Assess your grill
We recommend assessing your grill for ability to regulate temperature and heat differentiation by using a temperature gun like the Thermoworks IR Gun.
For the best flavor, season the beef at least four hours prior to cooking. Doing so allows the seasoning to deeply penetrate into the cut – especially the salt. We recommend using a steel bowl and neutral oil like safflower. You can’t go wrong seasoning with our own The Butcher’s Table Seasoning or a simple salt and pepper. An hour after the beef is seasoned give it a re-toss to make sure the steak is evenly coated. Once you have seasoned the meat, refrigerate it until an hour before cooking.
Cook Near Room Temperature
Remove the seasoned meat from your refrigerator approximately 1 hour prior to cook time to allow it to come up to room temperature.
If planning on finishing your steaks in the oven, pre-heat the oven to 300º F.
Grill the cut on medium-high heat, depending on your grill and the grates surface temperature grill for 1 - 3 minutes per side, rotating it to make a cross-hatch mark, then remove it from direct heat.
You should note that the higher fat content of Mishima Reserve may cause flare-ups. Don’t walk away from the grill, Fat = Fire!.
You can either finish the steaks on a higher rack in the barbeque with the lid closed or in the oven on 300º F to your desired temperature. Our favorite way to check doneness is the Thermapen Mk4 for a lightning-quick, accurate read on internal meat temperatures.
When hosting a crowd, grill the meat ahead of time, and then refrigerate without finishing it in the oven. Then, when you are ready to serve your guests, finish the steaks in a 300º F oven. This leaves you free to enjoy the party or prepare other dishes.
It’s important to let your steaks rest for 10 minutes prior to cutting. This allows the temperature to equalize internally and allows the steak to “hold” its juices.
- Balance the richness of our beef with side dishes of sharper acidity.