- 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.