Rube’s Steaks arrive FRESH, ready for your grill. Ready to Grill When Your Steaks Arrive? Follow these simple steps for the perfectly grilled steak: •Bring your steaks to room temperature 30 – 45 minutes prior to grilling. •Make sure your grill is at the right temperature. Medium/high heat is best. If you can hold the palm of your hand over the grill for four seconds or so, it’s about right. •Place steaks on the grill, turning them only once using tongs or spatula. Don’t use any utensil that will pierce the meat and allow juices to escape. •Use a meat thermometer to determine the temperature of your steak:      Rare: 120-130 degrees Cooked outside, cold center      Medium Rare: 130 – 135 degrees Cooked outside, pink inside, cool center      Medium: 140 – 150 degrees Warm center, pink throughout      Medium Well: 155-165 degrees Thoroughly cooked, thin pink center      Well: 170+ degrees Thoroughly cooked, no pink anywhere If you do not have a meat thermometer, use these times as a guide for a medium done steak (average cooking time depends on cut, thickness, and grill temperature):      16 oz Filet - 2-1/2” 19-24 minutes      12 oz. Ribeye -  1” 11-14 minutes      26 oz T-Bone  - 1-1/2” 14-19 minutes      20 oz Strip - 2-1/2” 19-24 minutes      28 oz Top Sirloin - 1” 11-14 minutes Not Ready to Grill Right Away? Here’s how to properly freeze Rube’s Steaks: Keep the steaks in their air tight vacuum packed seals and place them in the freezer individually, not in the box. When you’re ready, defrost them by:      •Keeping steaks in their air tight vacuum packed seals      •Placing them in the refrigerator for 24 hours      •If you need them sooner, place them in cold water (below 40 degrees) until thawed, changing the water frequently to keep the temperature below 40 degrees. WE DO NOT RECOMMEND THAWING IN THE MICROWAVE!