 minutes8 minutes9 minutes

Cooking times listed are for fully thawed steaks. These are suggested guidelines only.
Actual times may vary depending on individual kitchen equipment. We highly
recommend using a meat thermometer for additional accuracy.

The biggest challenge when preparing grass fed beef is in being careful not to overcook it. Grass fed beef is lower in fat content than grain fed, so 30% less cooking time is recommended. This beef is made for rare to medium rare cooking. If you like well-done beef, then cook your grass fed beef at very low temperatures in a sauce, or rubbed in olive oil to add moisture.


GRASS FED STEAK GRILLING CHART

  INSTRUCTIONS FOR PRE-HEATED GAS GRILL OR RED-HOT CHARCOAL:

  Bring thawed steaks to room temperature. Sprinkle generously with our  
  Original Steak Seasoning. Sear steaks over maximum heat: on a charcoal
  grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side,
  then reduce heat to medium.

  Move steaks to indirect heat and continue grilling using the times listed in
  the chart below. Remove from grill 5 before desired doneness and allow
  meat to rest 5-10 minutes before serving. Juices will be absorbed into the
  meat and bring meat up to desired temperature.

 
  KANSAS CITY STRIP, RIBEYE, FLAT IRON, SKIRT, PORTERHOUSE, T-BONE, TOP SIRLOIN

 thicknessrare 120-130md. rare 130-140medium 140-150
  inchFirst Side:4 minutes6 minutes6 minutes
Second Side:3 minutes3 minutes5 minutes
 1 inchFirst Side:6 minutes7 minutes7 minutes
Second Side:4 minutes5 minutes5 minutes
 1 inchFirst Side:6 minutes7 minutes7 minutes
Second Side:5 minutes5 minutes6 minutes
 1 inchFirst Side:7 minutes8 minutes9 minutes
Second Side:5 minutes6 minutes8 minutes
 
   FILET MIGNON, BEEF TENDERLOIN STRIPS AND SEASONED STEAKS

 1 inchFirst Side:3 minutes4 minutes5 minutes
Second Side:3 minutes3 minutes3 minutes
 1 inchFirst Side:4 minutes5 minutes6 minutes
Second Side:3 minutes3 minutes4 minutes
 1 inchFirst Side:5 minutes6 minutes7 minutes
Second Side:3 minutes5 minutes5 minutes
 2 inchFirst Side:6 minutes6 minutes7 minutes
Second Side:4 minutes4 minutes6 minutes

Cooking times listed are for fully thawed steaks. These are suggested guidelines only.
Actual times may vary depending on individual kitchen equipment. We highly
recommend using a meat thermometer for additional accuracy.

Direct and Indirect Heat


Searing and Cooking Times





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