How to cook a Pre® steak:
- Pull from fridge and let sit for 10 min. Pat dry.
- Salt and add a little high-heat oil to both sides.
- Place in cast-iron or non-stick pan preheated to medium high.
- Cook according to chart below. For perfect results, test steak on both ends with food thermometer. Use coolest temperature to indicate ‘doneness.’
- Let rest for 7 minutes. Devour.
| TOP SIRLOIN | Temperature (Coolest Spot) | Average Time / Side |
| RARE | 95-105°F | Average 5-6min/side |
| MED RARE | 105-115°F | Average 6-8min/side |
| MEDIUM | 115 - 125°F | Average 10-13min/side |
| MEDIUM WELL | 125 - 135°F | Average 10-13min/side |
| FILET MIGNON | Temperature (Coolest Spot) | Average Time / Side |
| RARE | 95-105°F | Average 3.5-4min/side |
| MED RARE | 105-115°F | Average 4-4.5min/side |
| MEDIUM | 125 - 135°F | Average 4.5-5min/side |
| MEDIUM WELL | 135-145°F | Average 5-5.5min/side |
| RIBEYE | Temperature (Coolest Spot) | Average Time / Side |
| RARE | 95-105°F | Average 3.5-4min/side |
| MED RARE | 105-115°F | Average 4-4.5min/side |
| MEDIUM | 115-125°F | Average 4.5-5min/side |
| MEDIUM WELL | 125-135°F | Average 5.5-6min/side |
| NEW YORK STRIP | Temperature (Coolest Spot) | Average Time / Side |
| RARE | 90-100°F | Average 3-4min/side |
| MED RARE | 100-110°F | Average 4-5min/side |
| MEDIUM | 115 - 125°F | Average 5-6min/side |
| MEDIUM WELL | 125-135°F | Average 6-7min/side |
steak recipes we are proud of:
- Ribeye: Cumin and Salt Rubbed Ribeye with Green Chutney
- New York Strip: Tumeric Rubbed New York Strip with Kale Mashed Potatoes
- Filet Mignon: Grilled Filet Mignon with Heirloom Tomatoes and Balsamic Reduction
- Top Sirloin: Surf and Turf Zucchini Noodle Scampi
