STEAK TIPS

Certified Angus Beef ® Steaks

Certified Angus Beef ® steaks are abundantly flavorful, incredibly tender and naturally juicy, delivering satisfaction in each delicious bite!  Every steak is perfectly aged, hand cut and vacuum sealed to ensure freshness!

PREPARATION

  • To thaw:
    • Remove product from box. 
    • Leave product sealed and place in refrigerator for 1 day.
  • To heat:
    • Remove product from plastic bag and discard bag. 
    • Cooking and grilling equipment temperatures vary.
    • All heating times are approximate. Adjust accordingly. 
  • Use a meat thermometer to determine internal temperature and doneness.
    • For the most accurate reading, insert the meat thermometer into thickest part of product.

 

COOKING METHODS

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DEGREE OF DONENESS

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ® cut and the desired degree of doneness.

 

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To ensure food safety when cooking hamburger, a temperature of 160° F is recommended, or heat until the middle is no longer pink and the juices run clear.

Approximate Total Cooking Time for Medium Rare (145°F) to Medium (160°F)

 

Thickness

Charcoal Grilling

Gas Grilling

Bone-In Ribeye Steak

1-1/2"

10-15 minutes

10-15 minutes

Boneless Ribeye Steak

1"

10-14 minutes

9-14 minutes

T-Bone Steak

1-1/2"

11-16 minutes

15-19 minutes

Porterhouse Steak

1-1/2"

11-16 minutes

15-19 minutes

Bone-In Tenderloin Filet

1"

10-14 minutes

11-15 minutes

Boneless Tenderloin Filet

1"

10-14 minutes

11-15 minutes

Boneless Strip Steak 

1"

11-14 minutes

11-15 minutes

Bonless Center Cut Top Sirloin

1" 

11-15 minutes

13-16 minutes

 

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