Grilling Guide

 

How to grill the perfect steak

1:    Please remove thawed meat from the refrigerator 30 minutes before cooking.
2:    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.
3:   GIVE IT A REST    Always let steaks rest 5 minutes before slicing.

FILETS MIGNON

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

STRIP STEAKS, RIBEYE STEAKS & T-BONE/ 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