Cooking 7X Steak
While the flavor profile of 7X means that it will be outstanding in any preparation, there are some guidelines for making it the best it can be.
- 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 or an evenly heated grill), all of the steaks will cook in the same amount of time.
- Can I grill 7X Beef?
Absolutely! Be aware, though, that the extensive marbling in 7X liquefies quickly, so flare-ups can happen. Keep a spray bottle handy to extinguish any flame on your charcoal, and have your tongs at the ready in case the fat on your steak catches fire. If you’re a stickler for grill marks but don't need the smoke flavor, you can give the cuts a quick sear on the grill and then finish them in a 400° oven (or buy a nice cast-iron pan with ridges).
- Is it necessary to finish 7X in the oven?
No, but you can think of your oven as an insurance policy. The direct flame of grilling, coupled with the marbling content of 7X Beef, can mean that the outside is perfectly finished before the inside is up to temperature. If you're a grilling expert, you may move the steaks to a cooler part of the grill to finish the cooking — but don't be ashamed to break out the meat thermometer to make sure your cut is cooked perfectly.
- 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 for a half-pounder, and then place it in a 400° oven to bring the internal temperature to where you want it.
Cooking 7X Burgers
Follow our guidelines for a perfectly cooked burger.
- Defrost the ground beef in your refrigerator, and then bring to room temperature before cooking. Place the meat in a large bowl for easy handling, but do not season at this point.
- Form 8-ounce patties, approximately 11/2 inch thick. To do this, cup a burger’s worth of beef into one hand, and toss it back and forth two or three times to flatten; be careful not to overwork the beef, which can toughen it. Place the patties on waxed paper, and then season with kosher salt and cracked pepper.
- Place the patties on a medium grill. A charcoal grill is preferred, provided you wait long enough so you’re roasting over glowing coals rather than a raging fire. If using a gas grill, keep one row of flame turned down in case you need to move a patty out of the flame quickly in the event of a flare-up.
- Cook 3 or 4 minutes per side, and remove to a pan in a 400° oven. This is the perfect time to add cheeses, bacon, or any other topping you’d like to serve hot. The USDA recommends an internal temperature of 160° for ground beef.
