STEP 1: THAW STEAKS IN REFRIGERATOR FOR TWO DAYS PRIOR TO COOKING.

STEP 2: REMOVE STEAKS FROM PACKAGING AND LET STAND FOR ONE HOUR UNTIL THEY REACH ROOM TEMPERATURE.

STEP 3: SEASON THE STEAKS TO YOUR LIKING. SALT AND PEPPER WORK FINE.

STEP 4: ALLOW GRILL TO GET GOOD AND HOT (500° TO 600°).

STEP 5: NOW WOULD BE A GOOD TIME TO UNCORK A BOTTLE OF RED, POUR A COLD GLASS OF BEER, OR BUST OUT THE SHAKER.

STEP 6: PLACE STEAKS ON THE GRILL FOR 5 – 7 MINUTES PER SIDE (USE TONGS NOT FORKS).

STEP 7: MOVE STEAKS OFF DIRECT HEAT AND ALLOW TO COOK FOR AN ADDITIONAL 5 MINUTES.

STEP 8: REMOVE THE STEAKS FROM THE GRILL AND ALLOW TO STAND FOR 3 MINUTES.

STEP 9: FOR EXTRA SIZZLE, PREHEAT SERVING PLATES IN A 350° OVEN.

* REMEMBER THAT ALL GRILLS ARE DIFFERENT. COOKING TIMES AND TEMPERATURES MAY VARY.

130°-140° = MEDIUM RARE, 150°-160° = MEDIUM, 180° = TOO WELL DONE