THAW GENTLY

The best flavor and texture result when products are completely thawed slowly in the refrigerator. Set packaged product on a plate or tray to catch any liquid. Place in the refrigerator and let it slowly defrost. Steaks less than one pound generally thaw overnight. For roasts and larger cuts, allow six hours for each pound of product.

KNOW YOUR EQUIPMENT

Knowing your cooking equipment is the first step to cooking a great piece of beef. If grilling, know the hot spots and how to regulate the heat of the grill. If roasting, ensure the oven is properly calibrated.

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AIR IT OUT

For an exceptional sear, thaw steaks, remove steaks from packaging and pat dry with paper towels. Allow to air dry in the refrigerator for at least 12 hours or overnight. When air drying in the refrigerator, it is best to use a rack to allow air flow over and under the entire surface of the meat.

TEMPER, TEMPER

Before cooking, remove the cut of beef from the refrigerator and let it rest for 1-2 hours at room temperature. Tempering allows for more efficient cooking and eliminates uneven temperature variation within the beef. Roasts may need to be tempered longer.

SEASON GENEROUSLY

Once the beef is at room temperature, season generously with kosher salt. Cover the entire surface area on both sides.

Make the Cut

When it is time to serve, look for the direction of the muscle fibers and cut across it. This is called slicing against the grain. This technique shortens the muscle fibers and makes each bite
more tender.

Season with Finishing Salt

Finishing salts are larger salt flakes and add a subtle crunch and burst of salinity to the final presentation. Just a pinch is all that is needed to a fully rested piece of beef before serving.

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