Steak Grilling: Tips

Preparing the Perfect Steak

BlueStem Beef is always “top choice” or “prime,” ensuring that your steak has plentiful marbling which produces tender, juicy, flavorful beef without marinade or extra seasoning.

• Best steaks for grilling – New York Strip, Filet and Ribeye
• Thaw slowly in the refrigerator (keep in sealed vacuum pack) for at least 24-36 hours. (please don’t thaw in the microwave)
• Remove from vacuum pack and bring to room temperature for at least 30 minutes.
• At this point you can rub on a light seasoning, if you choose.
• Prepare the grill -- charcoal or gas (we prefer charcoal) bringing it to a high temperature.
• Place steak on hot grill and sear on one side – about 3-4 minutes. Season lightly with salt and pepper if you didn’t add seasonings earlier.
• Turn over and sear for another 3-4 minutes, adding a little more salt and pepper.
• Depending on the preferred degree of doneness, you may need to keep the steak on the grill a few more minutes. However, we don’t recommend well-done steaks. Press lightly on the steak to check the colors of juices. A red tinge means rare to medium rare. Clear juices mean the steak is medium to well done.

Do’s & Don’ts

• DO thaw frozen steaks slowly in the refrigerator.
  DON’T thaw them in the microwave.
• DO season lightly, either with salt and pepper or your favorite rub.
  DON’T marinate BlueStem steaks. Why cover up the “naturally” good taste.
• DO test doneness by pressing on the steak to check color of juices.
  DON’T prick steak with a fork to test doneness.