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Preparation Guide

Steak & Chop Cooking Chart

The cooking times below are in minutes and based on fully thawed steaks or chops . Gas Grill ­ Preheat grill to high, reduce to medium heat prior to cooking. Charcoal Grill ­ Sear over red hot coals, finish over indirect heat.

Thickness Rare 120°- 130°F Medium Rare 130°-140°F Medium 140°-150°F Well Done 160°-170°F First Side After Turning First Side After Turning First Side After Turning First Side After Turning 1" 6 3-4 6 4-5 7 5-6 9 7-8 1 1/4" 6 4-5 7 5-6 8 6-7 10 8-9 1 1/2" 7 5-6 8 6-7 9 7-8 12 9-11 1 3/4" 9 6-7 11 8-9 12 9-10 14 12-14 2 11 7-8 13 9-10 14 11-12 18 14-16 2 1/4" 13 8-9 14 10-12 16 12-14 19 16-18 2 1/2" 14 10-12 16 11-14 17 14-16 20 21-23

Sear Roasting ­ Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan over high heat. Sear meat for 2-3 minutes on first side or until well browned. Flip meat; then place in preheated oven.

Thickness Rare 120°- 130°F Medium Rare 130°-140°F Medium 140°-150°F Well Done 160°-170°F First Side After Turning First Side After Turning First Side After Turning First Side After Turning 1" 2-3 3-4 2-3 5-6 2-3 8-10 2-3 12-15 1 1/4" 2-3 5-7 2-3 9-11 2-3 12-15 2-3 16-19 1 1/2" 2-3 9-11 2-3 13-16 2-3 16-19 2-3 20-24 1 3/4" 2-3 14-15 2-3 18-19 2-3 23-24 2-3 28-32 2 2-3 16-17 2-3 20-22 2-3 24-26 2-3 32-36 2 1/4" 2-3 18-21 2-3 22-25 2-3 26-30 2-3 36-42 2 1/2" 2-3 22-25 2-3 26-30 2-3 32-38 2-3 42-50

Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.

©2008 Omaha Creative Group, Inc. 80425-PR3

The Omaha Steaks Private Reserve® difference

Storage & Handling

Use this guide when preparing your products to experience unparalleled quality, superior taste and ultimate satisfaction.

· Keep your Private Reserve products frozen until ready to use. Then, for best results, thaw packaged

product in the refrigerator. Allow adequate time for thawing, using 24 hours per pound as a general guideline.

· Topreventcrosscontamination,keeprawandcookedmeatsseparate,usingseparatecooking utensils and plates. · Tomeasuretheinternaltemperatureofsteaks,chops&burgers,insertakitchenthermometer sideways, with the tip ending up in the center. For roasts, insert thermometer in the thickest part of the meat.

Marbling Matters

Your Private Reserve meat contains an abundant amount of marbling, the visible flecks of fat within the meat. Marbling melts during cooking, "coating" the meat which contributes to the juiciness, tenderness and flavor.

"Bone-In" Benefits

·Theboneimpartsadditionalflavortothemeat.Bone-Incutstakelongertocookthanbonelesscuts of meat of the same thickness. ·Porterhouse&T-BonesteakscontainboththeStripSirloinandTenderloin.Thesetwocuts reach the desired doneness at different times. The tenderloin side generally reaches the desired doneness before the strip side. Measure for doneness in the strip side of the steak using a kitchen thermometer.

Garlic & Herb Steak Butter

1/4 lb. 1 Tbsp. 1/2 Tbsp. 1/2 tsp. Salted Butter, softened Worcestershire Sauce Basil, freshly chopped Kosher Salt 1 Tbsp. 1 tsp. 1/2 Tbsp. 1/4 tsp. Garlic, freshly chopped Lemon Juice, freshly squeezed Parsley, freshly chopped Black Pepper

Whip butter with a mixer until smooth and creamy. Add remaining ingredients to butter and mix well. Transfer butter mixture to a sheet of parchment paper. Roll into a tube about 11/2" in diameter and twist the paper at the ends. Refrigerate for 4-6 hours. Butter can be stored in refrigerator for up to 1 week. To Serve: Place a slice of butter on top of the steak immediately after removing it from the cooking surface while the steak is resting. Butter will be soft and slightly melted when the steak is served. Serves 8.

Private Reserve Grilling Tips

·Preheat grill on high, then reduce heat to medium. ·Ifdesired,lightlyoilandseasonmeatpriortocooking. ·RefertoSteak&ChopCookingChartonbackpageforgrillingguidelines. ·Keepaspraybottleofwaterhandytotameanyunexpectedflare-ups.Highlymarbled meats are subject to flare-ups. ·Testdonenessofmeatbyusingakitchenthermometerorrefertocookingguidebelow. · Allowrestingtimeformeat.Allow3-5minutesforsteaks&chopsand15-20minutesfor roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take this into account when determining doneness. ·Servecookedmeatonawarmedservingdish. · Apply finishing sauce or butter, if desired.

Private Reserve Sear Roasting Tips

·Preheatovento300°F. ·Heatasmallamountofoilinalargeovenproofpanoverhighheat. ·Ifdesired,lightlyoilandseasonmeatpriortocooking. ·Carefullyplacemeatinpanandsearfor2-3minutesonfirstsideoruntilwellbrowned. Flip meat and place pan on lower rack of oven. · For roasts, sear all sides, then place on rack in roasting pan. ·Usecautionwhenremovingpanfromoven.Handlewillbeveryhot;useovenmitts. ·Testdonenessofmeatbyusingakitchenthermometerorrefertocookingguidebelow. ·Servecookedmeatonawarmedservingdish. ·Applyfinishingsauceorbutter,ifdesired.

Beef, Veal & Lamb Cooking Guide

TEMPERATURE 120°-130°F 130°-140°F 140°-150°F 160°-170°F DONENESS Rare Medium Rare Medium Well Done COLOR Red Center Red/Pink Center Pink Center Hot, Grey Center TOUCH Soft/Wobbly Soft/Spongy Spongy Very Firm

*Ground Beef ­ The United States Department of Agriculture recommends cooking to an internal temperature of 160°F.

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