CHILL OUT
Remove thawed meat from the refrigerator and let rest at room temperatures for at least 30 minutes before cooking
READY, SET SEAR!
Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with the lid closed. Then transfer steak to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling.
GIVE IT A REST
Always let steaks rest 5 minutes before slicing.
GRILLING TIMES
Times are organized by the thickness and temperature for easy grilling. Grill times are suggested guidelines only. Actual times may vary depending upon your grill type and temperature.
FILET MIGNONG & CENTER-CUT RIBEYES
| THICKNESS |
RARE: 110°-120° F |
MEDIUM RARE: 120°-130°F | MEDIUM: 130°-140° F |
| 1.5" | 3 minutes each side | 3.5 minutes each side | 4 minutes each side |
| 1.75" | 3.5 minutes each side | 4 minutes each side | 4.5 minutes each side |
| 2" | 4 minutes each side | 4.5 minutes each side | 5 minutes each side |
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS
| THICKNESS |
RARE: 110°-120° F |
MEDIUM RARE: 120°-130°F | MEDIUM: 130°-140° F |
| 1" | 4 minutes each side | 5 minutes each side | 6 minutes each side |
| 1.25" | 4.5 minutes each side | 5.5 minutes each side | 6.5 minutes each side |
| 1.5" | 5 minutes each side | 6 minutes each side | 7 minutes each side |
| 1.75" | 5.5 minutes each side | 6.5 minutes each side | 7.5 minutes each side |
| 2" | 6 minutes each side | 7 minutes each side | 8 minutes each side |