Beef
DELMONICO STEAK: Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. Test steak next to bone. Baking - Bake at 375° F in a shallow baking pan for 15 minutes, turn and bake another 10 minutes for med rare, 15 minutes for med, or 20 min for well.
FILET MIGNON: Best Method - Grilling. Thaw in Refrigerator Overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method- Baking. Thaw in Refrigerator Overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
FILET OF SIRLOIN: Best Method - Grilling. Thaw in Refrigerator Overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method- Baking. Thaw in Refrigerator Overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
GROUND SIRLOIN: Grilling - adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines. Broiling - Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes. Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.
MEATBALLS: Pan Fry - preheat pan at medium heat. Cook on medium for 12 minutes. Bake - preheat oven to 475°. Bake 12-14 minutes. Serve as hors d'oeuvres or over spaghetti with sauce.
NEW YORK STRIP STEAK: Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. Baking - Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 10 minutes for med rare, 15 minutes for med, or 20 min for well.
PORTERHOUSE T-BONE: Best Method - Grilling. Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method - Baking. Thaw in refrigerator overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
SIRLOIN FILET: Best Method - Grilling. Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method - Baking. Thaw in refrigerator overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med. rare, 10 minutes for med., or 15 min for well done. Quickest thawing method - keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
SIRLOIN STEAK BURGERS: Grill - adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines. Broiling - Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes. Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.
VEAL CHOPS: OVER RED-HOT CHARCOAL. For 1 1/4" thickness: Rare-cook 5 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 5 more minutes. Well-cook 9 minutes, turn over, cook 7 more minutes. For 1 1/2" thickness: Rare-cook 6 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 6 more minutes. Well-cook 10 minutes, turn over, cook 8 more minutes. IN PRE-HEATED OVEN, BROIL 2-3" FROM HEAT. For 1 1/4" thickness: Rare- cook 7 minutes, turn over, cook 5 more minutes. Medium-cook 8 minutes turn over, cook 7 more minutes. Well-cook 12 minutes, turn over, cook 10 more minutes. For 1 1/2" thickness: Rare- cook 7 minutes turn over, cook 6 more minutes. Medium-cook 9 minutes, turn over, cook 7 more minutes. Well-cook 13 minutes, turn over, cook 11 more minutes.
VEAL CUTLETS: Defrost and lightly flour and saute' for approximately 2 minutes on each side.
How to grill the perfect steak:
CHILL OUT
Please remove thawed meat from the refrigerator and let rest at room temperature for at least 30 minutes before cooking.
READY, SET, SEAR!
Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with lid closed. Then transfer steak to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling.
GRILLING TIMES
Times are organized by thickness and temperature for easy grilling. Grill times are suggested guidelines only, actual times may vary depending upon your grill type and temperature.
GIVE IT A REST
Always let steaks rest 5 minutes before slicing.
FILETS MIGNON & CENTER-CUT RIBEYES
Thickness Rare 110 to 120F Medium Rare 120 to 130 F Medium 130 to 140 F
1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE
1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE
2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS
Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F
1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE
1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE
1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE
1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE
2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE