Our suggestion is to thaw the steaks first, although they can be cooked frozen. If cooking frozen, allow almost twice the time. For best results, use tongs when turning steaks, forks will pierce the meat, allowing juices to escape. Remember steaks will continue to cook a little after removing them from the grill or oven.

When cooking steaks follow the chart below:

Type of Steak	Thickness	Rare	Medium
Filet Mignon	1-¼" to 1-½"	8-10 minutes	10-12 minutes
New York Strip	1- 1 ¼"	8-10 minutes	10-12 minutes
Ribeye	1- 1 ¼"	8-10 minutes	10-12 minutes
Porterhouse	1- 1 ¼"	8-10 minutes	10-12 minutes
Top Sirloin	1- 1 ¼"	8-10 minutes	10-12 minutes

Cooking times are in total minutes. When cooking steaks, turn once.

To check the meat for doneness you can do the following touch test. Rare will be soft and spongy; medium will have a springy feel; and well done will be firm.

Note: These times are for cooking with electric, for cooking with gas increase the cooking time slightly. Preheat broiler, place on rack approximately 4" from heat.




Spice-Roasted Porterhouse Steaks

Prep Time: 10 minutes Cook Time: 30 minutes Ready In: 40 minutes Servings: 2 Two 2-inch-thick porterhouse steaks Olive oil 1 1/2 tablespoons Coriander-Herb Spice Rub Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak. Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet. All that these steaks need is about 30 minutes in a very hot oven: no browning, no sauce, no fuss.