Cooking Guide

Now that you’ve got the best steak, be sure to cook it to perfection.

Important: however you choose to prepare your steak, there’s one thing you need to do first.

Pull the easy-open tab on the TenderAge® steak package, and let your steak come to room temperature for about 30 minutes. It’s called blooming, and you’ll recognize it by the cheery red color. Think of it like allowing a fine wine to breathe. It’s the same principle. Oxygen allows the steak to open up and achieve maximum tenderness.

While your steak is blooming, start heating your grill, stove, or oven.

On the grill: (recommended for NY strip)

Heat your grill to high, or let your charcoals glow red hot.

Brush steak on both sides with olive oil, season with salt and pepper. Cook 4-5 minutes then turn, and cook another 3-4 minutes.

Move the steaks to a cutting board and let rest for five minutes, then serve and enjoy.

In a skillet: (recommended for ribeye)

Heat the skillet to high. Brush steak on both sides with olive oil, season with salt and pepper. Sear for one minute on each side, then lower heat to medium and cook 3-4 minutes then turn, and cook another 2-3 minutes.

Move the steaks to a cutting board and let rest for five minutes, then serve and enjoy.

In a skillet and oven: (recommended for filet)

Heat the skillet to high, and heat your oven to 450 degrees. Brush steak on both sides with olive oil, season with salt and pepper. Sear for one minute on each side, then place the cast iron skillet into the oven for another 4-5 minutes.

Move the steaks to a cutting board and let rest for five minutes, then serve and enjoy.


 

Cuts and cooking

Although any method will work for any steak, here are our favorites:

New York Strip steaks are perfect for cooking on the grill. With enough marbling to withstand the grill’s heat, they take on an almost caramelized charred crust while remaining tender and juicy on the inside.

Ribeye steaks are best cooked in the cast iron skillet on your stove. Ample marbling melts into the meat, creating the coveted juiciness, and a high initial heat gives your steak a golden char.

Filet steaks are ideal when seared first in a cast iron skillet on your stove, then finished in a hot oven. The lean cut means your filet can cook to an even doneness in the heat of the oven and stay juicy and tender, while the initial sear creates the charred crust you desire.

We recommend cooking to rare or medium rare for the best flavor. Use a meat thermometer for the best results, and follow this guide (based on 1” thickness)

Rare: 110°-120° F

Medium rare: 120°-130° F

Medium130°-140° F

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