Stauffers Signature Steaks

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

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

• 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.

• Cut from the beef shoulder
• A complete muscle, therefore can 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.

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

• 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 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.

• 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.

• 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.