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.

* 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!

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

Doneness

Instructions

Finger test

RARE

Seared on the outside, 75% red through center

Total cooking time

7 MINS

(2x1½ mins each side)

Internal temperature

48-54°C

(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

8 MINS

(2x2 mins each side)

Internal temperature

54-60°C

(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

9 MINS

(2x2 ¼ mins each side)

Internal temperature

60-65°C

(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

10 MINS

(2x2 ¼ mins each side)

Internal temperature

65-68°C

(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

12 MINS

(6 mins each side)

Internal temperature

68-71°C

(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.