Frequently Asked Questions

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How many hours should we defrost our steaks?

For best results, it is recommended to defrost steaks in the refrigerator for 12-24 hours for every inch of thickness before cooking. This means that if your steak is 1 inch thick, it would take around 12-24 hours to defrost in the refrigerator. It is important to avoid defrosting steaks at room temperature or in hot water as it can lead to bacterial growth and foodborne illnesses.

How should I cook my steak?

Choose the right cut: Different cuts of steak have different levels of tenderness and marbling, which can affect how they should be cooked. For example, a tenderloin steak (filet mignon) is very lean and tender and is best cooked quickly over high heat, while a ribeye steak has more marbling and is best cooked over lower heat to allow the fat to melt and flavor the meat.
Season the steak: Before cooking, season the steak generously with salt and pepper (and any other spices you like) to enhance the flavor.
Preheat the pan or grill: If you are cooking on a stove or grill, preheat it to medium-high heat (around 375-400°F) before adding the steak. This will help ensure that the steak cooks evenly and develops a nice crust.
Cook the steak: There are several methods for cooking steak, including grilling, pan-frying, broiling, and sous vide. Here are some basic guidelines for each method:

Grilling: Place the steak on a hot grill and cook for 3-4 minutes per side for a medium-rare steak, or longer if you prefer it more well-done.
Pan-frying: Heat a large skillet over medium-high heat and add a bit of oil or butter. Add the steak to the pan and cook for 3-4 minutes per side for a medium-rare steak, or longer if you prefer it more well-done.
Broiling: Preheat the broiler and place the steak on a broiler pan or wire rack set over a baking sheet. Broil for 3-4 minutes per side for a medium-rare steak, or longer if you prefer it more well-done.
Sous vide: Vacuum-seal the steak and cook it in a water bath at the desired temperature for your desired level of doneness. Finish by searing the steak in a hot skillet or on the grill.

Rest the steak: After cooking, let the steak rest for a few minutes to allow the juices to redistribute and prevent them from running out when you cut into the steak.

How do I know when my steak is cooked to perfection?

To know when your steak is cooked to perfection, use a meat thermometer to check the internal temperature. For a rare steak, it should be 120-130°F, for medium-rare, it should be 130-135°F, for medium, it should be 135-145°F, for medium-well, it should be 145-155°F, and for well-done, it should be 155°F and above. Alternatively, use the touch method to estimate doneness - a rare steak will feel very soft, while a well-done steak will feel very firm.

Can we travel our steak without cooler or insulated bag?

No, it is not recommended to travel with steak without a cooler or insulated bag. Raw meat, including steak, is perishable and can spoil quickly if not stored properly. It's important to keep it at a safe temperature below 40°F (4°C) to prevent bacterial growth, and a cooler or insulated bag with ice packs or frozen gel packs is the best way to do this.

How long can we travel the steak?

The length of time you can travel with steak depends on how well it is packed and the temperature it is stored at during travel. If you are using a cooler or insulated bag with ice packs or frozen gel packs, the steak can usually be transported for several hours (4-6 hours) without spoiling, as long as the temperature is kept below 40°F (4°C).

What is the best wine pairing for steak?

Red wines are generally considered the best pairing for steak, as their bold and tannic flavors complement the rich, savory flavors of the meat. Here are some of our best-selling red wines to pair with steak: Cabernet Sauvignon, Merlot, Malbec & Syrah/Shiraz.

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