Authored by: David Rose, Omaha Steaks Executive Chef

Providing quality grassfed and grain finished beef to our consumers is our highest priority. Offering savory recipes and useful tips to best prepare our quality beef products is an equally high priority. We found the following article from Chef David Rose to be an extremely useful resource regarding grilling tips for the perfect steak experience.

Choose the Best Quality Beef

Not all steaks are created equal. For best grilling results, start with premium-quality steaks. Here’s why our beef is better:

Maximum Tenderness
Steaks should be aged at least 28 days, a careful process that creates the most tender steak possible. Then…they’re flash frozen and vacuum-sealed to stay that way.

Intense Flavor
The best grain-finished beef – hand selected for quality and marbling – the aging process and flash freezing will guarantee great beef flavor. 

True Safety
Quality beef products are handled in the cleanest, safest conditions anywhere, and we stand by our work.

Flash Frozen and Vacum Sealed
Freezing beef at home will damage its integrity and make it less juicy. However, flash freezing at processing and vacum sealing is proven to preserve the flavor and texture of your steak perfectly…until the moment you’re ready to cook it.

Purchase from cattle companies utilizing master butchers who cut steaks…and that’s all they do. The individual attention means less exterior fat, zero imperfections, and guaranteed steak quality.

Five Steps to a Great Steak

If you’re ever lucky enough to eat one of Chef David Rose’s steaks, you’ll understand why it is all about the quality beef. But, as he’ll tell you, grilling great steaks isn’t rocket science. Follow Chef Rose’s “Five Steps to Grilling Great Steak” for steakhouse-worthy results at home.

1. Proper Preparation
Clean and pre-heat your grill on high. Make sure to oil the grill grates after cleaning. Prepare your steaks by patting them dry and seasoning before grilling. Use sea salt and freshly cracked pepper or a complete steak seasoning or rub. Wash your hands after seasoning the raw steaks. Then, determine your desired doneness before placing the steaks on the grill. (Steak Cooking Chart)

2. Searing
Sear the outside of your steaks over high heat and avoid moving them before they are ready. The steaks will release from the grate once the crust has developed. This helps with the flavor, texture and juiciness of the steaks. When handling steaks on the grill, use tongs or a spatula to turn your meat on the grill, as poking with a fork can damage the meat. Always wash utensils used on raw meat before touching cooked meat, or keep separate utensils for your cooked steaks.

3. Controlling Your Cook
Close your grill cover as much as possible while cooking to maintain a temperature around 450°F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill for 40% of the time after you turn over the steaks. This will give you an evenly cooked steak (Steak Cooking Chart).

4. Rest
After grilling, place your finished steaks on a clean plate. Never put cooked steaks on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to rest for at least 3 to 5 minutes. This will help the juices redistribute for the best-tasting and juiciest steaks. Garnish your steaks and serve with style…a little effort goes a long way. Add colors, textures, and flavors to make your perfectly grilled steak even more memorable.

5. Eat, order more 10 Mile West Steaks, and repeat!