PREPARATION 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
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To thaw:
- Remove product from box.
- Leave product sealed and place in refrigerator for 1 day.
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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
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.
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)
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|
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 |