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.

Preparing & Handling Steak

Maybe it is the heritage of pioneer campfires or just the plain great tast of outdoor barbecue, but Americans grill their steak and seafood more than any other country in the world. They own more gas grills than charcoal grills and are cooking ‘al freshco” even when the weather turns chilly. The traditional grilling season is expanding – many people are now grilling year-round.

Grill Master Tips

1. Grill room-temperature steaks for even cooking.
2. Steaks and burgers are best grilled using direct heat. When the charcoal briquesttes or gas grill is ready, arrange the meat in a single layer, uncovered, directly over the heat source.
3. Salt your steaks right before you cook them for the best sear.

The Right Pan

Cooking beef doesn’t require fancy gourmet cookware. Having and using the right pans can make the difference in serving great steaks. A pan’s weight and material are factors in choking the best to use. Use pans thick enough to heat evenly without scorching and appropriate type for cooking style you are using:

• For browning, pan-broiling, pan-frying and stir frying, use copper or aluminum pans. They conduct heat easily and respond quickly to temperature changes.
• For frying, braising and simmering is best done in cast iron pans, which are slow to heat, but hold the heat for a long time.
• Stainless steel conducts heat less effectively and can heat unevenely. Glass conducts heat poorly.
• Non-stick surfaces are easier to clean and allow cooking with less fat.
• Use a rack when roasting and broiling beef to allow fat to drip away when cooking. Place the beef on the rack in the broiler or roasting pan.
• Use the pan size called for in the recipe. A too-small pan causes crowding which hinders browning and can resilt in spillovers. A pan that is too large can cause over-cooking.

What You should Know:

Keep it safe and good. Fresh meat is perishable food and must be stored properly in the refrigerator or freezer to avoid spoilage and food-borne illness.

• 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.

Questions About Thawing Your Steaks

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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 to Broil Steaks in the Oven

Place steaks 2 to 3 inches from the heat source.

How to Grill Steaks: Charcoil or Gas

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.

How can You Tell if 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.

Steaks from Lobsteranywhere

Lobsteranywhere offers exceptional steaks to pair with our live, cold-water lobster and frozen lobster tails. Whether it is our fabulous fork-tender filet mignons or our USDA Prime center-cut New York strip steaks, you’ll experiene some of the best cuts of beef just about anywhere.