| INDOOR COOKING CHART |
| Instructions for pre-heated oven broiler: |
| Bring thawed steaks to room temperature. Sprinkle generously with Steak & Prime Rib Seasoning. Place on broiler pan 4" from heat source and refer to the times listed below. Remove from over 5° before desired doneness and allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature. |
| NOTE: On electric ranges, leave the oven door ajar when broiling. On gas ranges, the door should remain closed. Consult your owner's manual for specific broiling guidelines. |
| top sirloin or ribeye steaks |
| thickness | | rare 120°-130° | md. rare 130°-140° | medium 140°-150° |
| 1 inch | First side: | 4 minutes | 5 minutes | 6 minutes |
| | Second side: | 3 minutes | 4 minutes | 3 minutes |
| 1½ inch | First side: | 5 minutes | 6 minutes | 7 minutes |
| | Second side: | 4 minutes | 3 minutes | 6 minutes |
| filet mignon or beef tournedos |
| 1 inch | First side: | 6 minutes | 7 minutes | 8 minutes |
| | Second side: | 5 minutes | 6 minutes | 7 minutes |
| 1½ inch | First side: | 7 minutes | 8 minutes | 9 minutes |
| | Second side: | 6 minutes | 7 minutes | 8 minutes |
| kansas city strip steaks |
| 1 inch | First side: | 4 minutes | 5 minutes | 6 minutes |
| | Second side: | 3 minutes | 4 minutes | 5 minutes |
| 1½ inch | First side: | 5 minutes | 6 minutes | 7 minutes |
| | Second side: | 4 minutes | 5 minutes | 6 minutes |
| bone-in steaks |
| 1 inch | First side: | 7 minutes | 8 minutes | 9 minutes |
| | Second side: | 5 minutes | 6 minutes | 7 minutes |
| 1½ inch | First side: | 8 minutes | 9 minutes | 10 minutes |
| | Second side: | 6 minutes | 7 minutes | 8 minutes |
| Cooking times listed are for fully thawed steaks. These are suggested guidelines only. Actual times may vary depending on individual kitchen equipment. We highly recommend a meat thermometer for additional accuracy. |