
Ready-To-Grill Steaks Cooking Guide
Steaks
FT. WORTH RIBEYE
Available sizes: 10oz, 12oz, 16oz, 18-22oz Bone in RibeyeOur 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, 12ozFilet 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, 13ozOur 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, 16ozOur leanest and best valued cut of beef.
Each sirloin is tenderized, cut, and trimmed to a variety of sizes.Burger Patty
Available sizes: 2oz, 8ozUSDA 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.
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.
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!
Steak Doneness Levels
Rare

48-54°C

Medium - Rare

54-60°C

Medium

60-65°C

Medium - Well Done

65-68°C

Well Done

68-71°C
