How to Cook an NYPB Steak Sampler
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Sampler boxes often include different cuts and thicknesses, so one timer cannot accurately manage the entire meal.
Sort before cooking
Group similar cuts together and note which pieces are thickest. Thaw safely in the refrigerator and pat surfaces dry.
Track each steak
Use a thermometer for every steak. Insert it into the thickest portion and avoid touching bone.
Stagger the finish
Start thick steaks first and hold finished steaks briefly while the final pieces cook. Avoid stacking hot steaks tightly, which traps steam.
Slice and serve
Rest whole cuts, then slice larger steaks across the grain and serve smaller steaks whole.
Use a thermometer
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.