Copyright ©2006 Donald J. Trump - All Rights Reserved
Storing Frozen Meat — Your Trump SteaksTM order is vacuum-sealed in air-tight packages so that it can be transported safely. Upon arrival, place them in your freezer immediately. This shipment contained dry ice to keep the product frozen during transit. If there is dry ice in the container, avoid contact with your bare skin. Use gloves to dispose of the ice, or leave the ice in the container, where it will dissipate. Beef may remain frozen for six months.
Defrosting — Defrosting time depends on the size of the cut of meat. Do not thaw at room temperature. By thawing in the refrigerator, you will enjoy a juicier, more flavorful steak. Place on the lower rack of the refrigerator on the morning of the dinner.
Defrosting — Defrosting time depends on the size of the cut of meat. Do not thaw at room temperature. By thawing in the refrigerator, you will enjoy a juicier, more flavorful steak. Place on the lower rack of the refrigerator on the morning of the dinner.
Grilling a Great Steak
- Allow your steak to come to room temperature for approximately 30 minutes before cooking.
- Pat the steak dry and lightly spray, or brush, both sides of your steaks with olive oil for a delicious crisp outside.
- Season with kosher salt and black pepper 10 minutes before grilling.
- Place the steak on a preheated grill (preheat for at least 15 minutes) or over moderately hot wood or coals about 3-5 inches away from heat source.
- Grill until juices come through the uncooked top side (time depends on the thickness of the meat, the temperature of the heat source and the desired degree of doneness).
- Turn the beef using tongs or a spatula to avoid piercing the meat.
- Continue cooking until beef reaches desired degree of doneness.
- Keep your grill cover on as much as possible. This helps to lock in the flavor and prevent grill flare-ups.
- Transfer your steaks to a cutting board and let them rest for 3-5 minutes to allow the juices to flow freely.
Steps for Pan Broiling a Great Steak
- Allow your steak to come to room temperature for approximately 30 minutes before cooking.
- Season with kosher salt and black pepper 10 minutes before cooking.
- Lightly coat one side of the steak with olive oil.
- Place in a preheated heavy skillet, oiled-side down.
- Cook over medium heat until juices rise to the top of the uncooked surface.
- Lightly coat the top of the uncooked surface with oil, then turn.
- Continue cooking until beef reaches the desired degree of doneness.
| Beefs Cuts | Thickness or Weight |
Temperature of Coals |
Open Grill (Direct Heat) |
Covered Cooker (Direct Heat) |
Steak |
1/2 inch 1/2 inch |
Medium Medium |
7 to 9 7 to 9 |
6 to 7 6 to 7 |
| Rib Eye Steak | 3/4 inch 1 inch 1-1/2 inches |
Medium Medium Medium-low |
7 to 9 9 to 12 21 to 24 |
5 to 7 8 to 11 16 to 19 |
| Porterhouse Steak |
1 inch 1-1/2 inches |
Medium Medium-low |
10 to 14 26 to 30 |
8 to 12 20 to 24 |
| Tenderloin Steak |
1 inch 1-1/2 inches |
Medium Medium |
11 to 13 15 to 17 |
10 to 12 13 to 15 |
| Boneless Strip Steak |
3/4 inch 2 inches |
Medium Medium-low |
8 to 11 34 to 40 |
7 to 10 25 to 36 |
Degrees of Doneness
Cooking times and temperatures vary with the method of preparation used, the size of your steak and the desired degree of doneness.
Rare-140F, Medium Rare-150F, Medium-160F, Medium Well-165F,
Well-170F