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Cooking Tips

How to Cook the Perfect Steak

Follow these steps to the best steak of your life.

S - Start with a hot grill. Sear beef to develop flavor.

T - Turn steaks gently with tongs; never pierce with a fork.

E - Ensure juiciness by flipping steaks once, if possible.

A - Assess doneness with an instant-read thermometer.

K - Keep food safety in mind. Wash anything that touches raw meat.

S - Set steaks aside to rest a few minutes before serving.

 

Bonus Tip:

Season steaks generously with salt and pepper before cooking - that's all you need.

The Best Cuts

Knowing your cuts of meat can make all the difference:

Strip Steak:

This classic steakhouse cut from the loin is lean,
tender and full-flavored.

Filet Mignon:

(or Tenderloin Steak) – This lean cut is famous for
its tender texture and mild flavor.

Porterhouse or T-Bone:

The best of both worlds: strip steak on one side
of the T-shaped bone, filet mignon on the other.

Ribeye Steak:

Marbled, tender and rich, this delicious steak
offers robust flavor and juiciness.

Degrees of Doneness

To check doneness, use an instant-read thermometer inserted through the side of the cut, with the tip in the center, not touching any bone or fat. Remove steaks and burgers from the heat at 5°F lower than your desired doneness, as the temperature will continue to rise while resting.

The USDA recommends steaks be cooked to 145°F and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F.

Rare: (125°F, 52°C) - Cool red center

Medium Rare: (135°F, 57°C) - Warm red center

Medium: (145°F, 63°C) - Warm pink center

Medium Well: (150°F, 66°C) - Slightly pink center

Well: (160°F, 71°C) - Little or no pink