Top Sirloin, Ribeye, New York Strip, and Filet Mignon (aka Tenderloin) 

• Grill, Broil or Pan-Fry
• 1 inch, or thicker is desirable
• Lightly oil skillet if pan-cooking
• Cooked Rare to Medium is BEST
• Will cook 1/3rd faster than beef
• Heat grill or skillet to 400-500 degrees before putting steaks on, then back heat down to 325 degrees
• Bring steaks to room temperature BEFORE cooking. Cooking cold meat toughens muscle fibers

Grill steaks 4-6 inches above medium hot coals.

(325 deg.) for the following times, depending on thickness.

Burgers (thawed) for medium doneness, On medium-high heat (350-400 degrees):

• 4 oz.= 4 min. total time                                                                                                

• 5 oz.= 5 min. total time                                                                                                

• 8 oz.= 7 min. total time

Again, Rare to Medium is best. The above cook times are the maximum you'd want to go to for best results.

• Maximum cooked internal temperature: 155-160 degrees (medium)
• The thicker the patty, the juicier it will be. (1/3 lb are our favorite. A full meal and thick enough to easily control doneness.)

Chuck, Arm, Sirloin Tip, Tri- Tip, & Round Roasts

• Sear on stove top or in broil in oven before roasting in 275 degree oven or preparing in slow cooker
• Add ½ cup liquid to roasting pan

Prime or Standing Rib, Strip Loin, & Tenderloin

• Use uncovered pan
• Coat with olive oil and season with favorite rub
• Sear on stove top or in 450 degree oven for 10 min., each side before roasting @ 200 degrees
• Roast at 200 degrees
• Do not cook past 140 degrees internal temperature

Hotdogs, Ring Bologna, Kielbasa (precooked)

• Heat thru by gently grilling on top rack, pan frying with lid, simmering or steaming
• Do NOT Boil. Boiling will cook out healthy & flavorful fats

Bratwurst

• Gently grill or pan fry (Do not boil. Simmer in beer & onions after grilling to keep warm. We HIGHLY recommend this technique!)