Steak Cooking Chart

Filet Mignon

Considered the 'Queen of Steaks' is from the heart of the tenderloin. This mild-flavored cut is so tender it can often be cut with a fork.

 

Suggested cooking time for 1 - 1 1/2" thickness...

 

 

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

 

 

Suggested cooking time for 1 3/4 to 2" thickness...

 

 

Very Rare 5-6 minutes
Rare 6-8 minutes
Medium Rare 8-10 minutes
Medium 10-12 minutes
Well done Not Recommended

 

 

Rib Eye Steak (1" thick)

 

 

Cut from the heart of the Prime Rib, this tender steak is highly flavorful and                   marvelously juicy.

 

 

Suggested cooking time...

 

 

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

 

 

Sirloin Steak (3/4 - 1 1/4" thick)

 

 

Cut from the loin, the Sirloin Steak has a robust taste and texture.

 

 

Suggested cooking time...

 

 

Very Rare 5-6 minutes
Rare 7-8 minutes
Medium Rare 8-12 minutes
Medium 12-16 minutes
Well done Not Recommended

 

 

New York Strip Steak (1 1/4 - 1 1/2" thick)New York Strip

 

 

Known as the 'King of Steaks', this tender and flavorful Sirloin Strip   steak is trimmed and cut from the heart of the loin.

 

 

Suggested cooking time...

 

 

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

 

 

Porterhouse Steak (1 1/4" thick)

 

 

This extra heavy cut is a combination of a Filet Mignon and a juicy New York Strip.

 

 

Suggested cooking time...

 

 

Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well done Not Recommended

 

 

T-Bone Steak (1 1/4" thick)

 

 

This generous cut is a slightly smaller version of the Porterhouse.

 

 

Suggested cooking time...

 

 

Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well done Not Recommended

 

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