Keep your steaks, chops or other gourmet items frozen until ready to use. Then, thaw them in their sealed wrapper while refrigerated. Do not salt steaks or chops before cooking. This retards browning and releases juices prematurely. Salt or pepper to taste just before serving. Use tongs to turn while marinating or cooking. Piercing will cause the meat to loose juices and flavor.

Remember that GOLDEN TROPHY® premium tender meats tend to cook more quickly. Bon appétit!

		Red-Hot Charcoal 1st Side	2¾" From Heat 2nd Side	Preheated Broiler 1st Side	2" From Heat 2nd Side
1" thick	Rare	5 min.	3 min.	6 min.	5 min.
	Medium	6 min.	4 min.	8 min.	6 min.
	Well	8 min.	6 min.	11 min.	9 min.
1¼" thick	Rare	5 min.	4 min.	7 min.	5 min.
	Medium	7 min.	5 min.	8 min.	7 min.
	Well	9 min.	7 min.	12 min.	10 min.
1½" +	Rare	6 min.	4 min.	7 min.	6 min.
	Medium	6 min.	6 min.	9 min.	7 min.
	Well	10 min.	8 min.	13 min.	11 min.

A steak lover, food writer and journalist for over 30 years, William Rice has a passion for finding the perfect steak. Currently the food and wine writer for the Chicago Tribune newspaper, he serves up recipes, tips and steak lore in his STEAK LOVER'S COOKBOOK, © 1997, Workman Publishing, ISBN 0-7611-0631-6.

"It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic - steak." Emeril LaGasse

STEAK LOVER'S COOKBOOK has over 140 recipes for steaks, starters, sauces, sides and desserts, plus wine suggestions, steak tips, terminology and history. We're sharing a few with you here, with permission, to whet your appetite both for our premium GOLDEN TROPHY STEAKS and Bill Rice's STEAK LOVER'S COOKBOOK.

Chateaubriand with Béarnaise Sauce
Strip Steak with Spanish Cheese Sauce