Grilling & Cooking Preparation
For best results, remove the vacuum-sealed steaks from the box and thaw overnight in your refrigerator. You can also thaw the sealed steaks in cold water for 30-45 minutes. After cooking, allow the steaks to rest 3-5 minutes before serving. Verify the degree of doneness by using your kitchen thermometer.
The cooking times below are in minutes and based on fully thawed steaks.
Boneless Ribeye Steak
| THICKNESS | RARE | MEDIUM RARE |
MEDIUM | MEDIUM WELL |
| 1 inch | 8-11 mins | 9-12 mins | 10-13 mins | 12-15 mins |
| 1.5 inch | 11-14 mins | 12-15 mins | 13-16 mins | 15-18 mins |
Boneless Strip Steak
| THICKNESS | RARE | MEDIUM RARE |
MEDIUM | MEDIUM WELL |
| 1 inch | 8-11 mins | 9-12 mins | 10-13 mins | 12-15 mins |
| 1.5 inch | 11-13 mins | 12-14 mins | 13-15 mins | 15-17 mins |
Tenderloin
| THICKNESS | RARE | MEDIUM RARE |
MEDIUM | MEDIUM WELL |
| 1 inch | 5-7 mins | 7-8 mins | 8-9 mins | 9-10 mins |
| 1.5 inch | 8-10 mins | 9-11 mins | 10-12 mins | 11-13 mins |
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