Preparing T-Bone Steaks
Direct heat grilling or broiling is best for the T-bone. You can pan cook it if the cut is less than 1 ¼” thick
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.
Preparing Filet Mignon
This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes.
Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling.
Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone.
Filets are a thick steak, so grill the sides as well as the top and bottom.
Preparing Sandwich Steaks
- Set oven regulator to Broil. Preheat for 10 minutes. During broiling, the oven door for electric ranges should be left ajar; oven door on gas ranges should remain closed. Consult your owner’s manual for specific broiling guidelines. Place thawed steaks on broiler pan rack. Position broiler pan 4 inches from heating element. Broil for 6-8 minutes, turning once for medium rare, or cook to desired doneness.
- Preheat non-stick skillet for 3 minutes on medium-high. Cook 2 minutes on each side for medium rare or cook to desired doneness.
On the Grill
- Preheat grill, cook steaks for 2 minutes, flip and grill for 2 minutes more for medium rare. Grill additional minutes or until steaks reach desired doneness.
Kansas City Steak Company burgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Burgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking.
No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.
On the Grill
- Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula.
- Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160 degrees.
- Preheat oven broiler for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place burgers on broiler pan rack and cook for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.
- Preheat a skillet or grill pan, place burgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160 degrees.
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