See cooking instructions for your hand-cut prime steaks below videos.
Blackened Maine Lobster Tail
INGREDIENTS
14 - 16 oz lobster tail
¼ cup softened butter
1 tablespoon Worcestershire sauce
Juice of 2 lemons
6 cloves of garlic (minced)
3 tablespoons blackening seasoning
INSTRUCTIONS
In mixing bowl, soften butter until spreadable. - Add remaining ingredients and combine thoroughly. - Preheat a cast iron pan to just below smoke point. - Spread the blackening butter mixture evenly on all sides of the lobster tail. - Sear the tail for 3 minutes on each side, gently pressing down on the lobster to prevent too much curling. - Remove pan from the heat and allow the tail to rest in the pan for an additional 5 minutes before serving
Pistachio Crusted Lamb Rack
INGREDIENTS
28 oz. lamb rack
1 ½ cup panko breadcrumbs
½ cup ground pistachio
1 cup Dijon mustard
1 Tablespoon paprika
2 Tablespoons extra virgin olive oil
INSTRUCTIONS
In mixing bowl, combine bread crumbs, pistachios, paprika and olive oil. Preheat cast iron pan on high heat. Season lamb rack with salt and pepper. Sear lamb on all sides. Preheat oven to 375 F. Once all sides are seared, roast lamb for 12 minutes in pan. Allow lamb to cool at room temperature. Coat all sides of lamb with dijon mustard. Dredge lamb in pistachio-breadcrumb mixture. Roast lamb for additional 15 minutes for medium rare and 7 more minutes per each degree of further doneness.
Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
INGREDIENTS
1 cup crumbled blue cheese
1 medium onion, diced
¼ pound bacon, roughly chopped
1 tablespoon Lea and Perrins Worcestershire
2 tablespoons orange juice
INSTRUCTIONS
Preheat the oven to 375F. In a medium pot, add chopped bacon and cook over medium heat. Add the onion and allow to caramelize for 15 minutes. In a separate bowl, mix blue cheese, Worcestershire, and orange juice. Pour the onions and bacon into the bowl with the blue cheese while still hot. Whip together with a wooden spoon. Meanwhile, place a cast iron pan on the stove over high heat. Season the ribeye with salt and black pepper. Sear for 3 minutes per side to create a crust. Top the entire steak with the blue cheese, bacon and onion mixture. Place the pan in the oven and roast for 15 minutes for medium rare.
Ten Tips To Grill the Perfect Steak
Pan-Seared & Broiled Filet Mignon
Grilled New York Strip
Cooking instructions for your hand-cut prime steaks
Remove your hand-cut steaks from the refrigerator 30 minutes before cooking. Pat the steaks dry with a paper towel, brush with olive oil, and rub both sides with coarse kosher or sea salt and fresh ground pepper.
When cooking is complete, let steaks rest 5 minutes before slicing or serving.
OUTDOOR GRILLING
- Sear the steaks on a hot grill without turning for 2 to 3 minutes on each side.
- After seraing both sides, reduce heat to medium/ Continue to cook by flipping steaks evenly with tongs every 3-4 minutes until reaching desired temperature in the timing suggestions on the chart provided.
INDOOR COOKING
Pan Searing
- Heat a seasoned cast iron skillet or saute pan to smoking hot on the stovetop.
- Add a small amount of oil to the hot pan and swirl to coat the bottom.
- Add seasoned steaks to the hot pan, stepping back to avoid any hot oil splatter.
- After 2 minutes, flip the steaks with tongs, being careful not to pierce the steaks. Allow the steak to cook for 2 more minutes.
- After searing each side, reduce heat to medium. Continue cooking by flipping steaks evenly every 1-3 minutes until reaching desired temperature in the timing suggestions on the chart below.
- Preheat the oven to 375 degrees.
- Heat a seasoned cast iron skillet or saute pan to smoking hot on the stovetop.
- Add a small amount of oil to the hot pan and swirl to coat the bottom.
- After searing steaks for 2 minutes on each side, transfer the pan with steaks to the middle rack in a preheated oven and cook to desired temperature using the timing suggestions in the chart below.
Thickness and Temperature | 1 Inch | 1.25 Inch | 1.75 Inch |
Rare (120-130ºF) Cool red center |
8 min | 10 min | 12 min |
Medium Rare (130-140ºF) Hot red center |
10 min | 12 min | 14 min |
Medium Well (150-160ºF) Hot pink center |
18 min | 20 min | 22 min |
Well (over 160ºF) No pink center |
20 min | 23 min | 26 min |