Grilling Tips

Rube’s Steaks arrive fresh, ready for the grill – Here’s how to take it from there

• Bring your steaks to room temperature by taking them out of the refrigerator about 30 to 45 minutes prior to grilling.

• Next, make sure your grill is at the right temperature. Medium/high heat is best. If you can hold the palm of your hand over the grill for 4 seconds or so, it’s about right.

• Place steaks on the grill, turning them only once using tongs or spatula. Do not use any utensil that will pierce the meat, allowing juices to escape.

• Use a meat thermometer to determine the temperature of your steak:

Rare 120º - 130º Cooked outside, cold center

Medium Rare 130º - 135º Cooked outside, pink inside, cool center

Medium 140º - 150º Warm center, pink throughout

Medium Well 155º - 165º Thoroughly cooked, thin pink center

Well 170º+ Thoroughly cooked, no pink anywhere

If you do not have a meat thermometer, use these times as a guide* for a medium done steak:

16oz. Filet 2 1/2” 19-24 minutes

12oz. Ribeye 1” 11-14 minutes

26oz. T-Bone 1 1/2” 14-19 minutes

20oz. Strip 2 1/2” 19-24 minutes

28oz.Top Sirloin 1” 11-14 minutes

*average cooking time depends on cut, thickness and grill temperature.