STEAK:

• Preheat your grill to high heat before putting the meat down.

• The ideal temperature for preparing steak is 450°F.

• Depending on the cut of meat and personal preference, temperature is considered “done” as follows:

  • Rare: 120-130°F internal temperature - Cool-to-warm red center, soft and tender texture, highly juicy.

  • Medium Rare: 130-135°F internal temperature - Warm red center, pink edges, considered the ideal balance of flavor and tenderness by most chefs as fat begins to render.

  • Medium: 135-145°F internal temperature - Warm pink center, little to no red remaining, firmer texture with balanced moisture.

  • Medium Well: 145-155°F internal temperature - Mostly brown throughout with a slight hint of pink in the center, firmer and less juicy.

  • Well Done: 155°F+ - Fully brown throughout with no pink, very firm and drier texture.

• Pull the steak off the grill 5°F before your target temperature and let it rest for 5 minutes. The resting heat will finish cooking it while keeping the juices inside. We recommend wrapping it in aluminum foil.