STEAK GRILLING
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.
STEAK GRILLING CHART
KANSAS CITY STRIP, RIBEYE, FLAT IRON, SKIRT, PORTERHOUSE, T-BONE, TOP SIRLOIN
| Thickness | Side | Rare 120°-130° |
Med. Rare 130°-140° |
Medium 140°-150° |
|---|---|---|---|---|
| 3⁄4 inch | First | 6 minutes | 9 minutes | 9 minutes |
| Second | 5 minutes | 5 minutes | 7 minutes | |
| 1 inch | First | 9 minutes | 10 minutes | 10 minutes |
| Second | 6 minutes | 7 minutes | 8 minutes | |
| 11⁄4 inch | First | 9 minutes | 10 minutes | 10 minutes |
| Second | 7 minutes | 8 minutes | 9 minutes | |
| 11⁄2 inch | First | 10 minutes | 11 minutes | 12 minutes |
| Second | 8 minutes | 9 minutes | 11 minutes |
FILET MIGNON, BEEF TENDERLOIN STRIPS AND SEASONED STEAKS
| Thickness | Side | Rare 120°-130° |
Med. Rare 130°-140° |
Medium 140°-150° |
|---|---|---|---|---|
| 11⁄4 inch | First | 5 minutes | 6 minutes | 7 minutes |
| Second | 4 minutes | 5 minutes | 5 minutes | |
| 11⁄2 inch | First | 6 minutes | 7 minutes | 7 minutes |
| Second | 5 minutes | 5 minutes | 7 minutes | |
| 13⁄4 inch | First | 7 minutes | 8 minutes | 9 minutes |
| Second | 5 minutes | 7 minutes | 7 minutes |
Actual times may vary depending on individual kitchen equipment. We highly
recommend using a meat thermometer for additional accuracy.
STEAK BROILING
INSTRUCTIONS FOR PRE-HEATED OVEN BROILER:
Bring thawed steaks to room temperature. Sprinkle generously with our Original Steak Seasoning, included in your shipment. Place on broiler pan, 4" from heat source and refer to the times listed in the cooking chart below. Remove from oven 5° before desired doneness and allow steaks to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.
NOTE: On electric ranges, leave the oven door ajar when broiling. On gas ranges, the door should remain closed. Consult your owner’s manual for specific broiling guidelines.
INDOOR COOKING CHART
TOP SIRLOIN OR RIBEYE STEAKS
| Thickness | Side | Rare 120°-130° |
Med. Rare 130°-140° |
Medium 140°-150° |
|---|---|---|---|---|
| 1 inch | First | 4 minutes | 5 minutes | 6 minutes |
| Second | 3 minutes | 4 minutes | 3 minutes | |
| 11⁄2 inch | First | 5 minutes | 6 minutes | 7 minutes |
| Second | 4 minutes | 3 minutes | 6 minutes |
FILET MIGNON OR BEEF TENDERLOIN STRIPS
| Thickness | Side | Rare 120°-130° |
Med. Rare 130°-140° |
Medium 140°-150° |
|---|---|---|---|---|
| 1 inch | First | 6 minutes | 7 minutes | 8 minutes |
| Second | 5 minutes | 6 minutes | 7 minutes | |
| 11⁄2 inch | First | 7 minutes | 8 minutes | 9 minutes |
| Second | 6 minutes | 7 minutes | 8 minutes |
KANSAS CITY STRIPS, FLAT IRON, FLANK OR SKIRT STEAKS
| Thickness | Side | Rare 120°-130° |
Med. Rare 130°-140° |
Medium 140°-150° |
|---|---|---|---|---|
| 1 inch | First | 4 minutes | 5 minutes | 6 minutes |
| Second | 3 minutes | 4 minutes | 5 minutes | |
| 11⁄2 inch | First | 5 minutes | 6 minutes | 7 minutes |
| Second | 4 minutes | 5 minutes | 6 minutes |
BONE-IN STEAKS
| Thickness | Side | Rare 120°-130° |
Med. Rare 130°-140° |
Medium 140°-150° |
|---|---|---|---|---|
| 1 inch | First | 7 minutes | 8 minutes | 9 minutes |
| Second | 5 minutes | 6 minutes | 7 minutes | |
| 11⁄2 inch | First | 8 minutes | 9 minutes | 10 minutes |
| Second | 6 minutes | 7 minutes | 8 minutes |
Actual times may vary depending on individual kitchen equipment. We highly
recommend using a meat thermometer for additional accuracy.
More Grilling Tips
More Grilling Tips
Our most popular cut, the filet mignon is a thick, boneless and extremely tender cut of beef from the tenderloin. They are Super Trimmed, leaving only a perfectly aged, melt-in-your-mouth steak.
Also referred to as the New York Strip this cut of meat comes from the most tender section of beef, the short loin. Bone-in or boneless the Kansas City Strip steak was named for the city where it originated and is our pride and joy.
With a bone or without, our ribeye steaks are sliced from aged prime rib. This cut is the perfect combination of tenderness and a rich, hearty flavor. The trademark of our Ribeye is the ribbon of marbling that runs through the steak.
Our 100% Grass Fed Black Angus beef is high in healthy Omega-3 fatty acids and raised without hormones, antibiotics or artificial ingredients. It's a leaner cut of meat that has the perfect balance of marbling for incredible steak flavor and tenderness.