DELMONICO STEAK
Grilling: Using a medium hot to hot grill, cook steaks about 3 min per side, then rotate. Repeat this process as needed until desired level of doneness is achieved. Test steak next to bone.
Baking: Bake at 375°F in a shallow baking pan for 15 minutes, turn and bake another 10 minutes for medium rare, 15 minutes for medium, or 20 min for well.
FILET MIGNON
Grilling: Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side, then rotate. Repeat this process as needed until desired level of doneness is achieved.
Baking: Thaw in refrigerator overnight. Bake at 375°F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for medium rare, 10 minutes for medium, or 15 min for well. Quickest method to thaw - Keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
FILET OF SIRLOIN
Grilling: Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side, then rotate. Repeat this process as needed until desired level of doneness is achieved.
Baking: Thaw in refrigerator overnight. Bake at 375°F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for medium rare, 10 minutes for medium, or 15 min for well. Quickest method to thaw - Keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
GROUND SIRLOIN
Grilling: Adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat.
NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines.
Broiling: Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. medium, 12 minutes. Well done, 20 minutes.
Smothered: Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.
MEATBALLS
Pan Fry: Preheat pan at medium heat. Cook on medium for 12 minutes.
Baking: Preheat oven to 475°F. Bake 12-14 minutes. Serve as hors d'oeuvres or over spaghetti with sauce.
NEW YORK STRIP STEAK
Grilling: Using a medium hot to hot grill, cook steaks about 3 min per side, then rotate. Repeat this process as needed until desired level of doneness is achieved.
Baking: Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 10 minutes for medium rare, 15 minutes for medium, or 20 min for well.
PORTERHOUSE T-BONE
Grilling: Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side, then rotate. Repeat this process as needed until desired level of doneness is achieved.
Baking: Thaw in refrigerator overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for medium rare, 10 minutes for medium, or 15 min for well. Quickest method to thaw - Keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
SIRLOIN FILET
Grilling: Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side, then rotate. Repeat this process as needed until desired level of doneness is achieved.
Baking: Thaw in refrigerator overnight. Bake at 375°F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for medium rare, 10 minutes for medium, or 15 min for well done. Quickest thawing method - keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.
SIRLOIN STEAK BURGERS
Grill: Adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat.
NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines.
Broiling: Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. medium, 12 minutes. well done, 20 minutes.
Smothered: Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.
VEAL CHOPS
Over red hot charcoal.
For 1 1/4" thickness: Rare-cook 5 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 5 more minutes. Well-cook 9 minutes, turn over, cook 7 more minutes.
For 1 1/2" thickness: Rare-cook 6 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 6 more minutes. Well-cook 10 minutes, turn over, cook 8 more minutes. In preheated oven, broil 2-3" from heat.
For 1 1/4" thickness: Rare- cook 7 minutes, turn over, cook 5 more minutes. Medium-cook 8 minutes turn over, cook 7 more minutes. Well-cook 12 minutes, turn over, cook 10 more minutes. For 1 1/2" thickness: Rare- cook 7 minutes turn over, cook 6 more minutes. Medium-cook 9 minutes, turn over, cook 7 more minutes. Well-cook 13 minutes, turn over, cook 11 more minutes.
VEAL CUTLETS
Defrost and lightly flour and sauté for approximately 2 minutes on each side.