from the Chef:

• Always purchase the best meat product available from your local butcher.
• Try a Porterhouse next time; this steak contains both the Sirloin and the Filet Mignon and is the choice of the Chef at The Steakhouse.
• Season the steak with sea salt and fresh ground black pepper.
• Your grill must always be pre-heated prior to cooking the steak; if the steak does not sizzle when placed on the grill, your grill isn’t hot enough.
• Cook your steak 5-7 minutes on each side, depending on the thickness of the steak and the desired cooking temperature.
• Never, Never, ever, serve, order or eat Well Done Steak, you are wasting your hard earned $$$.
• Let your finished steak rest 5 minutes before cutting into it’ This allows the natural juices in the steak to redistribute evenly in the meat; it is well worth the wait, trust me!
• Just before serving or consuming your steak, brush it lightly with butter

One more tip from the Chef

• To get that professional “X” marking on your steak, turn the steak 45* half way thru the cooking process on each side