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Searing

Searing

- Searing is faster and more appropriate than oven-broiling for thinner, tender cuts of beef. No water or fat is added to the pan, except in the case of seasoning “new” cast iron. Drippings from beef should be removed if and when they accumulate.
 
 
Steakhouse Style

Steakhouse Style

- This is our favorite method to prepare thicker steaks- a quick skillet sear followed by an oven finish to desired doneness.
 
 
Oven Roasting

Oven Roasting

- This dry heat cooking method usually involves cooking on a rack in a roasting, uncovered, and without added liquid.
 
 
Indirect Grilling

Indirect Grilling

- Indirect heat uses the heat and the smoke of the grill to cook low and slow. Essentially, an oven is created in the grill. This method is best for thicker steaks.
 
 
Direct Grilling

Direct Grilling

- Direct heat grilling is cooking food directly over the heat source throughout the entire cooking process.
 
 
Cowboy Chop

Cowboy Chop

- This is our favorite method to prepare thicker steaks, particularly the impressive Double R Ranch Co. Cowboy Chop. A quick skillet sear followed by an oven finish to desired doneness.
 
 
Petite Roasts

Petite Roasts

- We recommend using the two-step skillet-to-oven method, also referred to as "steakhouse style" to prepare petite roasts that are approximately 2 lbs or less. This method uses a quick skillet sear followed by an oven finish to desired doneness.
 
 
Cap of Ribeye

Cap of Ribeye

- Direct heat grilling is cooking food directly over the heat source throughout the entire cooking process. We recommend preparing the succulent Cap of Ribeye directly on the grill.
 
 

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