Cooking and Grilling Steaks

Steak and lobster are a natural pair! Learn some tricks and tips to make your surf and turf dinner perfect! Find out how to store steaks and prepare for broiling or on the grill.

Be sure to browse our selection of steak and lobster dinners by mail order delivered to your home.

Preparing & Handling Steak

Grill Master Tips:
1. Grill room-temperature steaks for even cooking.
2. Salt your steaks right before you cook them for the best sear.

What You should Know:

• Steaks are flash frozen and vacuum-sealed in plastic wrap.
• Store fillets in the refrigerator meat compartment or in the coldest part of the refrigerator.
• Our vacuum-packed steaks can be refrigerated up to five days or kept in the freezer for up to 6 months
• Thaw steaks in the refrigerator with the wrapper on. Do not defrost meat in the microwave oven, as they will dry out. For quicker results thaw in a pan of cold water.
• Let a steak warm up to room temperature. While you wait, season the steak lightly with olive oil, salt and black pepper or your favorite steak rub.  As the steak warms up, it begins to “breathe” a little, allowing it to absorb the tenderizing seasonings.

Questions About Thawing Your Steaks

Cooking Steaks on the Grill – Tips for Perfectly Grilled Beef

Steaks are best grilled using direct heat. when the charcoal briquettes or gas grill is ready, arrange the meat in a single layer, uncovered, directly over the heat source. turn once during cooking.

1. Aim to turn your steaks over only once.
2. While grilling steak avoid using forks, which puncture a steak’s natural flavor seal. Tongs, handled gently, do the best job.
3. It’s a good idea to remove the steak from the broiler or grill slightly before the desired doneness as it will continue to cook for a short time after you remove it. Remember, it is better to undercook your steak, because you can always put steaks back on the grill!
4. Let your steaks stand for at least five minutes. This allows the meats natural juices to settle.
5. Refrigerate leftovers promptly after serving.

How to Broil Steaks in the Oven

Place steaks 2 to 3 inches from the heat source.

Thickness	Doness	Frist Side	After Turning
3/4 thick	Rare Medium Well	5 min. 7 min. 10 min.	4 min. 5 min. 8 min.
1 inch.	Rare Medium Well	6 min. 8 min. 11 min.	6 min. 8 min. 10 min.
1 1/4 inch.	Rare Medium Well	7 min. 8 min. 12 min.	5 min. 7 min. 10 min.
1 1/2 inch.	Rare Medium Well	7 min. 9 min. 13 min.	6 min. 7 min. 11 min.
1 3/4 inch.	Rare Medium Well	8 min. 9 min. 14 min.	7 min. 9 min. 12 min.

How to Grill Steaks: Charcoil or Gas

If you use a non-gas grill, make sure the briquettes have reached a chalky gray color that indicates proper heat before placing the steak on the grill. In order to preserve a uniform level of heat, don’t raise the grill lid until your ready to turn or remove the steaks.

Thickness	Donenss	First Side	After Turning
3/4 thick	Rare Medium Well	4 min. 5 min. 7 min.	2 min. 3 min. 5 min.
1 inch	Rare Medium Well	5 min. 6 min. 8 min.	3 min. 4 min. 6 min.
1 1/4 inch.	Rare Medium Well	5 min. 7 min. 9 min.	4 min. 5 min. 7 min.
1 1/2 inch.	Rare Medium Well	6 min. 7 min. 10 min.	4 min. 6 min. 8 min.
1 3/4 inch.	Rare Medium Well	7 min. 8 min. 11 min.	5 min. 7 min. 9 min.

How can You Tell if Your Steaks are Done?

The best way to test for doneness is to use an instant read thermometer. Another way to test for doneness is by pressing on the steak. The rarer the steak, the softer it will feel. As meat becomes more well done it will become firmer.

Steaks from Lobsteranywhere

Lobsteranywhere offers exceptional steaks to pair with our live, cold-water lobster and frozen lobster tails. Whether it is our fabulous fork-tender filet mignons or our USDA Prime center-cut New York strip steaks, you’ll experiene some of the best cuts of beef just about anywhere.