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Porterhouse/T-bone steak = 14-16 min.
Rib-eye steak = 11-14 min.
Filet mignon = 8-11 min.
Trim excess fat from meat to avoid flare-ups.
To preserve juices, use long-handled tongs for turning meat instead of a fork.
Preheat charcoal grills until a thin coat of gray ash covers the coals (about 30 minutes), or for gas grills, 10-15 minutes on HIGH, then turn dials down to MEDIUM-HIGH.
Let all cooked meats rest 2-3 minutes before carving to redistribute juice.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.