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Cooking and Grilling Steaks

Steak and lobster are a natural pair! Learn some tricks and tips to make your surf and turf dinner perfect! Find out how to store steaks and prepare for broiling or on the grill.

Be sure to browse our selection of steak and lobster dinners by mail order delivered to your home.

How to Grill Steaks

Center-cut filet mignon steaks from LobsterAnywhere

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.

Cooking Steaks on the Grill – Tips for Perfectly Grilled Beef

Steaks are best grilled using direct heat. when the charcoal briquettes or gas grill is ready, arrange the meat in a single layer, uncovered, directly over the heat source. turn once during cooking.

  1. Aim to turn your steaks over only once.
  2. While grilling steak avoid using forks, which puncture a steak’s natural flavor seal. Tongs, handled gently, do the best job.
  3. It’s a good idea to remove the steak from the broiler or grill slightly before the desired doneness as it will continue to cook for a short time after you remove it. Remember, it is better to undercook your steak, because you can always put steaks back on the grill!
  4. Let your steaks stand for at least five minutes. This allows the meats natural juices to settle.
  5. Refrigerate leftovers promptly after serving.
How Can You Tell Your Steaks are Done? The best way to test for doneness is to use an instant read thermometer. Another way to test for doneness is by pressing on the steak. The rarer the steak, the softer it will feel. As meat becomes more well done it will become firmer. 

Preheated Oven Broiler

2 to 3 inches from heat source

Thickness Doneness First Side After Turning
3/4 Inch Rare
Medium
Well
5 min.
7 min.
10min.
4 min.
5 min.
8 min.
1 Inch Rare
Medium
Well
6 min.
8 min.
11min.
6 min.
8 min.
9 min.
1 1/4 Inch Rare
Medium
Well
7 min.
8 min.
12 min.
5 min.
7 min.
10 min.
1 1/2 Inch Rare
Medium
Well
7 min.
9 min.
13 min.
6 min.
7 min.
11 min.
1 3/4 Inch Rare
Medium
Well
8 min.
9 min.
14 min.
7 min.
8 min.
12 min.

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.

Thickness Doneness First Side After Turning
3/4 Inch Rare
Medium
Well
4 min.
5 min.
7min.
2 min.
3 min.
5 min.
1 Inch Rare
Medium
Well
5 min.
6 min.
8 min.
3 min.
4 min.
6 min.
1 1/4 Inch Rare
Medium
Well
5 min.
7 min.
9 min.
4 min.
5 min.
7 min.
1 1/2 Inch Rare
Medium
Well
6 min.
7 min.
10 min.
4 min.
6 min.
8 min.
1 3/4 Inch Rare
Medium
Well
7 min.
8 min.
11 min.
5 min.
7 min.
9 min.
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