Cooking Tips for Steaks:
Our suggestion is to thaw the steaks first, although they can be cooked frozen. If cooking frozen, allow almost twice the time. For best results, use tongs when turning steaks, forks will pierce the meat, allowing juices to escape. Remember steaks will continue to cook a little after removing them from the grill or oven.
When cooking steaks follow the chart below:
| Type of Steak | Thickness | Rare | Medium |
| Filet Mignon | 1-¼" to 1-½" | 8-10 minutes | 10-12 minutes |
| New York Strip | 1- 1 ¼" | 8-10 minutes | 10-12 minutes |
| Ribeye | 1- 1 ¼" | 8-10 minutes | 10-12 minutes |
| Porterhouse | 1- 1 ¼" | 8-10 minutes | 10-12 minutes |
| Top Sirloin | 1- 1 ¼" | 8-10 minutes | 10-12 minutes |
Cooking times are in total minutes. When cooking steaks, turn once.
To check the meat for doneness you can do the following touch test. Rare will be soft and spongy; medium will have a springy feel; and well done will be firm.
Note: These times are for cooking with electric, for cooking with gas increase the cooking time slightly. Preheat broiler, place on rack approximately 4" from heat.
