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LET’S START COOKIN’
Season GC steaks liberally with coarse salt and pepper. Use medium-high heat to warm pan. Place the Kansas City steaks in the pan for about 1.5-2 minutes. Flip, sear for another minute.
For additional flavoring:
Pour sauce onto the steak and bon-appetit!
Grill Your Steak Like a Steakhouse
Heat is the key. One of the reasons fine restaurant steaks taste so good is because of their grilling methods. That is why you should set the temperature very high. The high heat sears the outside of the meat and locks in the juices. We recommend that you set your grill to its highest safe level. Then grill the steak quickly so that the outside is brown and the center is tender when cutting.
So when is it ready to be served?
Knowing exactly when to take the steak off of the grill is a skill that may take some time to learn. For many steaklovers, the desired look and texture of the center of their steak is a warm pink color.
We recommend using a meat thermometer to gauge the doneness of the steak (please see the Preparation page for more info). If you don't have a thermometer, a simple pressure test is an easy way to check your steaks. When getting close to having a done steak, press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well done steak will be firm. Once you get the hang of this trick, you should be able to remove steaks from the grill at just the right moment.
The picture below can be used as a reference.
To Use the cooking guide below for reference. These are total cooking times, divide in half for each side. Times are approximate and will vary depending on the type of grill, heat etc.
Give it a rest. Once the steak is ready, let it rest for 5 minutes in order to seal in and redistribute the tasty juices. The resting should be done in a place that is about room temperature and with only a loose covering over it.
Since the consumption of under-cooked meat can be very dangerous, we recommend all our customers to use a meat thermometer in order to make sure the minimum internal temperature has been reached. Using a meat thermometer is the only reliable means to instantly verify the internal temperature and also the best way to maximize the tenderness of the meat.
Using a meat thermometer will make you a safer and better cook!
The chart below shows the recommended internal temperatures for a medium-sized steak.
Degree of Doneness Gourmet USDA
Rare 125° to 130°F (53-55°C) 140°F
Medium-Rare 130° to 140°F (55-60°C) 150°F
Medium 140° to 150°F (60-65°C) 160°F
Medium-Well 150° to 150°F (65°C) 170°F
Seasoning & Marinades
We get a lot of question about seasoning and marinades and would love to share our best tips and tricks.
The purpose of a marinade is to both enhance the flavor and tenderize the meat. A marinade contains spices mixed with food acids such as citrus, wine or vinegar. Tender beef cuts need only short marinade times, from 15 minutes to 4 hours, while less tender cuts may benefit from a longer marinating time. Remember to always marinate the steaks in the refrigerator and never to save or reuse a marinade.
Our favorite marinade could be done by simply mixing:
Good Chow's delicious marinade
Blend the ingredients together, add the beef and store in an airtight container and keep in the refrigerator for about 4 hours. This will make your steak very tender and flavorful. Voila!
Unlike marinades, rubs and other types of seasoning are solely used for flavoring. They can consist of spices, herbs and other seasonings. In order to bind the dry seasoning, a small amount of olive oil, crushed garlic, soy sauce or mustard is usually added.
A basic and simple dry rub could be done by mixing salt, pepper, minced garlic and olive oil in small bowl and then rub the blended ingredients on both sides of the steak. Wait 10 - 20 minutes before cooking. For the most tender steaks (such as the Rib Eye) some people prefer only salt and pepper.
Good Chows frozen beef will be delivered to your home conveniently packed in a frozen container. Upon delivery, frozen beef should be stored in the freezer.
Refrigerator thawing - The easiest way to thaw your steaks is to put them in the refrigerator overnight. This is the safest way to thaw food, and it allows the steaks to retain all of its natural juices, which are essential for exceptional flavor. We do not recommend thawing steaks at room temperature or under hot water.
Quick cold water thawing - Do you want your steaks ready to be cooked within 30 minutes and can't wait for the fridge to work it's magic?
No problem. Put your vacuum-packed steaks in cold water for about 15 - 30 minutes or until completely thawed.
Note that the vacuum-package sometimes might leak while the product is thawing due to small pinholes that can occur during freezing or shipping. As long as the beef remains frozen and was refrigerated while thawing, there is no concern; however, we recommend using a baking dish or pan to catch fluids.
Keep in mind that the steaks should be brought to room temperature from the refrigerator about 1 hour before cooking.