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)
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 |
