- Defrost your steaks in the original packaging for 36 hours in the refrigerator. Never defrost in the microwave or on the counter. If you don’t have enough time to defrost, reschedule your dinner.
- Unwrap the steaks and place them, covered, on a counter to bring the steak up to room temperature. This will typically take about 20 to 30 minutes. When they are getting close, grab a cast-iron pan, and get it heating on your stovetop. If grilling, heat grill to medium.
- Rub the steaks with olive oil, then season with kosher salt and cracked pepper.
- Preferred method: Add a drop of oil to the pan (the oil should quickly begin to shimmer in the pan; if it smokes, turn down the heat a bit). Place the steaks in the pan, and sear one side well — until the meat takes on a rich chocolate (but not black) color, then flip and sear the other. Bring the meat up to an internal temperature of approximately 135°, which is just enough to liquefy the marbling. This will result in a medium-rare steak. For filets, finish in 400º oven for 2 minutes.
- On the grill: Cook four minutes per side, taking care not to overcook. Then, move to indirect heat or to 400° oven until interior temperature is 130 - 135°.
- When this is done, remove the steaks to a warm plate (don’t stack them or let them touch) and allow them to rest for 5 to 7 minutes. This will allow the tissues to relax, keeping the cut tender and juicy.
- Slice and serve.
7X Cooking FAQs
What if i like my steak done more than medium-rare?
You’ll still have an amazing steak experience, but cooking beyond medium rare will render some of the marbling from the cut, leaving it in the pan rather than in the meat.
What if i like my steak “black and blue,” or extremely rare?
You’ll need to get the internal temperature up to approximately 130° to fully melt those spectacular fat reserves, and that’s when the steak will release that buttery richness. The flavor will still be there, but the juiciness won’t be at its peak.
Do i need to cook the steaks individually?
7X beef is incredibly consistent, both in the size of the cuts and the texture of the meat. That means that as long as you’re cooking the same cut (and you’re using a high-quality pan), all of the steaks will cook in the same amount of time.
Can i grill 7x beef?
The marbling in 7X liquefies quickly, and flare-ups are likely when grilling. If you’re a stickler for grill marks, give the cuts a quick sear on each side and then finish them in a 400° oven. Better yet, invest in a cast-iron grill pan with ridges.
Why should i finish these in the oven?
Because the direct flame of grilling, coupled with the marbling content of 7X Beef, means that the outside may be overcooked before the inside is done. Grilling experts may move the patties to a cooler part of the grill to finish the cooking, but that is an advanced grilling maneuver, and may lead to the next question.
What if i’d rather not break out the grill, but still want a burger?
In a well ventilated kitchen (because there will be some smoke), simply sear a patty like you would a steak, at 4 minutes a side, and then place in a 400° oven to bring the internal temperature into the desired range.