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CHILL OUT Please remove thawed meat from the refrigerator 30 minutes before cooking.
READY, SET, SEAR! Gas or charcoal grill: Sear each side 1 minute over high heat then move to indirect heat or reduce heat to medium. Continue cooking to the times below.
GRILLING TIMES Organized by thickness and temperature makes grilling easy.
GIVE IT A REST Always let steaks rest 5 minutes before slicing.
FILETS MIGNON & CENTER-CUT RIBEYES
| Thickness | Rare 120° to 130° F | Medium Rare 130° to 140° F | Medium 140° to 150° F |
|---|---|---|---|
| 1.5" | 5 minutes EACH SIDE | 5.5 minutes EACH SIDE | 6 minutes EACH SIDE |
| 1.75" | 6 minutes EACH SIDE | 6.5 minutes EACH SIDE | 7 minutes EACH SIDE |
| 2" | 7 minutes EACH SIDE | 7.5 minutes EACH SIDE | 8.5 minutes EACH SIDE |
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS **
| Thickness | Rare 120° to 130° F | Medium Rare 130° to 140° F | Medium 140° to 150° F |
|---|---|---|---|
| 1" | 7 minutes EACH SIDE | 8 minutes EACH SIDE | 11 minutes EACH SIDE |
| 1.5" | 9 minutes EACH SIDE | 10 minutes EACH SIDE | 12 minutes EACH SIDE |
| 1.75" | 10 minutes EACH SIDE | 12 minutes EACH SIDE | 13 minutes EACH SIDE |
| 2" | 11 minutes EACH SIDE | 13 minutes EACH SIDE | 14 minutes EACH SIDE |
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