Cheese Shop

• King of the grilling steaks.
• Excellent flavor and tenderness.

Grill Instructions:
Grill on high 4-6 minutes per side until done as desired. We recommend medium rare.

• Delicate beef flavor
• Most tender beef steak
• Cut from the center of the beef tenderloin
• Uniform in shape and size

1 1/2″-1 5/8″ thickness

Grill Instructions:
Grill on medium high heat 4-5 minutes per side until reaching desired doneness. We recommend medium rare – Caution- the filets will tend to be less moist if overdone.

• Cut from the beef shoulder
• A complete muscle, therefore cannot be cut thick or thin
• Lean with great flavor, very moist

Grill Instructions:
Pat steak dry, mist with olive oil, and season as desired. Grill on high heat 6-8 minutes per side. (we recommend no more than medium-rare)

• Filet Mignon and New York Strip Steaks combined.
• Bone still in place

Grill Instructions:
Grill on high 4-6 minutes per side until done as desired. We recommend medium rare.

This steak performs perfectly anywhere from rare to medium-well.

• Boneless Rib Eye Steaks
• Carries the rich beef flavor expected from rib cuts.
• Compares favorably to the New York Strip Steak.

Grill Instructions:
Grill as you would a strip steak.

• Rich with Prime Rib flavor
• Tender & moist
• The center cut of the Delmonico

1 1/2″-1 5/8″ thickness

Grill Instructions:
Grill on medium-high heat 4-5 minutes per side until reaching desired doneness.

• Cut from the beef rib
• Has 5+ inches of extra bone for visual presentation
• Resembles tomahawk axe

Grill Instructions:
Allow your Tomahawk Rib Steak to temper at room temperature at least 1 hour. Preheat Grill to high, lightly coat surface with olive oil, and season as desired.

Over direct heat sear both sides (approximately 3-4 minutes per side). Finish to desired doneness over indirect heat, tent with foil, and allow to rest 5-8 minutes before serving.

• One full cut beef rib section with the rib.
• French trimmed to the rib eye.

2 1/2″-3″ thickness

Grill Instructions:
Allow your Texas chop to temper at room temperature at least 1 hour. Preheat Grill to high, lightly coat surface with olive oil, and season as desired.

Over direct heat sear both sides (approximately 3-4 minutes per side). Finish to desired doneness over indirect heat, tent with foil, and allow to rest 5-8 minutes before serving.

• Most intensely flavored steak you will find.
• The cap is removed from the rib eye, trimmed, and left whole or cut into individual steaks.

Grill Instructions:
Grill on medium-high heat 4-5 minutes per side until reaching desired doneness. This is one steak that is excellent medium rare, also well done and anywhere between. The flavor intensifies as it goes from medium rare through medium and then on to well done.

• Excellent Flavor
• Lean, modestly marbled

1 1/8″-1 3/8″ thickness

Grill Instructions:
Sear on high heat 2-3 minutes per side, then finish on indirect heat until desired doneness.

• Also known in Brazil as the national cut of beef – the Picanha – where it is grilled whole on a skewer and thin slices are carved from the whole piece.
• Cut from the sirloin cap (Coulotte)
• Excellent Sirloin flavor
• Tender

1 1/2″-1 5/8″ thickness

Grill Instructions:
Grill 3-4 minutes per side until seared, then finish on indirect heat until desired doneness.

• Cut from the center of the top sirloin
• Excellent sirloin flavor
• Lean, but tender

Grill Instructions:
Grill 3-4 minutes per side until seared, then finish on indirect heat until desired doneness.