Steak Cooking Guidelines

According to the USDA beef should be cooked to 145°F, but our Chefs recommend cooking it between 125°F - 135°F.


Temperature Guide

Rare: 125°F - 130°F 

Medium Rare: 130°F - 135°F 

Medium: 140°F - 145°F 

Well Done: 160°F and higher 


Cooking Methods


1. Searing 

Salt is important not only for flavor but also for moisture. Season your steak with salt before you cook to draw out excess moisture and ensure a rich brown crust. In a very hot cast iron skillet, heat canola oil or butter. Your steak should always be room temperature before you begin. Sear evenly on both sides, turning frequently. Your preferred doneness determines the cook time, which can vary from 3 to 9 minutes per side depending on the cut and thickness.


2. Grilling 

Season your steak with salt before you cook to draw out excess moisture and ensure a rich brown crust. Make sure you clean your grill grates well before you begin. Char build up on the grates will affect the flavor of your steak. After cleaning, get the grates as hot as possible. Watch for flare ups from the dripping fat and make sure to turn often and cook evenly. Your preferred doneness determines the cook time, which can vary from 3 to 9 minutes per side depending on the cut and thickness.


Resting and Serving 

After you cook your steak to your desired temperature, make sure to let it rest before you carve. This allows the juices to redistribute and the proteins to relax. 5 minutes of rest for every inch of steak is a good rule of thumb.