Steaks

Skirt Steak

44424 – Skirt Steak comes from the beef plate primal cut. It boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.

Grill:      

Preheat grill until very hot (about 500 – 550°F). Season steaks with salt and pepper, or as desired. Place steaks on preheated grill – they should sizzle. After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over. Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy. Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices. For advanced grillers: Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.

Broil: 

Preheat broiler according to oven manufacturer’s directions. Oven rack should be 3 to 5 inches from heating element. Place on perforated broiler rack, without overcrowding. Season steaks with salt and pepper, or as desired.
Place broiler rack in oven. When juices begin to rise to the top surface of the steaks, flip with tongs. After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer.
Remove steaks onto clean plate and allow them to rest approximately 5 minutes before serving.

Pan Roast:

Preheat oven to 325°F, and an ovenproof sauté pan on high heat on the stove. Season steaks with salt and pepper, or as desired. Preheat sauté pan on high heat and add a thin layer of oil. Heat until oil begins to shimmer. Gently add steaks to pan without overcrowding and sear about two minutes. Flip steaks with tongs and sear other side about two minutes.
Place pan in preheated oven for 5 to 7 minutes, or until steaks reach desired doneness. Use an instant-read thermometer for accuracy. Remove steaks from oven and place on clean serving plate. Remove any excess oil from pan. Use same pan to create a sauce. Add minced shallots and garlic to hot pan. Stir in red wine to deglaze pan, loosening up the browned bits. Boil briefly and whisk in a bit of chopped cold butter. Serve pan sauce over steaks.

NUTRITIONAL INFO:
Serving Size:6 oz
Calories:279
Total Fat:14 g
Saturated Fat:5 g
Cholesterol:97 mg
Sodium:114 mg
Carbohydrates:0 g
Fiber:0 g
Sugar:0 g
Protein:36 g

Ingredients:

Skirt steak

Allergens:

Flank Steak

43524 – One 24 oz. steak per package.

Grill: 
Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.


Stove Top: 

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.


Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes.

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:170
Total Fat:8g
Saturated Fat:4g
Cholesterol:55mg
Sodium:80mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:23g

Sirloin Jumbo Steak 24 oz.

43120 – Cut from the center of the sirloin, these popular steaks are tender, lean and flavorful. Now in jumbo size! One 24 oz. steak per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top: 

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes.

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:212
Total Fat:7.5g
Saturated Fat:2.8g
Cholesterol:75mg
Sodium:71mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:34g

Zesty Italian London Broil

42924 – One 24 oz. steak in zesty Italian marinade per package.

Broil:  

Let the London broil come to room temperature, about 40 minutes.

Preheat the broiler and pan for 10 minutes.  Slide the broiler pan out of the oven and put the steak on the pan.  Put the pan back in the top rack slot.  Your broiler pan should sit about 4 inches from the flame.

London broil only needs 4 – 5 minutes of cooking time on each side.  Set a timer to help you remember when to flip it.  An 8 minute steak will cook to rare while 10 minutes gives you a medium-rare steak.  Remove the meat from the oven and let it rest for 5 minutes before carving.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Grill:

Let the London broil come to room temperature, about 40 minutes.

Preheat grill to medium and place London broil on the grill.  Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak.  Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.

Allow London broil to rest for 5 minutes before carving.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:150
Total Fat:4g
Saturated Fat:1.5g
Cholesterol:65mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:26g

New York Strip 12 oz.

42812 – Well marbeled and bursting with that famous C.A.B. flavor! All time favorite cook out steak! One 12 oz. steak per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes.

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

 

Serving Size:4oz
Calories:203
Total Fat:6.9g
Saturated Fat:2.7g
Cholesterol:52mg
Sodium:69mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:33g

New York Strip Steaks, 10 oz.

42810 – Well marbled and bursting with that famous Certified Angus Beef flavor. All time favorite cookout steak! Two 10 oz. steaks per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes.

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:
Serving Size:4 oz
Calories:203
Total Fat:6.9g
Saturated Fat:2.7g
Cholesterol:52mg
Sodium:69mg
Carbohydrates:0
Fiber:0
Sugar:0

Protein:33g

New York Strip 8 oz.

42808 – Well marbeled and bursting with that famous C.A.B. flavor! All time favorite cook out steak! Two 8 oz. steaks per package.

Grill:  

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes.

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:203
Total Fat:6.9g
Saturated Fat:2.7g
Cholesterol:52mg
Sodium:69mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:33g

Teriyaki Top Sirloin Steaks, 6 oz.

42106 – Two 6 oz. top sirloins steaks, premarinated in a popular teriyaki marinade.

Top Sirloin Steaks, 10 oz.

42010 – Cut from the center of the sirloin, these popular steaks are tender, lean and flavorful. Two 10 oz. steaks per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:230
Total Fat:14g
Saturated Fat:6g
Cholesterol:85mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:23g

Top Sirloin Steaks, 8 oz.

42008 – Cut from the center of the sirloin, these popular steaks are tender, lean and flavorful. Two 8 oz. steaks per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:230
Total Fat:14g
Saturated Fat:6g
Cholesterol:85mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:23g

Ribeye Steak 10 oz.

41810 – A perennial favorite! The Ribeyes are cut from the tender “eye” of the Prime Rib and they have that same characteristic flavor and tenderness, too! Two 10 oz. steaks per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:275
Total Fat:15.8g
Saturated Fat:6.3g
Cholesterol:90mg
Sodium:81mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:31g

Ribeye Steak 8 oz.

A perennial favorite! The Ribeyes are cut from the tender “eye” of the Prime Rib and they have that same characteristic flavor and tenderness, too! Two 8 oz. steaks per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:275
Total Fat:15.8g
Saturated Fat:6.3g
Cholesterol:90mg
Sodium:81mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:31g

Porterhouse Steak 20 oz.

41620 – Like a “king” T-Bone, the Porterhouse has one side with bone-in strip sirloin and the other has a filet mignon. Like having both of these great steaks on your plate! One 20 oz. steak per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:200
Total Fat:8.4g
Saturated Fat:3.2g
Cholesterol:61mg
Sodium:80mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:29g

Porterhouse Steak 16 oz.

41616 – Like a “king” T-Bone, the Porterhouse has one side with bone-in strip sirloin and the other has a filet mignon. Like having both of these great steaks on your plate! One 16 oz. steak per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:200
Total Fat:8.4g
Saturated Fat:3.2g
Cholesterol:61mg
Sodium:80mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:29g

T-Bone Steak 16 oz.

41416 – The “twin” T-Bone steak has bone in strip sirloin on one side of the bone, and tasty filet mignon on the other! One 16 oz. steak per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:200
Total Fat:8.4g
Saturated Fat:3.28
Cholesterol:61mg
Sodium:80mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:29g

T-Bone Steak 14 oz.

41414 – The “twin” T-Bone steak has bone in strip sirloin on one side of the bone, and tasty filet mignon on the other! One 14 oz. steak per package.

Grill:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).

Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds).  Then, move the steak to the medium heat part of the grill.

Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare.  Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.

Let the steak rest for 5 minutes before serving.

Stove Top:

Let thawed steak come to room temperature, about 40 minutes.

Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.

Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees.  Cook an addition 2 minutes for medium and an additional 4 minutes for well done.

Let the steak rest for 5 minutes before serving.

Oven:

Let thawed steak come to room temperature, about 40 minutes.  Season the steak to taste if desired.

Set your oven to broil and preheat for 10 minutes. 

To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.

Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.

Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.  Flip and sear the other side for 30 seconds.

Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.

Flip and broil another 2 minutes At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Let your steak rest for 5 minutes before serving.

NUTRITIONAL INFO:

Serving Size:4oz
Calories:200
Total Fat:8.4g
Saturated Fat:3.2g
Cholesterol:61mg
Sodium:80mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:29g

London Broil, Extra Large

41224 – One 24 oz. steak (cut from inside round) per package.

Broil:

If desired, marinate London broil with your favorite marinade 6 – 8 hours or overnight.

Let the London broil come to room temperature, about 40 minutes.

Preheat the broiler and pan for 10 minutes.  Slide the broiler pan out of the oven and put the steak on the pan.  Put the pan back in the top rack slot.  Your broiler pan should sit about 4 inches from the flame.

London broil only needs 4 – 5 minutes of cooking time on each side.  Set a timer to help you remember when to flip it.  An 8 minute steak will cook to rare while 10 minutes gives you a medium-rare steak.  Remove the meat from the oven and let it rest for 5 minutes before carving.

Grill:

If desired, marinate London broil with your favorite marinade six to eight hours or overnight.

Let the London broil come to room temperature, about 40 minutes.

Preheat grill to medium and place London broil on the grill.  Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak.  Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.

Allow London broil to rest for 5 minutes before carving.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:150
Total Fat:4g
Saturated Fat:1.5g
Cholesterol:65mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:26g

London Broil

41216 – One 16 oz. steak (cut from inside round) per package.

Broil:

If desired, marinate London broil with your favorite marinade 6 – 8 hours or overnight.

Let the London broil come to room temperature, about 40 minutes.

Preheat the broiler and pan for 10 minutes.  Slide the broiler pan out of the oven and put the steak on the pan.  Put the pan back in the top rack slot.  Your broiler pan should sit about 4 inches from the flame.

London broil only needs 4 – 5 minutes of cooking time on each side.  Set a timer to help you remember when to flip it.  An 8 minute steak will cook to rare while 10 minutes gives you a medium-rare steak.  Remove the meat from the oven and let it rest for 5 minutes before carving.

Grill:

If desired, marinate London broil with your favorite marinade six to eight hours or overnight.

Let the London broil come to room temperature, about 40 minutes.

Preheat grill to medium and place London broil on the grill.  Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak.  Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.

Allow London broil to rest for 5 minutes before carving.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:150
Total Fat:4g
Saturated Fat:1.5g
Cholesterol:65mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:26g

Filet Mignon 8 oz.

40508 – Impressive filets are from the heart of the beef tenderloin. Distinctive taste and tenderness in every steak. When only the best will do! Two 8 oz. steaks per package.

Grill:

Rest the filets at room temperature for 40 minutes.

Heat grill to medium-high (approximately 450 degrees) and season filets to taste.  Place the steaks on the grill and close the lid.  Grill on the first side for 6 minutes.  Flip and grill for another 6 minutes or until the filets reach an internal temperature of 145-150 degrees.

Tent with foil and let the steaks rest for 5 minutes.

Pan-Broil:

Remove thawed filet mignon from refrigerator and set on counter top to come to room temperature, about 40 minutes.

Pre-heat oven to 425 degrees.  Season filets to taste.

Heat a large oven-proof sauté pan (a stainless steel skillet works well; don’t use a non-stick pan) over medium-high heat.  Add 1 tablespoon of extra virgin olive oil and let it get hot.

Add the filets to the hot pan and let them cook for 4 minutes.  Use a timer and don’t move the filets around in the pan.  After 4 minutes, flip the filets and immediately transfer the sauté pan to pre-heated oven and set your timer.  Cook in the oven for 5 to 7 minutes depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare and 7 minutes for medium.

Remove the pan from the oven and transfer filets to a clean plate.  Do not leave filets in the sauté pan or they will overcook.  Tent with foil and let them rest for 5 minutes.

Spoon any juices from the sauté pan over the filets and serve immediately.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:190
Total Fat:10g
Saturated Fat:4g
Cholesterol:70mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:20g

Filet Mignon 6 oz.

40506 – Impressive filets are from the heart of the beef tenderloin. Distinctive taste and tenderness in every steak. When only the best will do! Two 6 oz. steaks per package.

Grill:

Rest the filets at room temperature for 40 minutes.

Heat grill to medium-high (approximately 450 degrees) and season filets to taste.  Place the steaks on the grill and close the lid.  Grill on the first side for 6 minutes.  Flip and grill for another 6 minutes or until the filets reach an internal temperature of 145-150 degrees.

Tent with foil and let the steaks rest for 5 minutes.

Pan-Broil:

Remove thawed filet mignon from refrigerator and set on counter top to come to room temperature, about 40 minutes.

Pre-heat oven to 425 degrees.  Season filets to taste.

Heat a large oven-proof sauté pan (a stainless steel skillet works well; don’t use a non-stick pan) over medium-high heat.  Add 1 tablespoon of extra virgin olive oil and let it get hot.

Add the filets to the hot pan and let them cook for 4 minutes.  Use a timer and don’t move the filets around in the pan.  After 4 minutes, flip the filets and immediately transfer the sauté pan to pre-heated oven and set your timer.  Cook in the oven for 5 to 7 minutes depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare and 7 minutes for medium.

Remove the pan from the oven and transfer filets to a clean plate.  Do not leave filets in the sauté pan or they will overcook.  Tent with foil and let them rest for 5 minutes.

Spoon any juices from the sauté pan over the filets and serve immediately.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:190
Total Fat:10g
Saturated Fat:4g
Cholesterol:70mg
Sodium:60mg
Carbohydrates:0
Fiber:0
Sugar:0
Protein:20g

Chopped Beef Steak

40306 – Lean beef ground and pattied into four 6 oz. steaks per package.

Stove Top:

Coat a frying pan with non-stick cooking spray and heat to medium-high.  Add thawed chopped steaks and cook until completely browned, approximately 5 – 7 minutes.  Flip them and continue cooking for another 5 -7 minutes or until they reach an internal temperature of 160 degrees.

Grill:

Heat grill to high and add thawed chopped steaks in a single layer.  Sear each side 1-2 minutes.  Reduce heat to medium and continue to cook for 7-9 minutes or until they reach an internal temperature of 160 degrees.

Oven:

Set oven broil and preheat for 10 minutes.  Place thawed steaks on rack in broiler pan so surface of beef is 2 – 3 inches from heat.  Broil 12 to 13 minutes, turning once or until they reach an internal temperature of 160 degrees.

NUTRITIONAL INFO:

Serving Size:4 oz
Calories:170
Total Fat:8g
Saturated Fat:3g
Cholesterol:61mg
Sodium:60mg
Carbohydrates:0g
Fiber:0g
Sugar:0g
Protein:23g

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