For best results thaw steaks before preparation. Make sure steak is completely thawed. The colder the steak, the longer it will take to prepare.

General notes: Turn steaks as they cook just once; they should be turned when the meat juices begin to bubble up through the meat to the top of the steak.


Broil: (3 inches from heat)
Medium Rare: 6-7 minutes per side
Medium: 8-9 minutes per side
Well: 9-11 minutes per side

Grill: (Medium coals, or medium heat for gas grills)
Medium Rare: 6-7 minutes per side
Medium: 8-9 minutes per side
Well: 9-11 minutes per side

Some cooks prefer to cook the first side a little longer that the second, since the second side is warming while you are cooking the first side.

Steaks will continue to cook after you remove them from the heat source, so stop cooking at the point when the steaks are slightly less done than desired.

Testing for doneness - The most critical point in preparing a great steak isn¿t when you start cooking, it¿s when you stop. The degree of doneness is absolutely essential to a steak¿s success. Several sources have recommended not cooking a steak to more than medium doneness. The length of time a steak is cooked directly affects the finished product. Well done steaks tend to be dry and chewy.

Medium Rare ¿145°F internal temperature
Medium - 160°F internal temperature (medium)
Well Done - 170°F internal temperature (well done)