Steak Tips



Expert advice for juicer, more flavorful steaks.

CHOOSE THE RIGHT STEAK
For prime cuts like T-bone, porterhouse, New York strip and top sirloin, choose cuts with plenty of marbling (layers of fat) to ensure that the meat stays moist as you cook it. Flank steak and London broil are great for a crowd and should be marinated in advance for best results.

TURN, DON'T STAB
Use long-handled tongs rather than a fork to turn steaks.

KNOW WHEN IT'S DONE
Check with an instant-read meat thermometer for the following temperatures:
 

Medium Rare	135 - 140ºF
Medium	145 - 150ºF
Medium Well	155 - 160ºF
Well Done	160ºF and above