Your Cooking Guide
Although there are many shapes and sizes or outdoor grills (gas and charcoal) , there are some general tips that apply to almost all-outdoor cooking. A grill lid regulates temperature. Keeping the lid on will speed up cooking time and reduce flare-ups. Raising the lid lowers the temperature.
Always preheat a grill or let the charcoal acquire a thin coating of gray ash and red glow. The Steak Cooking Chart can serve as a basis for grilling or oven broiling, however, keep in mind that cooking time will vary with weather, fire, placement on the grill and degree of doneness desired, so check food carefully. Cooking bone-in cuts will take longer than boneless cuts.
All of our roasts are especially easy to prepare in the oven. You will want to leave the roasts uncovered so they will brown nicely for you. If a roast has netting, leave it on while cooking. A meat thermometer is the most accurate way to determine doneness in large cuts of meat. Also, keep in mind, that density, not weight, determines the length of cooking time. Thermometer readings should be 115°-120° for rare, 125°-130° for medium-rare, and 135°-140° for medium.
These ovens are relatively new to home cooking. With convection ovens, you can roast faster or bake at temperatures lower than a conventional oven. Please take the time to check your owner’s manual regarding the type of cooking pans recommended for use in your convection oven. Several customers have enjoyed broiling steaks in their convection ovens.
Broil directly on the rack with the door closed. It is not necessary to turn your steaks when cooking in a convection oven. Here are some brief suggestions:
Convection Oven Timing
DO NOT THAW
Preheat oven on 450° for 10 minutes. For medium-rare doneness, allow approximately:
- 2-22 minutes for a 6 oz. Filet Mignon
- 18 minutes for an 11 or 12 oz. Boneless Strip Sirloin
- 20-22 minutes for an 8 oz. Filet of Prime Rib
- 24-26 minutes for an 8oz. Top Sirloin
Many of our items can be easily prepared in the microwave. However, it is our opinion at Familifood Club, that red meat roasts, steaks and chops are at their best when cooking is left to traditional broilers, grills and ovens. Tender red meats cook unevenly in the microwave oven. They do not have the characteristic flavor and browned appearance, and it is difficult to achieve the exact doneness desired.
When cooking your steaks, follow the chart on the inside of the back cover. Try to turn your steaks just once. They’re ready to turn when the meat juices start to bubble up through the meat to the top of the steak. To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have springy firmness and well-done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.
Although not ideal, satisfactory results can be obtained with this method. Slight time adjustments may be necessary. Consult your owner’s manual.
Times and temperatures in this guide are based on conventional ovens. Keep in mind that household current can affect the temperature in a conventional electric oven, particularly at peak load times.
Broiling in the Oven
Broiling is a rapid, high heat cooking method that is used for tender cuts of meat and fish. A two-part pan is used for broiling meat. Always preheat the oven. Turn oven control to “Broil” and leave the oven door ajar, when using an electric oven. Check to make sure the food is 2-3″ away from the heat.
Cooking from Frozen
When time permits, it is preferable to cook your steaks from the thawed state. However, very good results can be obtained by cooking your steaks while still frozen. Just remember to allow more cooking time. For juicier and more flavorful steaks, use tongs when handling and turning. Piercing the steak with a fork allows the juice to escape. Please remember that the test kitchen equipment may vary considerably with yours in the amount of heat produced and the best distance of the meat from the heat source. If you are in doubt as to whether your oven is regulated correctly, an oven thermometer can be invaluable in the accurate preparation of your products from Familifood Club.
Your Steak Cooking Chart
Filet Mignons will take 30 seconds to 1 minute less time.
The cooking times below are for fully thawed steaks.
The Steak Cooking Chart is based on Grilling with Charcoal. When using a Gas Grill, you can use the chart below as a guide. You may want to consult the owner’s manual that came with you grill as well.
Please remember that the test kitchen equipment may vary considerably from yours in the amount of heat produced and the best distance of meat from the heat source.
Storage, Thawing & Cooking
Familifood Steaks are aged cuts of grainfed, western beef, insta-frozen at the peak of flavor. Our natural aging process imparts a distinct flavor and tenderness to the beef. Here’s how to care for your Familifood Steaks.
All Familifood Steaks are vacuum-sealed in plastic wrap. This special packaging keeps the meat fresh and flavorful up to three months in a freezing compartment that’s working properly.
Steaks that are thawed, but cool to the touch, can be refrozen with complete confidence that all their natural goodness and flavor will be retained. If the vacuum wrap has been removed, rewrap the steaks in a wrapper suitable for frozen products. You may safely refreeze frozen foods that have thawed if they still contain ice crystals or if they are still cold – about 40° F. – and have been held no longer than 1 or 2 days at refrigerator temperature after thawing. In general, if a food is safe to eat, it is safe to refreeze.
FOR BEST RESULTS, THAW ALL MEAT IN THE REFRIGERATOR
This allows for juicier, more flavorful steaks. Remove steaks or other items from corrugated box and place in a single layer on a tray. Always leave the wrapper on while thawing. Here are some approximate guidelines for thawing:
Large roasts or smoked meat items (over 4 lbs.) allow 4-7 hrs per lb.
Small roasts, poultry, or smoked meats (4 lbs. or less) allow 3-5 hrs per lb.
Steaks or chops allow 8-12 hrs.
For Quick, Safe Thawing…thaw steaks in cold water while still in their wrapper. For example Filet Mignons will take approximately 1 1/2 hours to thaw.
The microwave oven provides an alternative for thawing your steaks, although it is our least recommended method. If you choose to thaw your steaks in the microwave, keep the following in mind: Leave meat in wrapping – do not puncture — watch carefully as the outer portions will thaw first – standing time will complete thawing in the center. Meats thawed in the microwave will lose more of their natural juices, and therefore the final product may be drier and less tender than when thawed in the refrigerator.
All You Need To Know…
Handling Food Safely
Proper procedures when handling food will ensure the enjoyment of your products from Familifood Club. Here are some things to keep in mind:
- Always thaw your products in the refrigerator or one of the other recommended methods explained under the subhead “Thawing”. Never thaw products at room temperature.
- Food products will not last indefinitely in the freezer or refrigerator. Always plan to use your foods from Familifood Club in a reasonable amount of time.
- Do not use the same cutting board or planer for raw meats and cooked meats. Wash hands, utensils, cutting boards and counters that contact raw food.
- Cook meats to the proper degree of doneness. Ground meat items should be cooked to medium doneness; never serve ground meats raw or rare
- Do not allow cooked meats to stand at room temperature. Always refrigerate leftovers immediately.
Many of our products come vacuum packaged. This enhances the shelf life and preserves the flavor and texture of our products. This film should be left on while thawing in the refrigerator. With vacuum packaged seafood, a small slit or two should be made in the vacuum, and then the seafood should be placed in the refrigerator to thaw.
When preparing our items for cooking, always remove plastic or vacuum packaging.