Preparing & Handling Steak
- Steaks are flash frozen and vacuum-sealed in plastic wrap.
- Store fillets in the refrigerator meat compartment or in the coldest part of the refrigerator.
- Our vacuum-packed steaks can be refrigerated up to five days or kept in the freezer for up to 6 months
- Thaw steaks in the refrigerator with the wrapper on. Do not defrost meat in the microwave oven, as they will dry out. For quicker results thaw in a pan of cold water.
- Let a steak warm up to room temperature. While you wait, season the steak lightly with olive oil, salt and black pepper or your favorite steak rub. As the steak warms up, it begins to “breathe” a little, allowing it to absorb the tenderizing seasonings
- Aim to turn your steaks over only once.
- While grilling steak avoid using forks, which puncture a steak’s natural flavor seal. Tongs, handled gently, do the best job.
- Remember, it is better to undercook, because you can always put steaks back on the grill!
- Let your steaks stand for at least five minutes. This allows the meats natural juices to settle.
- Refrigerate leftovers promptly after serving.
|Preheated Oven Broiler
2 to 3 inches from heat source
|Grill – Charcoal or Gas (to be used as a guide)
If you use a non-gas grill, make sure the briquettes have reached a chalky gray color that indicates proper heat before placing the steak on the grill. In order to preserve a uniform level of heat, don’t raise the grill lid until your ready to turn or remove the steaks.