Ready to Grill when your Steaks Arrive?

Rube’s Steaks arrive FRESH, ready for your grill.

• Bring your steaks to room temperature 30 – 45 minutes prior to grilling.
• Make sure your grill is at the right temperature. Medium/high heat is best. If you can hold the palm of your hand over the grill for four seconds or so, it’s about right.
• Place steaks on the grill, turning them only once using tongs or spatula. Don’t use any utensil that will pierce the meat and allow juices to escape.
• Use a meat thermometer to determine the temperature of your steak:
• Rare 120-130 degrees Cooked outside, cold center
• Medium Rare 130 – 135 degrees Cooked outside, pink inside, cool center
• Medium 140 – 150 degrees Warm center, pink throughout
• Medium Well 155-165 degrees Thoroughly cooked, thin pink center
• Well 170+ degrees Thoroughly cooked, no pink anywhere

If you do not have a meat thermometer, use these times as a guide for a medium done steak (average cooking time depends on cut, thickness, and grill temperature):

16 oz Filet	2-1/2”	19-24 minutes
12 oz. Ribeye	1”	11-14 minutes
26 oz T-Bone	1-1/2”	14-19 minutes
20 oz Strip	2-1/2”	19-24 minutes
28 oz Top Sirloin	1”	11-14 minutes

Not Ready to Grill Right Away?

Here’s how to properly freeze Rube’s Steaks:
Keep the steaks in their air tight vacuum packed seals and place them in the freezer individually, not in the box. When you’re ready, defrost them by:

• Keeping steaks in their air tight vacuum packed seals
• Placing them in the refrigerator for 24 hours
• If you need them sooner, place them in cold water (below 40 degrees) until thawed – changing the water frequently to keep the temperature below 40 degrees.
• WE DO NOT RECOMMEND THAWING IN THE MICROWAVE!