Ready-To-Grill Steaks Cooking Guide

SteaksCooking GuideDoneness Guide
SteaksCooking GuideDoneness Guide

Steaks

  • FT. WORTH RIBEYE

    Available sizes: 10oz, 12oz, 16oz, 18-22oz Bone in Ribeye

    Our Ribeye’s are USDA choice/Australian MB2+.
    Our ribeye has a beautiful, marbled appearance resulting in a tender, flavourful steak. Our steaks are grain finished and aged to perfection.

  • DALLAS FILET

    Available sizes: 6oz, 8oz, 12oz

    Filet is our most tender cut of beef as well as one of the leanest cut. Our filet is grain finished and aged up to 21 days to provide a “melt in your mouth” texture along with legendary flavour when paired with our steak seasoning.

  • NEW YORK STRIP

    Available sizes: 8oz, 13oz

    Our Striploin is our most flavourful cut!
    Every piece is tenderized by hand and perfectly trimmed to provide a legendary New York strip.

  • SIRLOIN

    Available sizes: 6oz, 8oz, 11oz, 16oz

    Our leanest and best valued cut of beef.
    Each sirloin is tenderized, cut, and trimmed to a variety of sizes.

  • Burger Patty

    Available sizes: 2oz, 8oz

    USDA angus beef patties. Comes with Texas Roadhouse signature steak seasoning.

The Instructions defined by our steak experts to prepare a perfectly grilled steak

SEASONING

  • Remove steaks from sealed packaging and pat dry with paper towels.

  • Using the provided seasoning, season steaks liberally on both sides. Seasoning should be a thin layer covering entire steak surface.

  • Remove steaks from sealed packaging and pat dry with paper towels.

  • Using the provided seasoning, season steaks liberally on both sides. Seasoning should be a thin layer covering entire steak surface.

* Provided Steak Seasoning contains gluten and soya.

GRILLING

  • Charcoal Grills: Once coals are red hot, spread about two-thirds of them to one side of your grill and spread the remaining one-third to the other side of your grill. This will create 2 zones: a HOT zone and a MEDIUM HOT zone. Gas Grills: Pre-heat on high for 15 minutes.

  • Close cover of grill to allow grates to get very hot.

  • Clean and season grates according to grill manufacturers instructions.

  • Place steaks on HOT zone of grill. Close cover and cook steaks on side one for about 2 minutes or until you have a caramelized crust.

  • Turn steaks, close grill and sear second side for about 2 minutes or until you have a caramelized crust.

  • Charcoal Grills: Turn steaks again and move them to MEDIUM HOT zone of the grill.Gas Grills: Simply lower the temperature or move steaks to upper rack.

  • Cook steaks until desired temperature and doneness are reached according to our chart below, turning steaks every 2 minutes. Use a meat thermometer to check temperature.

  • Remove steaks from grill and allow to rest for 5 minutes before serving.

  • Charcoal Grills: Once coals are red hot, spread about two-thirds of them to one side of your grill and spread the remaining one-third to the other side of your grill. This will create 2 zones: a HOT zone and a MEDIUM HOT zone. Gas Grills: Pre-heat on high for 15 minutes.

  • Close cover of grill to allow grates to get very hot.

  • Clean and season grates according to grill manufacturers instructions.

  • Place steaks on HOT zone of grill. Close cover and cook steaks on side one for about 2 minutes or until you have a caramelized crust.

  • Turn steaks, close grill and sear second side for about 2 minutes or until you have a caramelized crust.

  • Charcoal Grills: Turn steaks again and move them to MEDIUM HOT zone of the grill.Gas Grills: Simply lower the temperature or move steaks to upper rack.

  • Cook steaks until desired temperature and doneness are reached according to our chart below, turning steaks every 2 minutes. Use a meat thermometer to check temperature.

  • Remove steaks from grill and allow to rest for 5 minutes before serving.

* Steaks will continue to cook so remove from grill when they’re about 5 degrees lower than you plan on serving. Enjoy!
Or

STOVETOP

  • Pat dry steak with paper towel.

  • Preheat Sautee pan or cast iron skillet on medium high heat for 5 minutes. Meanwhile, season steak liberally on both sides. Add vegetable oil to pan.

  • Place steak seasoned side down in pan. Cook 1-2 minutes per side until caramelized or French toast appearance is achieved.

  • Reduce heat to medium and continue to flip every 1-2 minutes until preferred doneness is reached.

  • Let rest for 5 minutes and enjoy!

  • Pat dry steak with paper towel.

  • Preheat Sautee pan or cast iron skillet on medium high heat for 5 minutes. Meanwhile, season steak liberally on both sides. Add vegetable oil to pan.

  • Place steak seasoned side down in pan. Cook 1-2 minutes per side until caramelized or French toast appearance is achieved.

  • Reduce heat to medium and continue to flip every 1-2 minutes until preferred doneness is reached.

  • Let rest for 5 minutes and enjoy!

* Suggested cook times will vary based on grill or stovetop temperatures.

Steak Doneness Levels

DonenessInstructionsFinger test

Rare

Seared on the outside, 75% red through centre
Total cooking time
DONE7 mins(2x1½ mins each side)
Internal temperature

48-54°C

Finger test
(soft)
Check the doneness levels by comparing the firmness of the steak to the firmness of your palm as you touch your index thumb to each of your other fingers.

Medium - Rare

Seared on the outside, 50% red through center
Total cooking time
DONE8 mins(2x2 mins each side)
Internal temperature

54-60°C

Finger test
(Springy)
Check the doneness levels by comparing the firmness of the steak to the firmness of your palm as you touch your index thumb to each of your other fingers.

Medium

Seared on the outside, 25% pink inside
Total cooking time
DONE9 mins(2x2 ¼ mins each side)
Internal temperature

60-65°C

Finger test
(quite firm)
Check the doneness levels by comparing the firmness of the steak to the firmness of your palm as you touch your index thumb to each of your other fingers.

Medium - Well Done

Seared on the outside, some pink
Total cooking time
DONE10 mins(2x2 ¼ mins each side)
Internal temperature

65-68°C

Finger test
(firmer)
Check the doneness levels by comparing the firmness of the steak to the firmness of your palm as you touch your index thumb to each of your other fingers.

Well Done

Broiled until 100% brown
Total cooking time
DONE12 mins(6 mins on each side)
Internal temperature

68-71°C

Finger test
(hard)
Check the doneness levels by comparing the firmness of the steak to the firmness of your palm as you touch your index thumb to each of your other fingers.
*The wellness times can vary depending on temperature and type of grill
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