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t-bone steak


filet steak

Image 2 courtesy Kentucky Beef Council.


Cooking Tips

Because Emtman Brothers Beef is naturally-lower in fat, it cooks faster. In fact, it cooks in one-third less time than traditional beef. For best results, be careful not to overcook. Cook the meat very quickly or slowly - never in between. You will find it tastes best when cooked to an internal temperature of 145° to 150°, just as you would cook a medium rare to medium cut of traditional beef.


Portion Size

4 oz.
4 oz.
2 oz.
3/4 inch thickness
4-6 lb.
2 oz.
4 oz.
1 inch cubes


15 minutes
10 minutes
20-25 minutes
approx. 8 minutes
15-18 minutes per lb.
1 minute/side
30-45 seconds/side
6-8 minutes

Grilling Tips

  1. Watch the steaks carefully during grilling.  Total time will vary with the type of steak, position of the grill, weather, temperature of the coals, and the degree of doneness desired.  The recommended doneness for this type of steak is rare to medium as it takes full advantage of the tenderness and flavor of the meat.

  2. The key to grilling success is using direct and indirect heat correctly.  Whether using a covered gas grill or covered conventional unit with charcoal or wood fire, the technique is the same.  Steaks are first seared over direct heat (maximum heat), then placed over indirect heat (reduced heat) for the remainder of the cooking time as shown to the left.  This method will cook your steaks at low to medium which will protect the flavor and tenderness.

  3. For additional flavor, coat steaks with 1/3 cup of either Worcestershire sauce or Italian Salad Dressing.  Marinate beef for at least 30 minutes before cooking, turning at least once to let the flavors penetrate.  Don't cut indentations or poke steaks with a fork in an attempt to tenderize them.  This will cause a loss of natural juices that enhance the flavor.  To determine doneness during cooking, make only a small slit to check color.

Broiling Tips

  1. Set oven regulator for broiling; preheat for 10 minutes.  During broiling, the oven door for electric ranges should be left ajar; the oven door for gas ranges should remain closed.  (However, consult your owner's manual for specific broiling guidelines.)

  2. Place thawed beef on rack of broiler pan.  Position broiler pan so that surface of beef is within specified distance from
    the heat.

  3. Turning once.  Add seasoning to taste after cooking.