Steaks
- Ribeye Steaks
  
  ~4, 14 oz. Traditional Ribeye Steaks $115
  
  ~4, 8 oz, Filet of Ribeyes $99
  
  ~4, 6 oz Filet of Ribeyes $89
  
  ~4, 10 oz. Ribeye Filets $110
  Filet Mignons
  
  ~4, 8 oz. Tenderloin Filets $115
  
  ~4, 6 oz Tenderloin Filets $99
  New York Striploin Steaks
  
  ~4, 8 oz Filet of NY Steaks $99
  
  ~4,10 oz Filet of NY Steaks $110
  
  ~4, 6 oz. Filet of NY Steaks $89
  Steak and Roast Guide
Roasts
- Prime Rib "Ribeye" Roast
  
  Prime Rib "Ribeye" Roast $149
  Tenderloin Roast
  
  ~Traditional Cut Tenderloin Roast $75
  
  ~Center Cut Tenderloin Roast $70
  Steak and Roast Guide
Concho Collection
- Cap of Ribeye
  
  ~ Cap of Ribeye aka "Butchers Butter" $99
  Cowboy Chop
  
  ~ Cowboy Chop - Bone-In Ribeye(serves 2) $75
  Seasonal Collections
  
  ~Santa Maria Style Tri-Tip Collection $125
  Steak and Roast Guide
Send a Gift
- For the Home Chef
  
  ~Tenderloin Roasting Kit $125
  
  ~Steak House Cooking Kit $125
  
  ~Prime Rib Dinner Kit $250
  His & Her Gifts Under $100
  
  ~Cowboy Chop" for Two $79
  
  ~ Ribeye Filets for Four $99
  
  ~NY Steaks "Manhattan Cut" $99
  Gift Certificate
  
  ~ $75 Gift Certificate
  
  ~ $100 Gift Certificate
  
  ~ $150 Gift Certificate
  
  ~ Custom Amount
  Steak and Roast Guide
Accompaniments
- Lodge Cookware
  
  Pro Logic Square Griddle $50
  
  Enamel Roaster (Café) $99
  Salts
  
  Salish-Alderwood Smoked Salt $10
  
  Yakima-Applewood Smoked Salt $10
  
  Murray River Salt $10
  Grilling Tools
  
  Cedar Plank, 6 in x 6 in $10
  Steak and Roast Guide
Small Plates
- Ribeye Steaks
  
  ~1, 10 oz Filet of Ribeye Steak $32
  
  ~1, 6 oz Filet of Ribeye $25
  
  ~1, 8 oz Filet of Ribeye Steak $29
  Filet Mignons
  
  ~1, 8 oz. Tenderloin Filet $33
  
  ~1, 6 oz Tenderloin Filet $29
  New York Striploin Steaks
  
  ~1, 8 oz Filet of NY Steak $25
  
  ~1, 10 oz .Filet of NY Steak $28
  Steak and Roast Guide

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Steak and Roast Guide

Quick Tips

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.

4-5 Minutes a side	Rare
6-7 Minutes a side	Medium
8-9 Minutes a side	Well

This method is great for...

Steak or Roast		*Medium Rare	*Medium
Traditional Ribeye	1"	10 to 15 min.	16 to 21 min.

Finished Temperatures

Medium-Rare	Medium	Well Done
145° F	160° F	170° F

_{Determining Doneness}

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Quick Tips

Determining Doneness: Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. Learn more...
Tips on Choosing a Meat Thermometer: A meat thermometer will help you cook beef at a safe temperature and prevent overcooking. Choose a thermometer that is designed for meat, not for candy or other foods. The two most common types of meat thermometers are instant read and oven proof. Learn more...
Defrosting: Never defrost beef at room temperature. Defrost all frozen beef slowly in the refrigerator. Slow thawing is not only safe, but also prevents moisture and flavor loss. Learn more...
How Much to Buy: See our tips for determining how much you should buy based on serving size. Learn more...
Wine Pairing: Pair great with great, humble with humble. Aged prime rib is far more satisfying when it's served with a wine of commensurate greatness. Similarly, pot roast feels just right with a juicy, humble wine. Learn more...
Salt Pairing: BEEF + SALT = A Delicious Mouthwatering Combination. Beef and salt have an interesting relationship. Salt your steak too soon before cooking, your steak will lose some of its moisture; but if you salt your steak just before it hits the pan or grill, you will achieve amazing flavor and great caramelization! Learn more...

View more cooking methods

Chef's Advice

Cooking Chart

Step-by-Step Instructions

Step 1

Prepare

Heat 12-inch cast iron skillet* over medium heat until hot. Season steaks with salt and pepper or your favorite seasoning blend; place steaks in skillet. Next

View All Steps

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