Questions? 877.736.0193

Steaks

Cooking a perfect steak is easy to do at home when you use one of these proven methods.

Steakhouse Style

This is our favorite method to prepare thicker steaks- a quick skillet sear followed by an oven finish to desired doneness. This method is great for:

Steak or Roast Thickness Medium Rare Medium
Filet of NY York Steak 1.5" 19 to 26 min. 26 to 30 min.
Filet of Ribeye (10 oz.) 1.75" 14 to 23 min. 24 to 30 min.
Filet of Ribeye (6 oz.) 1.5" 12 to 15 min. 15 to 18 min.
Petite Tenderloin Filet (6 oz.) 1.5" 9 to 14 min. 15 to 19 min.
Tenderloin Filet (8 oz.) 1.5" 14 to 19 min. 19 to 25 min.

Alternate Methods

Searing

Searing is faster and more appropriate than oven-broiling for thinner, tender cuts of beef. No water or fat is added to the pan, except in the case of seasoning “new” cast iron. Drippings from beef should be removed if and when they accumulate. This method is great for:

Step-by-step Instructions

Step 1 - Season

Heat oven to 350°F. Meanwhile, heat 12-inch cast iron skillet* over medium heat until hot. Season steaks with salt and pepper or your favorite seasoning blend; place steaks in skillet.

Step 2 - brown steaks

Brown steaks 4 minutes, turning once.

Step 3 - Cook Steaks

Place skillet into preheated oven; cook according to chart, turning once. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium doneness.

Step 4 - Tent Steaks

Remove steaks from skillet; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.)

Steak or Roast Thickness Medium Rare Medium
Traditional Ribeye (14 oz.) 1" 10 to 15 min. 16 to 21 min.

Cowboy Chop

This is our favorite method to prepare thicker steaks, particularly the impressive Double R Ranch Cowboy Chop. A quick skillet sear followed by an oven finish to desired doneness.

Steak or Roast Thickness Medium Rare Medium
Cowboy Chop Bone-In Ribeye (Serves 2) 2 lbs (2 inches thick) 40 to 50 min. 51 to 61 min.

Direct Grilling

Direct heat grilling is cooking food directly over the heat source throughout the entire cooking process. This method is great for:

Steak or Roast Thickness Medium Rare Medium
Cap of Ribeye 1 lb 12 oz. 8 to 16 min. 17 to 26 min.
Filet of Ribeye (6 oz.) 1.5" 12 to 17 min. 18 to 24 min.
Petite Tenderloin Filet (6 oz.) 1.5" 13 to 18 min. 19 to 24 min.
Traditional Ribeye (14 oz.) 1" 9 to 14 min. 15 to 20 min.

Alternate Methods

Indirect Grilling

Indirect heat uses the heat and the smoke of the grill to cook low and slow. Essentially, an oven is created in the grill. This method is best for thicker steaks. This method is great for:

Steak or Roast Thickness Medium Rare Medium
Cowboy Chop Bone-In Ribeye (Serves 2) 2" 42 to 52 min. 53 to 63 min.
Filet of Ribeye (10 oz.) 1.75" 24 to 30 min. 30 to 36 min.
Filet of Strip Loin (10 oz.) 1.5" 21 to 29 min. 30 to 40 min.
Tenderloin Filet (8 oz.) 1.5" 22 to 28 min. 28 to 35 min.

Cap of Ribeye

Direct heat grilling is cooking food directly over the heat source throughout the entire cooking process. We recommend preparing the succulent Cap of Ribeye directly on the grill.

Steak or Roast Thickness Medium Rare Medium
Cap of Ribeye aka "Butcher's Butter" Approx 28 ozs 8 to 16 min. 17 to 26 min.