About Your Steak
Steaks are cut fresh to frozen. Shelf life of frozen steaks is 1 year from pack date. Steaks are vacuum sealed in oxygen barrier Cryovac to hold freshness and extend shelf life. Any discoloring is only temporary. Color will return 10-15 minutes after opening.
- Preheat oven to 425° F
- Remove steak from the cryovac package and pat dry using a paper towel. Season top and bottom with kosher salt and cracked black pepper (or steak rub) and set aside.
- Using an 8-12 inch oven-safe sauté pan with a heavy bottom or a cast iron pan, heat 2 tbsp of vegetable oil over medium/ high until oil is glistening and lightly smoking. Add steak to pan flat side down and sear on each side to ensure even coloring.
- Place entire pan into the preheated oven and cook to desired temperature. This can be achieved by using a probe thermometer inserted directly in the center of the steak
- RARE: 115° F
- MEDIUM RARE: 125° F
- MEDIUM: 135° F
- MEDIUM WELL: 145° F
- WELL DONE: 155° F
- Rest the steaks for 2-3 min before serving and add sea salt (or steak rub) on top just before serving.