- 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.
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.