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Approx. 1 - 1.25 lbs. | 3 Steaks per Pkg.
These smaller, Grass-Fed Boneless Minute Steaks are cut from the minute steak roast prior to it being split, so they do have a large vein running through their center. They are well-marbled & hand-cut by our master butchers on an as-ordered basis.
Serving Size: Approximately 8-10 oz. per Person
Ingredients: Soaked & Salted U.S. Born & Raised Antibiotic-Free Premium Black Angus Beef.
Recommended Cooking Instructions: Allow steaks to come to room temperature. Dry steaks with a paper towel. Turn the broiler on and place oven rack 6 to 8 inches below the flame. Heat your skillet under the broiler for 20 minutes before cooking so that it is nice and hot for your steaks. Brush steaks with a small amount of olive oil and season to taste with kosher salt and pepper. Broil steaks in the oven for 20 minutes (but less for smaller steaks or steak slices) and then remove the steaks from the oven and place them in a hot pan on the stovetop burner at a high temperature. Sear for 30 seconds on each side. Put the skillet back in the oven and broil the steaks for 2 minutes on each side. Carefully flip using steak tongs. Do not use a fork to pierce the steaks. Your steaks should be medium rare at this point. Continue to cook for an additional 2-4 minutes if you prefer a medium steak. When your steaks are at the desired temperature remove them from the oven and immediately transfer to a plate. Tent the steaks loosely with aluminum foil and let stand for 5 minutes. Slice or leave whole and enjoy! Please note that all beef should be cooked to an internal temperature of 160° as listed on foodsafety.gov.
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Allergens & Dietary Restrictions Disclaimer: Prepared foods marked as gluten-free or vegan are not prepared in a gluten-free or vegan environment; they are prepared in the same environment as other foods that contain gluten, eggs and other animal products so cross-contamination may occur. We are not a nut-free facility, nor are we allergen-friendly. KMP Homemade items that don’t list nuts or other allergens as an ingredient were prepared in the same environment as other foods containing those allergens so cross-contamination may occur.