WELCOME TO THE CHARLIE DANIELS BAND STORE!

Cooking Tips and Handling

COOKING TIPS 

Just like exercise – the two most important parts of cooking a great steak are the warm up and then, most importantly, the REST! (Consider using a good quality digital thermometer. Make sure you cook the steak to the temperature you like - raw is bad, overcooked is worse!)

  • Steak of your choice
  • Charlie Daniels steak seasoning 
  • Or alternately use coarse salt and freshly ground pepper, to taste
  • 1 tablespoon high-heat, neutral oil of choice (grapeseed, avocado)
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
  • 1 clove garlic

Preparation

1. On a cutting board, pat the steak dry with paper towels and let sit at room temperature for 20-30 minutes.

2. Preheat the oven to 450˚F (230˚C).

3. Generously season all sides of the steak with salt and pepper.

4. Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the high temp oil.

5. Once the oil beings to smoke, add the steak to the pan gently to avoid splatter. Cook without moving for 2-3 minutes, until a crust has formed.

6. Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

7. Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

8. Transfer the pan to the oven for approx. 7 minutes for a medium rare steak.

9. Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

10. Enjoy!

 

Steak Doneness

Remove from Grill at this Temperature

Final Cooked Temperature

Rare

130 to 135°F

130 to 140°F

Medium Rare

140°F

145°F

Medium

155°F

160°F

Well Done

165°F

170°F

 

How do I thaw my frozen steaks?

We recommend placing your frozen steaks still sealed in their Cryovac packaging in the refrigerator for 2 days to let them slowly thaw. Then remove steaks from the refrigerator, remove the packaging, and allow your meat to get to room temperature on the counter for a couple of hours before cooking.

Can I refreeze my steaks that have thawed out? 

For the best flavor and texture, we do not recommend refreezing steaks that have been fully thawed.

After I cook my steaks, how long can I store the leftovers?

Keep bacteria out and protect the flavor of leftovers by storing them in airtight storage containers or aluminum foil. Cool steaks rapidly by refrigerating or freezing within 2 hours. Leftovers should be eaten within 3-4 days or can be frozen for 3-4 months. After thawing frozen leftovers in the refrigerator or microwave, they should be eaten within 3-4 days.

Grilling Outdoors

A great way to cook steaks 1.5″ or thinner in the great outdoors.

SEASON: Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper (or Tyler Country Market steak seasoning).

SEAR: Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.

FLIP: Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart for temperature guidelines.

REST: Remove steaks from the grill and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook - the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.

NUTRITIONAL INFORMATION

Filet Mignon Top Sirloin
Delivered Size 8 ounces 

Delivered Size 16 ounces (You may decide to cut the steak into smaller portions.)

Calories 383 Calories 912
Protein 47.13 g Protein 92.08 g
Sodium 122 mg Sodium 236 mg
Cholesterol 141 mg Cholesterol 212 mg 
Total Fat 20.07 g Total Fat 39.99 g
Saturated Fats 8.03 g Saturated Fats 15.5 g
Monounsaturated 8 g Monounsaturated 24.67 g
Polyunsaturated 0.95 g Polyunsaturated 2.19 g
Carbohydrate 0 g Carbohydrate 0 g
Sugar 0 g Sugar 0 g
Fiber 0 g Fiber 0 g
KEY VITAMINS AND MINERALS: KEY VITAMINS AND MINERALS:
Niacin 16.55 mg, Daily Value 83% Niacin 35.4 mg, Daily Value: 178%
Vitamin B6 1.33 mg, Daily Value 67% Vitamin B6 2.8 mg, Daily Value 215%
Vitamin B12 3.73 mcg, Daily Value 61% Vitamin B12 7.8 mcg, Daily Value 327%
Phosphorus 480 mg, Daily Value 48% Phosphorus 1038.7 mg, Daily Value 104%
Zinc 11.2 mg, Daily Value 31% Zinc 24.2 mg, Daily Value 162%
Selenium 67.21 mcg, Daily Value 96% Selenium 144.7 mcg, Daily Value 207%
Calcium 14 mg, Daily Value 1% Calcium 109 mg, Daily Value 8%
Iron 6.28 mg, Daily Value 35% Iron 6.71 mg, Daily Value 37%
Potassium 832 mg, Daily Value 18% Potassium 1429 mg, Daily Value 30%

 

Ribeye
Delivered Size 12 ounces (You may decide to cut the steak into smaller portions.)
Calories 828
Protein 96 g
Sodium 213.6 mg
Cholesterol 201.6 mg
Total Fat  48 g
Saturated Fats 20 g
Monounsaturated 20 g
Polyunsaturated 0 g
Carbohydrate 0 g
Sugar 0 g
Fiber 0 g
KEY VITAMINS AND MINERALS:
Niacin 24 mg, Daily Value: 120%
Vitamin B6 2.4 mg, Daily Value 96%
Vitamin B12 4.8 mcg, Daily Value 84%
Phosphorus 712 mg, Daily Value 72%
Zinc 16.8 mg, Daily Value 108%
Selenium 100 mcg, Daily Value 144%
Calcium 33.6 mg, Daily Value 3%